Vanilla cupcakes with frosting topcook.tomathouse.com
Ingredients:
Cupcakes
- 1.5 cups premium flour
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 110 g unsalted butter, softened
- 1 cup of sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2/3 cup whole milk, room temperature
White glaze
- Whites of 4 large eggs
- 3/4 cup sugar
- A pinch of salt
- 220 g unsalted butter, cut into pieces, softened (see note)
Preparation:
- Preheat oven to 175°C. Line a 12-cup muffin tin with paper cups.
- Combine the flour, baking powder, and salt in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla extract. Reduce the mixer speed to medium-low; beat in half the flour mixture, then all the milk, then the remaining flour mixture, and mix until smooth.
Note
The butter must be softened, otherwise the cream may curdle when whipped.
- Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake until a toothpick inserted into the center of the cupcake comes out clean, 18-20 minutes, rotating the pan halfway through baking.
- Transfer the pan to a wire rack and let cool for 5 minutes, then place the cupcakes on the rack and cool completely. Frost each cupcake with frosting.
White glaze
Place the egg whites, sugar, and salt in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Whisk until the mixture is warm and the sugar has dissolved. Remove the bowl from the saucepan and let cool slightly.
Transfer the mixture to a stand mixer fitted with a whisk attachment and beat (or use a hand mixer) on medium-high speed until stiff peaks form, 12-15 minutes. Beat in the butter a few pieces at a time, continuing to beat until smooth. Don't worry if the mixture separates at first. Keep beating until it's smooth.
Exit: about 2 tbsp.
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