Spring Cupcakes
Did you know that prior to joining the Root team, Chef Leah worked in Boston at Eastern Standard along with Lauren Moran, owner of the beloved Honeycomb Bakery in Hamilton? We were so excited to have Chef Lauren visit as a guest chef this week to share tips and techniques for frosting and cake decorating. Chef Lauren demonstrated a recipe for Swiss Meringue Buttercream (and why in warmer weather, you need to swap the butter for Crisco to avoid a meltdown!). Trainees worked on decorating vanilla and chocolate cupcakes they made in class the day before. The results were beautiful and delicious, and thanks to Chefs Leah and Lauren, you can try to recreate some of these tasty treats at home!
SWISS MERINGUE BUTTERCREAM
Instructions:
Separate the eggs. Save the yolks for another recipe.
Cook the egg whites and sugar. Whisk sugar and egg whites together in the bowl of a standing mixer, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top.
To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read
155 degrees F. This step should take approximately 10 minutes.
Whip it. Transfer bowl to standing mixer. Beat until stiff peaks form and the meringue is no longer warm to the touch, 10-15 minutes.
Gradually add the softened butter. Wait for each piece of butter to fully incorporate before adding the next piece of butter.
Gradually add the Crisco. Same application as butter.
Beat in the vanilla.
Ingredients:
360 grams egg whites
600 grams granulated sugar
480 grams 10x confectioners sugar
340 grams Crisco
2 pounds soft, unsalted butter (cut into 1 inch pieces)
1 teaspoon vanilla bean paste
YELLOW CUPCAKES
Recipe Yield: 14 Cupcakes
Instructions:
Line muffin pans with liners.
In a large bowl, cream the butter with an electric mixer at medium until smooth
Add the sugar gradually and beat until fluffy (about 3 minutes)
Add the eggs one at a time, beating well after each addition
Gradually add the flour mixture, alternating between the sour cream and the vanilla, beating well after each addition
Spoon the batter into muffin cups about 3/4 full
Bake (at 350 degrees) for 20-24 minutes until pale gold
Cool to room temperature
Ingredients:
15 ounces all-purpose flour
14 ounces sugar
1 Tablespoon baking powder
1 teaspoon salt
8 ounces softened butter
1 cup sour cream
5.25 ounces (3 large) eggs
2 egg yolks
1 Tablespoon vanilla bean paste
GUINESS STOUT CHOCOLATE CUPCAKES
Ingredients:
1 cup guinness
250 grams unsalted butter
75 grams unsweetened cocoa powder
400 grams sugar
¾ cup sourcream
2 large eggs
1 tablespoon vanilla extract
275 grams all purpose flour
2 ½ teaspoon baking soda
Instructions:
Heat the oven to 350 degrees.
Line a muffin tin.
In a large saucepan, combine Guinness and butter.
Place over medium low heat until the butter melts, then remove from heat.
Add cocoa and superfine sugar and whisk to blend.
In a small bowl, combine the sour cream, eggs and vanilla; mix well.
Add to the Guiness mixture.
Add flour and baking soda, and whisk again until smooth.
Pour into the lined tin, and bake until risen and firm, 45 minutes to one hour. Place the pan on a wire rack and cool completely in the pan.
