by raspberryeggplant
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raspberryeggplant's Notes:
Expand3/4 cup + 2 tablespoons all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon freshly ground cardamom (use a heaping 1/4 teaspoon if using pre-ground) Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
2 ounces (4 tablespoons, 1/2 stick) unsalted butter, room temperature Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 large egg, room temperature Ask a question about this ingredient
1/2 cup milk, room temperature Ask a question about this ingredient
1/2 teaspoon vanilla Ask a question about this ingredient
Heat an oven to 350 F. Line the wells of muffin pan with papers and set aside.
Ask a question about this stepSift the flour, baking powder, cardamom, and salt into a bowl and set aside.
Ask a question about this stepAdd the butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until light and fluffy, about 3minutes. Scrape down the sides of the bowl, add the egg, and mix well until combined.
Ask a question about this stepAdd half of the flour mixture, the milk and vanilla, and the remaining flour mixture, mixing just until combined and scraping down the sides of the bowl between each addition.
Ask a question about this stepEvenly distribute the batter among the lined cups and bake until a toothpick comes out with a few crumbs attached and the edges are pale golden, about 17 minutes for regular sized cupcakes and 12 for minis.
Ask a question about this stepLet the cupcakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
Ask a question about this step3 egg whites Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
12 tablespoons (1 1/2 sticks, 6 ounces) unsalted butter, slightly cooler than room temperature Ask a question about this ingredient
1/3 cup sweetened Alphonso mango puree (available at Indian grocery stores) Ask a question about this ingredient
Bring 1-2" of water to a simmer in a saucepan that is wide enough for the bowl of your mixer to sit on top of it (but not so big that the bowl falls in).
Ask a question about this stepAdd the egg whites and sugar to the mixer bowl. Whisk well to combine, then place over the pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is opaque and thick, about 3 minutes.
Ask a question about this stepTransfer the bowl to the mixer and attach the whisk attachment. Start on low speed and over the course of 30 seconds, bring the speed up to high. Whip on high speed until the whites are thick and glossy and the bowl is cool to the touch, about 7 minutes.
Ask a question about this stepWhile the whites are whipping, cut the butter into tablespoon-sized chunks. It's important that the butter is not too warm, so if it's squishy, put it in the fridge for a while so that it's somewhat firm but still pliant.
Ask a question about this stepWhen the whites are cool, scrape down the sides of the bowl and lower the speed to 8. Add 2 tablespoons of the butter and whip until combined, about 10 seconds. Continue with the remaining butter, waiting 10 seconds between each addition.
Ask a question about this stepWhen all the butter has been added, turn the speed to high and whip until the mixture comes together to form a thick frosting. This may take a while depending on how hot or humid it is, but don't lose faith - it will come together! After the frosting comes together, continue to mix on medium-high speed for another minute.
Ask a question about this stepScrape down the sides of the bowl, then add half of the mango puree. Mix on low speed, then increase the speed to high to combine fully. Scrape down the sides of the bowl and repeat with the remaining mango puree.
Ask a question about this stepScrape down the sides of the bowl and transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting onto the cupcakes once they are completely cooled.
Ask a question about this stepYou can make an American buttercream using butter and confectioners sugar, but I really prefer a meringue-based butercream, as it's much smoother and silkier.
these look amazing
I love the transfer of flavors from a drink to a cupcake...this may be my birthday cake (cupcake) this year!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
What if I don't want to use eggs in buttercream?