Pipe Dream #38: To Inflate Cake – White Cupcakes


I made cupcakes for a family gathering. I believe it was the first time I had specifically been asked to make something for “the family.” I was pretty much honored. I made chocolate cupcakes with a one bowl recipe that I’ve linked six dozen times with a leftover praline pecan filling (recipe soon to come), and a new white cake recipe with lemon filling.

This particular white cake recipe requires that you whip the egg whites separately from the rest of the batter and then “fold them in.” I’ll talk about “fewlding in” some other time. I don’t exactly believe in it. Anyway, you can’t stir them in a ton or else they’ll deflate and yer cake’ll be flat. So they say. You can see the recipe below for more detail.

I started out on the chocolate with just one layer of petals. They begged for more frosting. I obliged them.

Packaging and moving was something of a hassle because I didn’t have my cupcake carrier, but thankfully they arrived in one piece. I need to think of a way around my cheapskatedness and order real cardboard cupcake holders for mass transportation.

See the weirdness of the frosting on the lemon ones? That is because I somehow interpreted the ‘ounces’ as ‘tablespoons’ in my other favorite frosting recipe. For your reference, there are 3 tablespoons to one ounce. FYI. JIST in case ewe wanted to know it. Because I didn’t.

My auntie even had this little stand to put ’em on. Oh for cute.

Even though the frosting was more corrupted than the CIA in the third season of Alias (abc’s amazing spy thriller that I was addicted to long before my family got Netflix), at least  someone ate them. P.S. Isn’t she just the most beautiful thing alive? Pretty sissy, playse come visit me soon.

And they were well received.

Be happy,

Lauren

White Cake

Adapted from JoyofBaking

2 large eggs separated

1 3/4 cups sifted cake flour

2 tsps baking powder

1/4 tsp salt

1/2 cup room temperature butter

1 cup sugar

1 tsp vanilla extract

1/2 tsp almond extract (if you want)

1/2 cup milk

1/8 tsp cream of tartar

Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.

Preheat oven to 350 degrees.  Butter and flour two 8in pans, or in my case, cupcake tins.  Normally I use PAM, but this recipe really calls for the butter and flour method, which is actually pretty effective.

Whisk the flour, baking soda, and salt into a bowl and set aside.

Using an electric mixer, beat the butter until soft and creamy, about 1 minute.  Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes.  Now add egg yolks, one at a time, until completely incorporated.  Add vanilla and almond extract until combined, about 30 seconds.

Now add the flour mixture and milk.  Starting with the flour, add 1/3 of the mixture and mix until incorporated.  Now add 1/2 milk mixture, mix until combined.  Add half the remaining flour, combine.  Now add the rest of your milk and combine.  Add remaining 1/3 of your flour mixture, and mix until just combined.  This whole process should take less then 2 minutes.

In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. Beat until soft peaks occur, and then gradually add in your remaining sugar until stiff peaks form. Take a rubber spatula and fold the eggs whites into the cake batter.  Make sure they are fully incorporated, but do not over stir the batter, as you do not want the eggs to deflate.

Put batter into prepared pans and bake for 20-25 minutes.

Advertisements

2 Responses to “Pipe Dream #38: To Inflate Cake – White Cupcakes”


  1. 1 Alix M. Gobler September 29, 2014 at 5:51 pm

    Hi to every body, it’s my first go to see of this weblog;
    this weblog consists of amazing and genuinely good stuff in support of readers.

  2. 2 Rory S. Cardone October 6, 2014 at 11:01 pm

    Simply want to say your article is as amazing.
    The clarity in your publish is just excellent and i could think you are an expert on this subject.
    Well together with your permission let me to take hold
    of your feed to stay up to date with forthcoming post. Thank you a million and please keep
    up the rewarding work.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,946 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: