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" - http://sweetapolita.com/?s=cupcake
- 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 cupcakes
- 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
- 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.)
- 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.
- 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.
- 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.
- 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.
- Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
- 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.
- Melt chocolate in microwave in a small heatproof bowl, or over a pot of simmering water on the stovetop, stirring often. Let cool.
- 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.
- Pipe a generous swirl of frosting atop each cupcake, using pastry tip 1M, or the tip of your choice.
- Gently press a fondant medallion upon each cupcake. Best enjoyed same day.
For the cupcakes:
For the frosting:
Assembly of the Cupcakes
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 :).