Wednesday, October 10, 2012


Cupcakes are so amazing, and I love it very much!!! I tried many cupcake recipes which turned out to be a delicious cupcake. However, today I found this wonderful recipe that turned out to be super super delicious :))!!! The best cupcake I've ever ate!!!!! My son and I had fun baking the cupcakes :).

I took the recipe from Sweetapolita website, they have a website with many mouth watering recipes that makes you want to try everything :). This recipe is called "vanilla bean and white chocolate birdie cupcakes" -

    For the cupcakes 
  • 2-1/2 cups (275 g)(10 oz) cake flour, sifted
  • 1 tablespoon (15 g) baking powder
  • 1/2 teaspoon (5 g) salt
  • 1 cup (237 ml) whole milk, at room temperature
  • 2 large egg whites (60 g), at room temperature
  • 1 whole egg, at room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon (1.75 ml) Pure Almond Extract
  • 1-1/2 cups (300 g) granulated sugar
  • 1 stick (115 g)(8 tablespoons) unsalted butter, at room temperature 
           For the frosting
  • 1 cup (227 g)(8 oz) unsalted butter, at room temperature
  • 6 oz quality (175 g) white chocolate
  • 1/2 vanilla bean, seeded and scraped
  • 1/2 teaspoon (2.5 mL) almond extract
  • Generous pinch of salt
  • 3 cups (375 g)(13.5 oz) sifted icing sugar
    For the cupcakes:
  1. Preheat the oven to 350°F (180°C) and center the oven rack. Line 2 muffin/cupcake pans with your favourite standard-size cupcake liner, and put the first cupcake pan on a baking sheet. (You will place the second cupcake pan on the same sheet in the oven once the first tray is baked.)
  2. Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.
  3. In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
  4. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
  5. Divide batter evenly among your cupcake liners–about 2/3 full–and bake until a toothpick comes out with a few crumbs only, about 16 minutes.
  6. Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
    For the frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 3-4 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  9. Melt chocolate in microwave in a small heatproof bowl, or over a pot of simmering water on the stovetop, stirring often. Let cool.
  10. Add melted chocolate to butter and beat until incorporated. Add extract, vanilla bean and salt and mix on medium speed for 1 minute. Add sifted icing sugar, beating on low speed until just combined, increasing to medium speed until well combined.
  11. Assembly of the Cupcakes
  12. Pipe a generous swirl of frosting atop each cupcake, using pastry tip 1M, or the tip of your choice.
  13. Gently press a fondant medallion upon each cupcake. Best enjoyed same day.

The images below are our cupcakes :):

The recipe from Sweetapolita suggested to put a stamped fondant medallions on top of the frosting, but I preferred just the frosting. The recipe of this frosting is DIVINE!!!

My son enjoyed adding the sprinkles, and off course eating :)). He told me it was super delicious :)!!!

I highly recommend for you to try this recipe or any other from Sweetapolita, their cakes and cupcakes are so delicious and easy to make and prepare. I have tried a few recipes from them and the results were FANTASTIC!!! Hope you were inspired by my post today. Thanks :).


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