Buttery Yellow Cupcakes With Chocolate Meringue Frosting
- Cupcakes:
- Cooking spray
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 2 ounces potato starch (about 1/3 cup)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 10 tablespoon butter, softened
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- Frosting:
- 1 cup sugar
- 1/4 cup water
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- Dash of salt
- 1/4 cup unsweetened cocoa
- Garnish: 1 tablespoon unsweetened cocoa
- Preheat oven to 350u0b0.
- To prepare cupcakes, lightly coat 24 muffin cups with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
- Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly among prepared muffins cups; bake at 350u0b0 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
- To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250u0b0. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired.
cooking spray, flour, starch, baking powder, salt, sugar, butter, eggs, milk, bourbon, vanilla, frosting, sugar, water, egg whites, cream of tartar, salt, unsweetened cocoa, unsweetened cocoa
Taken from www.myrecipes.com/recipe/buttery-yellow-cupcakes-with-chocolate-meringue-frosting (may not work)