Thursday, 12 April 2012

Fresh - Vanilla Marshmallow Cupcakes

"Praise be to the God and Father of our Lord Jesus Christ! In His great mercy He has given us new birth into a living hope through the resurrection of Jesus Christ from the dead..."
1 Peter 1:3
I know it's late, but Happy Easter! (:
This creation was meant to commemorate easter. I guess it still does.
Anyway, so I've found a fantastic fluffy vanilla cake and guess what? My frosting worked! No fancy meringue, ganache etc. Just a butter based frosting. Brilliant!

The trick to fluffy cakes:
Beat the butter, sugar, egg mixture for a mighty long time until it's paled quite a lot and is lighter. After adding in the remaining ingredients like flour etc, continue to beat. You know your cakes will come out real fluffy when the batter scooped into the tin/liners has the consistency of melted ice cream that's still puffy and not all soupy. It's the air in the eggs.

The trick to fluffy frosting: (only for butter-based frosting)
Beat the butter before adding anything else for a real long time. Chop the butter into cubes to speed up the process but the key is beating the butter. The butter should lighten in colour significantly. It shouldn't become soupy but it should remain pasty and creamy. The butter should be the consistency you want to use it as because the remaining ingredients should not change it's consistency and make it un-spreadable/pipe-able etc. I found that as unhealthy as butter is, nothing else can cut it. At least the margarine here in Singapore, I've found to be too soft and melts like ice on a hot plate. Butter will hold especially if beaten well. It's the air in the butter.

Okay! Enough tips. Here's the wonderful cake. :)

Vanilla Buttermilk Cupcakes adapted from Pageone Favourite Cupcakes and Cheesecakes
INGREDIENTS (makes 12)
  • 3 eggs
  • 1 cup of softened butter/margarine
  • 3/4 cup caster sugar
  • 1/2 cup buttermilk
  • 1 1/2 cups self-raising flour
  • 2 teaspoons of vanilla extract
  • the contents of 1 vanilla bean (split the bean and scrape contents)
  1. In a large bowl beat eggs, butter and sugar until light and fluffy
  2. Add the remaining ingredients and stir to combine
  3. Beat with an electric mixer on medium for about 3 minutes until light and creamy
  4. Line cupcake tins with paper liners and scoop batter out equally
  5. Bake in a 160 degree C oven for about 18 minutes, rotating tins halfway, until cakes are risen and firm to touch
  6. Remove from tins and leave to cool before icing
And the amazing frosting!!

Whipped Vanilla Bean Frosting adapted from Sweetapolita
  • 125g butter softened and cut into cubes
  • 1 cup sifted icing sugar
  • 1 tbsp of milk
  • the contents of 1 vanilla bean (split bean and scrape contents)
  • pinch of salt
  1. With an electric mixer, beat butter for about 5 minutes until it becomes very pale and creamy
  2. Add the remaining ingredients and beat on low until all is well incorporated
  3. On medium-high speed beat frosting for a further 5 minutes until it is very light and fluffy
  1. Pipe/spread frosting as desired
  2. Flatten the top of the frosting to form a platform of about 4cm in diameter
  3. Using pastel coloured marshmallows, form a 6-petaled flower
Of course you can decorate it however you wish, but this was for easter and I felt pastel colours and flowers were highly suitable! :)

I'm sorry the vanilla bean speckles aren't clear enough. The frosting and cake looked so pretty with the speckles! (:


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