White Velvet Cupcakes with Marshmallow Frosting
So, I borrowed The Cake Bible from the library. I’ve heard that this book is truly the cake bible. It is. I made the white velvet butter cake but I made cupcakes instead. And dyed them pink, you know, for Easter. The cupcakes are topped with fluffy, dreamy marshmallow frosting, that and a mellowcreme bunny. Aren’t they adorable? The cupcakes are fluffy and light. I highly recommend checking out The Cake Bible. 🙂
Ingredients: White Velvet Butter Cupcakes
Egg whites, 4 full liquid ounces
1 cup whole milk (split into 1/4 cup and 3/4 cup)
2 and 1/4 teaspoons vanilla
3 cups pre-sifted cake flour
1 and 1/2 cup granulated sugar
1 tablespoon +1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup granulated sugar
3 tablespoons water
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)
1/4 of salt
Recipe: White Velvet Butter Cake
Preheat oven to 350F. Grease, line, and grease again two cupcake tins.
In a medium bowl lightly combine egg whites, the 1/4 cup of milk, and vanilla.
In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.
In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.
In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread or pipe the frosting on the cupcakes and top how you want.