For these little cupcakes, I was inspired by the candies on top. When I saw them I knew they would be perfect on top of a mound of icing. I loved all the colours because they reminded me of spring. I made these little gems last week, for Trevor and I to share with our offices.
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cups butter, melted then cooled
- 1 cup buttermilk
- 3 tbsp vegetable oil
- 2 tsp vanilla
- 6 egg yolks
- 3 egg whites
- 1/4 cup sugar
Preheat oven to 350F and prepare the mini muffin pans with cupcake papers. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. In another bowl, whisk together the melted butter, buttermilk, oil, vanilla and egg yolks.
Put the egg whites in the bowl of the stand mixer fitted with the whisk attachment. Beat the egg whites until foamy, then add in 1/4 cup sugar and continue to beat until stiff peaks form. Transfer the egg whites to another bowl, and set aside.
Add the dry ingredient mixture into the bowl of the stand mixer with the whisk attachment. Turn the mixer on low and gradually add the liquid ingredients and mix on medium speed until fully incorporated, scraping down the bowl a few times. Stir about a third of the egg whites into the batter, then fold the remaining egg whites into the batter until fully incorporated. Fill each cupcake paper about 2/3 full. Bake for about 10 minutes, or until a toothpick inserted into a cupcake comes out with a few crumbs sticking to it.
**These amounts are all approximate. I usually make icing by adding bits of the ingredients until I get the consistency I'm looking for.
- 1 1/2 cups butter
- 4 cups icing sugar
- 2 tsp vanilla
- 3 tbsp cream
Cream the butter in the stand mixer with the whisk attachment. Gradually add in the icing sugar, vanilla and cream. Scrape down the bowl occasionally to the ingredients get fully mixed. When you get the consistency you want, you can spread the icing on the cupcakes with a knife, or with a piping bag. I've been using a Wilton 2D tip with a 16" piping bag. It gives a great swirl of icing that looks bakery-chic!
cake recipe from: More Best Recipes by Cook's Illustrated