Thanks for the delish yellow cake recipe you recently published in Everyday Food and the Swiss meringue buttercream from your cupcake cookbook. Work birthday parties wouldn't be the same without them.
XOXO,
Emily
Classic Yellow Cake Batter
You could actually turn this into a cake, but I'm going the cupcake route. If you'd prefer a layer cake, use 2, 9-inch round cake pans lined with parchment paper and buttered. Divide the batter among the two pans and bake about 30 minutes.I've recently discovered powdered buttermilk. I know, I know, it's not 1950, but I'm sick of buying a quart whenever I make scones and pouring the leftovers down the drain a few weeks later. Try it!
Remember that we're making meringue buttercream after, so don't throw away your extra egg whites.*
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs plus two large egg yolks*
1 Tbs pure vanilla extract
3 cups cake flour (I've been using my GF mix), spooned and leveled
1 Tbs baking powder
1/2 tsp fine salt
1 1/2 cups buttermilk
Bring cold ingredients to room temperature.
Preheat oven to 350 F. Line 24 standard muffin cups with paper liners.
In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes. Beat in whole eggs and egg yolks, one at a time, until combined. Beat in vanilla extract.
In another large bowl, whisk together flour, baking powder, and salt.
With the mixer on low, add 1/3 of the flour mixture to butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and the remaining flour mixture until just combined. Scrape down bowl as needed.
Divide batter among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20-25 minutes.
Swiss Meringue Buttercream
It's easier than Italian meringue and approximately a million steps up from the powdered sugar and shortening buttercream we grew up on.5 large egg whites
1 cup plus 2 Tbs sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 tsp pure vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)
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| Oregon Duckcakes |
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture if fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
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| Flower Basket Cupcakes |
These look gorgeous!
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