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Рецепт Berry Cupcakes

by Global Cookbook

Ингредиенты

3 c. all-purpose flour sifted 1 tsp baking pwdr 1/2 tsp salt 1/2 tsp baking soda 1 1/2 c. unsalted butter room temperature 2 c. sugar 5 lrg Large eggs 2 tsp pure vanilla extract

1 c. buttermilk raspberries and blueberries for topping 3 c. all-purpose flour sifted 2 lrg egg whites 1 1/2 c. superfine sugar 2 tsp light corn syrup 1/4 tsp cream of tartar 1/2 tsp pure vanilla extract

Инструкции

1. Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking c.; set aside. In a medium bowl, sift together flour, baking pwdr, salt, and baking soda; set aside.
2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed till light and fluffy, 3 to 5 min. With mixer running, add in Large eggs and vanilla extract; beat till combined.
3. With mixer on low speed, add in 1 c. reserved flour mix; mix till combined. Add in 1/2 c. buttermilk; combine. Alternate adding flour mix and buttermilk, ending with flour, till all has been incorporated.
4. Divide batter proportionately between baking c.. Bake till light golden and a cake tester inserted into middle comes out clean, about 25 to 30 min. Rotate pans halfway through baking. Transfer pans to a wire rack to cold.
5. Make the frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 Tbsp. cool water. Set bowl over a pot of rapidly boiling water. Using a handheld electric mixer, beat mix on medium-low speed for 4 min. Beat on high speed 3 min more or possibly till soft peaks form. Remove from heat; add in vanilla. Continue beating till glossy and spreadable, 3 to 5 min more. Use frosting immediately. (Makes 3 c.)
6. Frost cupcakes with seven-minute frosting. Decorate with raspberries and blueberries.
7. This recipe yields 18 to 20 large cupcakes.

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