Monday 10 March 2014

Cookies & Cream Cupcakes by Karen Yee

Cookies & Cream Cupcakes

Chocolate Cupcakes (Adapted from Art of Desserts)
Makes about 30 cupcakes



226 g of unsalted butter, softened to room temperature
393g of sugar
2 eggs
2 tsp. vanilla extract
1 cup buttermilk or 1 cup whole milk with 1 Tbs. lemon juice
1/2 cup water
250g of flour
94g of cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees F. Line 3 muffin pans with cupcake liners.
Beat together butter and sugar till light and fluffy. Slowly add eggs one at a time.
Sift together flour, cocoa powder, baking soda, baking powder and salt.
Combine the buttermilk and water together.
Alternate adding the flour mixture and buttermilk mixture. Do not overmix.
Pour into the prepared pans. Bake for 12-15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Swiss Meringue Buttercream

300 g of unsalted butter cold and cubed
4 egg whites at room temperature
40g of castor sugar
2 tsp of vanilla essence
About 30 pieces of Oreo (remove the cream) processed till fairly fine


In a heat proof bowl, add egg whites and sugar together and whisk over a double boiler till sugar has all melted and temperature of the egg whites reaches about 68C and has doubled in volume.
Take off the heat and whisk with an electric mixer at high speed till you achieve stiff peaks.
Then turn to medium speed, add the vanilla followed by the cold, cubed butter, one piece at a time.
The buttercream will slowly come together. At first it may start to curdle a little. But keep whisking.
Once the buttercream is stable, add in the Oreo and mix well.

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