Moist Yellow Cupcakes with White Chocolate Frosting
Yield: 16-24 pcs
- 2 large eggs, room temperature and separated
- 2 and ¼ cups (280g) sifted plain flour
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180g) unsalted butter, softened
- 1 and ¾ cups (350g) granulated sugar
- 3 teaspoons vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1 cup (230g) unsalted butter, softened
- 3 and ½ cups (420g) icing sugar
- ½ cup (45g) white cocoa powder (I used Caotina blanc White Cocoa Powder)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons (45ml) heavy cream or milk
- Rainbow sprinkles
- Preheat the oven to 350F/176C. Line a 12-count muffin pan with cupcake liners.
- Using a stand mixer, or hand mixer fitted with the whisk attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
- In a separate medium bowl, combine the flour, baking powder, and salt. Set aside.
- With the whipped egg whites set aside, using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat for 3-4 minutes until creamed together well. Scrape down the sides of the bowl with a spatula if needed. Add the two egg yolks and vanilla, and beat on medium speed until combined. On low speed, add the dry ingredients in three additions, alternating with the milk, mixing after each addition until just combined. Do not overmix. Fold the whipped egg whites into the batter. The batter will be smooth, and slightly thick.
- Spoon the batter into the cupcake liners filling halfway. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched, and a toothpick comes out clean when inserted into the centre. Do not overbake, your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. On low speed, gradually add 3 cups (375g) of icing sugar, the white cocoa powder, and salt. Beat until the sugar and cocoa are absorbed into the butter – about 2 minutes. On medium speed, add the vanilla and cream. Once added, turn mixer to high and beat for 1 minute. Add the last ½ cup of icing sugar if you’d like your frosting thicker. Pipe or spread the frosting onto the cooled cupcakes, and decorate with sprinkles.
Make ahead of time: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
source : marshasbakingaddiction