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Cupcakes: Velvet Butter Cupcakes

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• 2 cups all-purpose flour
  
• 1 Tbsp baking powder
  
• ½ tsp salt
  
• 2/3 cup (1¼ sticks) unsalted butter
  
• 1 cup granulated sugar
  
• 3 eggs, at room temperature, separated
  
• 1 tsp vanilla extract
  
• 2/3 cup milk
  
• Buttercream Frosting (recipe follows)
  






Instructions



1. Preheat the oven to 350° F. Prepare two 12-cup standard-size muffin pans with paper liners.
   
   
2. Sift the flour, baking powder and salt into a large bowl 3 times (this helps to incorporate air, which gives a lighter result). In a separate bowl, cream the butter with the sugar until pale and lemon-colored. Add the egg yolks, one by one, beating constantly. The mixture should have the consistency of mayonnaise. Add the vanilla. Add the milk alternately with the sifted dry ingredients. Gently fold in, using a large metal spoon, until just combined. Don't overmix. In another bowl, beat the egg whites until they just form soft peaks. Add one-third of the egg whites to the batter and fold through until well incorporated. Add the remaining egg whites and gently fold in, using the minimum amount of strokes, until just combined.
   
   
3. Divide the batter equally among the prepared muffin cups. Bake for 15 to 20 minutes, or until a wooden skewer inserted into the center comes out clean. Leave the cupcakes to cool in the pan before turning out onto a wire rack. Allow to cool completely before topping with buttercream frosting.
   
   Makes 20 to 24 cupcakes.
   
   ............
   
   BUTTERCREAM FROSTING
   
   • ¼ cup unsalted butter, at room temperature
   • 2 cups confectioners' sugar, sifted
   • 1/8 tsp salt
   • 3 Tbsp cream
   • 1 tsp vanilla extract (or other flavoring)
   
   Using a wooden spoon, cream the butter with half of the confectioners' sugar and the salt. Add the remaining sugar alternately with the cream to make a smooth frosting. Add the vanilla extract or other flavoring. The frosting should be easy to spread.
   
   Makes enough for the tops of approximately 24 cupcakes.
   
   
   • To Make Chocolate Buttercream Frosting:
   Add ½ cup unsweetened cocoa powder with the confectioners' sugar and substitute 1 tablespoon of chocolate-flavor syrup for the vanilla.
   
   • To Make Maple Buttercream Frosting:
   Substitute 1 tablespoon real maple syrup for the vanilla.
   
   • To Make Lemon Buttercream Frosting:
   Use crème fraîche instead of cream, and add 1 tablespoon finely grated lemon zest.