I created this cupcake recipe for my contributor's post over at Bird's Party.
I make this yellow sponge cake quite frequently, it has a velvety texture and pairs well with any frosting I used. It is an egg whites free cake so it is perfect for people with egg white allergy, also I love having extra egg whites on hand to make pretty meringue cookies or a healthy breakfast omelette.
1/4cup +4tbl sugar
1/2cup sifted cake flour
2tbl unsifted cornstarch
3tbl warm water
1tsp vanilla extract
Line the muffin pan with cupcake liners
Put egg yolks and sugar into the bowl of your mixer and set the bowl over the pan of simmering water. Whisk until egg yolk mixture is hot to the touch, several minutes. Remove from the heat and using a wire attachment beat the egg yolk mixture on high, until it triples in volumes, for about 3-5 minutes.Is using hand held mixer this will take longer.
Cake Batter - Folding
Sift about 1/2 of the flour into the beaten flour mixture and using
a large balloon whisk fold it in, continue with remaining flour.
At last in 2 additions add warm clarified butter, gently fold it in.
After you fold the clarified butter into the batter immediately pour the batter into a prepared cupcake pan, fill the cavities about 2/3 full.
Make sure you don't open the oven during baking. Bake for about 15-20minutes, if you see cupcakes are not done yet leave it in the oven for additional 5 minutes.Cupcakes will be golden brown on the top once baked.
Opening the oven during baking could cause the the cupcakes to fall. Once baked remove from the oven,
transfer cupcakes to a cooling rack and let cool completely before frosting.Cupcakes can be refrigerated for about of 4 days, or can be also frozen.
1tbl lemon juice
|Raspberry Mixture before it was cooked together with corn starch|
Stabilized Whipped Cream Frosting Recipe
1tsp unflavored gelatin
1cup heavy cream
1/3cup powdered sugar
1/2tsp vanilla extract
Let the gelatin bloom in the water for 5 minutes, using a microwave heat if for 5 seconds, it should be dissolved after 5 seconds, if not heat it a little more but be careful not to overheat gelatin.Let the dissolved gelatin cool to lukewarm.
Whip the heavy cream until soft peaks are formed, add dissolved gelatin, beat and then add powdered sugar and vanilla extract, beat until stiff, don't over beat. Frost cupcakes or you can also store frosting in the fridge for up to 3 days.
Filling and Frosting a Cupcake
- Core the cupcake either with cupcake corer or with a paring knife, as shown in the picture
- Fill the cavity with the raspberry filling, be generous
- To frost the cupcakes, use a large tip, it can be a round tip or a star tip of your choice
- Achieving a marbling effect with icing is quite easy, using left over raspberry filling, using a spatula ora knife spread the filling in one thick line into your piping bag. See the picture below
- Fill the bag with stabilized whipped cream
- Frost the cupcakes