Thursday, June 24, 2010

White Butter Cupcakes with Swiss Meringue Buttercream

White cupcakes with Swiss Vanilla Buttercream
No, not the famous 48 cupcakes  that I've been mentioning in previous posts but instead a first try on making cupcakes from the White Velvet Butter Cake by Rose Levy Beranbaum and pairing it with a Swiss Meringue Buttercream. I've been eying this cake recipe for a while now for the simple reason that it contains no eggs.

When I first ordered The Cake Bible I was overwhelmed by reading the recipes and once I started making them I realized that they actually saved time and I was guaranteed a perfect cake each time ! Yes, Yes you heard me right. Rose Levy Beranbaum is a advocate for weighing all the ingredients and after doing it with each recipe its now become standard practice , I can bake the cake and KNOW that it will be perfect. 

You are saying you don't have time? From when I start to when I put the cake in the oven it takes me about 20mins and that involves weighing everything. Your best friend should you decide to do this should be a digital scale.

The  Swiss Meringue Butter Cream recipe was the same one that I used to make my son's birthday cake and I loved it paired against the chocolate butter cake (again from the Cake Bilbe). However against the white butter cake, it overwhelmed the cake and all that you tasted was the butter cream which just weighed down the cake. The cake on its own was perfect, soft and delicate with a slight ivory color. 

They were appreciated by the hubby and my son as well as some of kids that live in our condo building so all was not in vain :) 

Serves 12

4 1/2 large egg whites or 135 grams
1 liquid cup milk or 242 grams
2 1/4 tsp or 9 grams of vanilla
3 cups or 300 grams of sifted cake flour
1 1/2 cups or 300 grams sugar
1 tablespoon + 1 teaspoon or 19.5 grams baking powder
3/4 tsp or 5 grams salt
12 tablespoons or 170 grams unsalted butter

Preheat oven to 350°F or 180°C

In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and  beat for 1 1/2 mins to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 mins or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans after the removal from the oven.

Let the cakes cool in the pans on racks for 10mins. Loosen the sides with a small metal spatula and invert onto greased wire rack. To prevent splitting, re-invert so that the tops are up and cool completely

Makes: Two 9-inch by 1 1/2-inch greased and prepared cake pans

Bon Appétit


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