|
White
Cupcakes: Preheat oven to 350 degrees F (177 degrees C)
and lightly butter or line 12 muffin cups with paper liners.
Separate
the eggs while they are still cold, placing the yolks in one bowl and the whites
in another bowl. Cover the two bowls with plastic wrap and allow the eggs to
come to room temperature before using (about 30 minutes).
In a mixing bowl
sift or
whisk together the flour, baking powder, and salt. Set aside.
In the bowl of
your electric
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150
grams) of the sugar
and beat until light and fluffy (about 2-3 minutes). Scrape down the sides
of the bowl. Add egg yolks, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Beat in the vanilla extract and lime peel (if using).
Then, with the mixer on low speed,
alternately add the flour mixture and milk, in three additions, beginning and
ending with the flour.
In a clean bowl of your
electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat
until stiff peaks form. With
a rubber spatula gently fold a
little of the whites into the batter to lighten it, and then
fold in the remaining
whites until combined. Do not over mix the batter or it will deflate.
Evenly fill the
12 muffin cups with the batter and bake for about 18-20 minutes or until nicely
browned and a toothpick inserted into a cupcake comes out clean. Remove
from oven and place on a wire rack to cool completely. With a knife or offset spatula,
spread frosting on each cupcake. If
you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star
decorating tip. Garnish with coconut. These cupcakes are best the day they are
made but they can be stored in the refrigerator for a few days. Bring to room
temperature before serving.
Cream Cheese Frosting:
In an electric mixer, or with a hand mixer, cream
the butter until smooth and well blended. Beat in the vanilla extract. With the
mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the
cream cheese and
beat on high speed until frosting is light and fluffy (about 3-5 minutes).
Makes 12 cupcakes
Source:
Foster, Sara. 'The
Foster's Market Cookbook'. Random House, Inc. New York: 2002.
Malouf, Tarek &
The Hummingbird bakers. The Hummingbird Bakery Cookbook. Ryland Peters &
Small. New York: 2009.
Purdy, Susan G. '
A Piece of
Cake'. Collier Books. New York: 1989.
|
Page loading ... Please wait.
