Wednesday, April 30, 2014

8 egg white Funfetti cupcakes and (7 minute) frosting

Would you believe me if I told you that I baked 7 dozen cupcakes this month? It's true. I baked over 2 dozen for Addie's birthday, 3 dozen for her joint birthday party, and just under 2 dozen here. I sound like a crazy cakes baking fiend, don't I?

The ~2 dozen I baked here was to celebrate my successful skating at Adult Nationals. I wanted to do something nice for my coach and my skating friend since they've given me so much support over the past few years. What better way to celebrate than with Funfetti cupcakes from scratch?

I had 8 egg whites left over from making the peanut butter honeycomb pie. This recipe uses 8 egg whites - 6 in the cupcakes and 2 in the frosting. The cupcakes are light and airy like an angel food cake, and the frosting is similar to marshmallow fluff. Both my skating friend and coach were very appreciative of these cupcakes, and I hope they know how much I appreciate their help.

Funfetti cupcakes
  • 1 cup whole milk, divided
  • 6 large egg whites
  • 2 and 1/2 teaspoons vanilla extract
  • 2 and 3/4 cups cake flour, sifted
  • 1 and 1/2 cups sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 TBSP (1 and 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup sprinkles
7-minute frosting

  • 2 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
For the cupcakes: Preheat your oven to 350 degrees F. Line two standard muffin tins with paper liners and set aside.

In a small bowl or in a measuring cup, mix together 1/4 cup of milk, the egg whites and the vanilla. Mix well and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the cake flour, sugar, baking powder and salt on low speed. Slowly add in the butter until the mixture resembles wet sand.

Add in the remaining 3/4 cups of milk and mix well on medium speed. Turn the mixer down to low and add the milk mixture in 3 separate additions, mixing well after each. Stop the mixer and slowly and gently stir in the sprinkles, being careful not to let them bleed to much into your batter.

Evenly distribute the batter into your prepared muffin tins, filling each about 2/3 full.

Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool before frosting.

For the frosting: In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a handheld mixer, whisk the egg whites on the highest speed until they are foamy and thick. At this stage, the egg whites will not hold a peak. Turn the mixer off and allow the egg whites to rest while you prepare the sugar mixture.

In a small saucepan set over medium-high heat, mix together the sugar, cream of tartar, water and salt. Continuously stir the mixture until all of the sugar has melted. Do not allow the mixture to come to a rolling boil. Turn off the heat.

Turn the mixer back on high speed and slowly but carefully pour the sugar mixture in a steady stream into the mixing bowl. Continue to beat on high speed until all of the sugar mixture has been fully incorporated. Add the vanilla and continue to beat until the frosting is thick and will hold a peak.

Frost on cooled cupcakes.

Cupcakes should be stored in an airtight container at room temperature and will keep for several days.

Yield: I got 21 cupcakes and more than enough frosting to generously decorate all the cupcakes (the frosting should be enough to decorate 24 cupcakes)

Source: Cupcakes from Cook Like a Champion; frosting from King Arthur Flour

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