So there are your instructions for GF chocolate cupcakes. The frosting, which is my favorite vanilla frosting, is as follows. It's called Crispy Magic Frosting and is from Joanne Chang's cookbook, who is the owner of Flour Bakery.
Ingredients:
2/3 cup sugar
2 egg whites
1/5 cups unsalted butter, room temperature
1 and 2/3 cups of confectioners' sugar (I don't use quite this much...add gradually and taste so you can stop when it's sweet enough for you)
1/4 teaspoon salt
2 tablespoons milk
1 tablespoon vanilla
In a small heatproof bowl, whisk together the egg whites and the regular sugar. Place the bowl over, but not touching, a small saucepan of simmering water. Let heat, stirring frequently, for between 3 - 5 minutes. The mixture will be hot to the touch and the sugar should be completely dissolved.
Remove the egg/sugar mixture from heat and transfer to a standing mixture with a whisk attachment. Whip on medium-high speed for 6 - 8 minutes, until the mixture becomes a light, white meringue and is cool to the touch. Turn down the speed to medium, add the butter 2 tablespoons at a time, and let beat between each addition until the butter is fully incorporated. Add the confectioners sugar (see note above), salt, vanilla and milk and beat on medium speed until mixture is smooth and satiny. Pipe onto your cupcakes or cake! If you're not using immediately, you can transfer to an airtight container and keep in the fridge, or let stand at room temperature for up to 3 days. If you refrigerate, make sure to let come back to room temperature before you try to frost your cupcakes.
Here is my batch of cupcakes, ready to be delivered to all of my favorite Valentines!
1 comment:
I want one of those! They look delicious!
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