Wedding Gown Cupcakes

Description

Source: COOK COLOR - MARIA ZIZKA

Using egg whites only (no yolks) and almond extract (rather than the darker vanilla extract) makes these cupcakes as light as can be, although the oven does kiss them with the barest golden tint. Pipe the fluffy frosting like pleats on a satin gown or thick folds of velvet.

Ingredients

• 1 ½ cups (180 g) cake flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup (1 stick/115 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 3 large egg whites
• 1 teaspoon pure almond extract
• ½ cup (120 ml) whole milk
• ½ cup (1 stick/115 g) unsalted butter, at room temperature
• 1 ½ cups (190 g) confectioners’ sugar
• ¼ teaspoon pure almond extract
• Pinch of fine sea salt
• 2 to 3 tablespoons heavy cream

Directions

1. Make the cupcakes: Preheat the oven to 350°F (175°C). Line a 12-well cupcake pan with paper liners.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes.
4. Add the egg whites and almond extract and mix on medium-high speed until fully incorporated, about 1 minute.
5. Add one-third of the flour mixture and half the milk.
6. Mix on low speed to combine, then add another third of the flour mixture and the remaining milk.
7. Mix on low speed for just a few seconds.
8. Add the last of the flour mixture and mix until just barely incorporated.
9. Divide the batter evenly among the wells of the prepared pan, filling each about three-quarters full.
10. Bake until the cupcakes are springy when pressed lightly and a toothpick inserted into the center comes out without any wet batter clinging to it, about 18 minutes.
11. Transfer the cupcakes to a wire rack and let cool.
12. Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, 3 to 5 minutes.
13. With the mixer running, gradually add the confectioners’ sugar and beat until incorporated.
14. Add the almond extract, salt, and 2 tablespoons of the cream.
15. Mix on medium speed for 1 minute.
16. If you’d like the buttercream to be a bit looser, mix in the remaining 1 tablespoon cream.
17. Spread or pipe a generous dollop of buttercream on top of each cooled cupcake.

Yield: Makes 12 cupcakes