Yellow Buttermilk Cupcake with Swiss Meringue Buttercream

Yellow Buttermilk Cupcake with Swiss Meringue Buttercream

• Wednesday, November 28, 2012

Yellow Buttermilk Cupcake with Swiss Meringue Buttercream

I made Yellow Buttermilk Cupcakes with Swiss Meringue Buttercream for Alya's Birthday Party.  They were delicious and pretty to look at. I must say that this recipe is a keeper.
The two difficult things about this recipe, if any, is the availability of cake flour and Buttermilk. Cake flour is easily found in the US, but I dont know about the Middle East. You can probably get it from patisseries and bakeries supplies vendors. If you cant find buttermilk, it is very easy to substitute, just add a tablespoon of white vinegar or lemon juice for every cup of milk and let it stand for 5 minutes. I chose Swiss Meringue Buttercream as frosting because it can be nicely piped and it is not too sweet. You can also tint it with any color you like. 

Yellow Buttermilk Cupcake

Yields 36 Cupcakes

Ingredients:

3 cups cake flour (not self-rising)

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

2 1/4 teaspoons baking powder

1 1/2 teaspoons coarse salt

1cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature

21/4 cups sugar

5 large whole eggs plus 3 egg yolks, room temperature

2 cups buttermilk, room temperature

2 teaspoons pure vanilla extract

Directions:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Yellow Buttermilk Cupcake Batter

• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Yellow Buttermilk Cupcake

Swiss Meringue Buttercream

Yields about 5 Cups

Ingredients:

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1 1/2 teaspoons pure vanilla extract

Directions:

• Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. Dont worry if the mixture appears to separate or "curdle", after you add the butter. Just continue beating on medium high speed and it will become smooth again.

Swiss Meringue Buttercream

• If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
• To add sprinkles, just shake the sprinkle container on top of the decorated cupcake. I like to do it over a baking sheet to contain the loose sprinkles.
• I have added a video showing you how I piped the buttercream. Please excuse the bad quality because I was holding my camera with one hand and the pastry bag with another. Better quality videos are on their way!

That is how I like to eat the cupcake: straight from the fridge