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Recipe Detail Page
Award Winning Cupcakes with Billowy Frosting
Spring 2004
These light, airy cupcakes are positively delectable.
Makes 12 cupcakes
1 1/2 cups (375 mL) sifted cake flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) cloves
1/2 cup (125 mL) milk
1/2 tsp (2 mL) vanilla extract
2/3 cup (150 mL) unsalted butter, softened
1 cup (250 mL) sugar
3 large egg whites, at room temperature
Glaze
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) dark brown sugar
1 tbsp (15 mL) heavy cream
1/2 tsp (2 mL) pure vanilla extract
6 tbsp (90 mL) icing sugar, sifted
Frosting
1/2 cup (125 mL) sugar
1/4 cup (50 mL) water
Pinch cinnamon
Pinch nutmeg
Pinch cloves
2 large egg whites, at room temperature
1. Preheat oven to 350ºF (180ºC).
2. Sift the flour, baking powder, salt and spices into a medium bowl.
3. Combine milk and vanilla extract in a small bowl.
4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the flour mixture and milk mixture alternately in thirds, scraping down the sides of the bowl. Mix just until combined.
5. In a clean bowl with clean beaters, beat the egg whites until soft peaks form. Fold the egg whites into the batter with a rubber spatula just until combined. Divide the batter among 12 paper-lined 1/2-cup (125-mL) muffin tins and bake the cupcakes in the middle of the oven for 20 to 25 minutes or until a tester comes out clean. Turn the cupcakes out onto a rack and cool.
6. To make the glaze, combine the butter, brown sugar and cream in a small saucepan and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and icing sugar. With an electric beater, beat the mixture for 2 minutes or until smooth. Spread the glaze over the cupcakes with a metal spatula.
7. To make the frosting, combine the sugar, water and spices in a small saucepan. Boil the mixture until it reaches 248ºF (120ºC) on a candy thermometer. Beat the egg whites in a stand mixer until stiff. Decrease the mixer's speed to medium. While beating the egg whites, carefully drizzle the hot syrup into the bowl. Increase the mixer's speed to high and beat the egg whites until cool. Spread the frosting on the cupcakes with a clean metal spatula, creating billowy peaks, and serve.
Makes 12 cupcakes
