I have written in my planning notes that these black and white cupcakes would make a good pre-Independence Day post. I think I wrote that because these cupcakes are highly transportable (for all those sparkler bashes you’ll be attending). But I think the bigger reason I wrote that is because these cupcakes are decorated with blue and red berries, and obviously, anything blue and red combo triggers thoughts of fireworks and grillouts. Oh, and like, patriotism or something. #foodie #canadian #canadianfoodie
Anyway, coming up is my favorite holiday, which I celebrate for untraditional reasons, mainly sparklers and fireworks. Don’t get me wrong, I’m fine with America, it’s a lovely place to live! I just don’t feel like wearing flag sweaters most days. Feel free to be untraditional and associate these cupcakes with something other than the 4th, even though this is the week. Ideas: Berry season, Britain, bomb pops. Beets.
One point of regret: Do you see how lovely and perfectly creamy the above ganache is? It is actually beautiful. When I whipped it up to make the frosting for these babies (such a cool party trick), it split in the heat/humidity of my kitchen. Maybe save the whipped ganache for another, less summery day. You could try a quick buttercream, or a thin glaze, or heck, just a sprinkling of powdered sugar.
I still frosted them. It tasted fine.
Adapted from i am baker
2 cups + 1 tablespoon white whole-wheat flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks butter, softened but still cool, cubed
Heat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
Whisk the room temperature milk, egg whites, and extracts in a medium bowl until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of an electric mixer at low speed. Add butter cubes and continue beating on low for 1-2 minutes. Add all but 1/2 cup of the milk mixture to flour mixture, and beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat for 1 minute.
Pour the batter into the lined muffin tins, filling each tin about 2/3 full. Bake until a toothpick inserted in the center of a cupcakes comes out clean, about 18 minutes (but please check at 15 minutes, don’t overbake). Allow the cakes to cool about 2 minutes in the pan, then remove to a wire rack to cool to room temperature.
Adapted from Ina Garten
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Line muffin tins with 24 cupcake liners.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared tins and bake for abou 18 minutes (checking at 15 minutes), until a cake tester comes out clean. Cool in the pans for 2 minutes, then remove onto a cooling rack and cool completely.
Whipped Chocolate Ganache Frosting
I used this recipe. Make sure you are whipping the ganache (or any frosting for that matter) in a cool kitchen. Don’t overbeat it either. Heat and overbeating will result in a curdled frosting.