Learning to bake fearlessly <3

Posts tagged ‘vanilla’

Perfect vanilla cupcakes with chocolate meringue

I had a strange dream last night. I usually do, vivid dreams that are almost more movie than imagination. Part of last night’s entertainment was, a kid visited me at my house and wanted to make vanilla cupcakes with chocolate meringue filling in a heart shape. Always up for a baking challenge, I attempted it–only to make a silly rookie mistake with the meringue and fail.

I woke up full of purpose, ready to redeem myself by excelling in reality. The vanilla cupcakes came out amazingly, the recipe’s definitely a keeper. The first batch of meringue…less so. But that was 100% because of a faulty recipe. It called for 1/16th the required amount of cream of tartar. I hate that. But it tasted good at least! Undaunted, I googled around and more or less came up with my own approximation of a recipe. And it turned out great! I filled the cupcakes, stuck the failed meringue in the freezer (hey…it tasted like chocolate popsicles, maybe it’ll turn out like a chocolate sorbet?), and the unused successful meringue got turned into cookies. All in all, a very successful day of baking. And if there’s a kid out there that dreamed of meringue cupcakes–this one’s for you!

Perfect vanilla cupcakes
5 large egg whites, at room temperature
3/4 cup milk, at room temperature, separated into 1/4 cup and 1/2 cup
2 1/4 tsp vanilla extract
2 3/4 cups cake flour, sifted (I used a conversion, 1 cup of cake flour = 3/4 cup all purpose flour plus 2 tbsp cornstarch)
1 3/4 cups sugar
1 tbsp + 1 tsp baking powder
3/4 tsp salt
12 tbsp unsalted butter (3 sticks), at room temperature and cut into cubes

From Sweetapolita

Makes about 2 dozen cupcakes

Preheat your oven to 350 F and line your cupcake pan with cute liners.

In a medium bowl, combine the egg whites, 1/4 cup milk, and vanilla. Grab your stand mixer and stir together the flour (or substitute), sugar, baking powder, and salt in the bowl. Add the butter and remaining milk and mix together on medium til well combined, about a minute and a half. Add the egg mixture in three batches, scraping down the mixer bowl and mixing until just combined. Scoop your batter into your baking cups and bake 20 minutes, or until a toothpick comes out clean. Be careful not to overbake! This is a delicate recipe.

Chocolate meringue
6 egg whites
3/4 tsp cream of tartar
3/4 cup sugar
1/4 cup dark cocoa powder

Original recipe

In the wiped-down clean bowl of a mixer with the whisk attachment, combine the egg whites and cream of tartar, and whip on medium-high til the egg whites begin to build. In a separate medium bowl, mix the sugar and cocoa powder together, then add it to the egg whites in three batches, continuing to whip, scraping down the sides between additions, and mixing until completely combined. Let the meringue build to stiff fluffy peaks, then use to fill cupcakes. Take a heart-shaped (or any shape, really!) cookie or fondant cutter and make a well in the top of the cupcake, then fill liberally with meringue.

Leftover meringue can be spooned onto a cookie sheet lined with parchment paper and baked for roughly an hour at 200 F to make meringue cookies!


Konpeito cupcakes

This week was rough on the baking front. I started out full of enthusiasm, ready to tackle a cupcake idea I’d had for weeks, and excited. I put on Stargate (mmmmmm Jaye Davidson, the perfect baking companion) and set out to make cupcakes.

It did not go as planned. We all make mistakes, and I saw this exact one on Cupcake Champions not long after–putting in baking soda when baking powder was called for. And of course I didn’t realize it til after the cupcakes were baked. So when I bit into them to find a confection that tasted more like my vanilla hand soap (protip: too much baking soda makes cupcakes that taste like bitter soap), I was discouraged. I may have pouted at the boytoy for a bit.

But, gotta get back on the horse! I tried again this morning and was met with sweet vanilla success! This cupcake is a bit dense and thick, but tasty nonetheless, and if you’re after a more dense, moist crumb, this recipe will serve admirably. I only changed the frosting a bit, to make it less sugary sweet.

As for the pretty little candies on top? They’re these!

Little Japanese candies called konpeito. They’re essentially rock candy balls, sometimes flavored, but I like them best plain. I was introduced to them through Sailor Moon when I was a kid! But the more famous anime association with them comes from Spirited Away, where the soot spirits loved the little candies.

I order them online and I love them. And they look great as cupcake decorations!

Vanilla Cupcakes
½ cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup milk
From Annie’s Eats

Makes about 12 cupcakes

Preheat the oven to 350F and line your cupcake pan with cute liners.

In the bowl of a stand mixer, cream together your butter and sugar until fluffy. Beat the eggs in one at a time, scraping down the mixer bowl after each one, and then the vanilla extract. In a medium bowl, add together the flour, baking powder (NOT soda!) and salt, and whisk together. Add half of it to the butter mixture, mix it up on low, and then the milk and the other half of the flour. The batter should be thick. Scoop it into the cupcake liners–bear in mind it rises only a little–and bake for 18 to 20 minutes.

Vanilla Buttercream
2 ½ sticks unsalted butter, softened
2 ½ cups powdered sugar, sifted
1/4 tsp salt
2 tsp vanilla extract
2 tbsp heavy cream
Adapted from Annie’s Eats

Makes more than enough for a dozen cupcakes

Once your butter is nice and soft, cut it into cubes and whip it on medium in the bowl of a stand mixer til smooth. Add the powdered sugar and salt and whip til the dry ingredients are moistened. Scrape down the bowl and keep going until the ingredients are all combined. Then add the vanilla and cream, keep whipping on medium until it’s incorporated, then add coloring if desired, increase speed to medium-high, and keep whipping until the buttercream is light and fluffy.

I used a large closed-star tip to pipe the frosting on, and this was my first time using an actual frosting bag instead of my mechanical one! I felt very accomplished. Enjoy!