Sitruunan cupcakes ja vadelma
Tämä herkullinen cupcake-resepti on Amy Bermanilta Vanilla Bake Shopilta.
Lähde: Martha Stewart -näyttely, maaliskuu talvi / kevät 2008
tuotto
Tämä herkullinen cupcake-resepti on Amy Bermanilta Vanilla Bake Shopilta.
Lähde: Martha Stewart -näyttely, maaliskuu talvi / kevät 2008
tuotto
Walter
27.04.2023 @ 15:58
This delicious cupcake recipe is from Amy Berman at Vanilla Bake Shop. Source: Martha Stewart Show, March Winter/Spring 2008. Makes 2 dozen. Ingredients: 1 cup (2 sticks) unsalted butter, 2 cups sugar, 2 tsp vanilla extract or 1 scraped vanilla bean, 5 large eggs, separated, 1 3/4 cups plus 2 tbsp plus 1 tsp all-purpose flour, 1 cup plus small 1/3 cup cake flour (not self-rising), 2 tsp baking powder, 1/2 tsp salt, 1 cup sour cream, Meyer Lemon Curd, Vanilla Bean Buttercream, Sanding sugar, 24 raspberries. Instructions: 1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition. 3. Sift together both flours, baking powder, and salt into a large bowl. With mixer on low speed, add flour mixture to butter mixture in three parts, alternating with sour cream and beginning and ending with flour; beat until just combined. 4. In another bowl, whisk egg whites until stiff but not dry. Using a rubber spatula, fold a third of the egg whites into the batter to lighten; fold in remaining egg whites in two batches. 5. Fill each muffin cup halfway with batter. Transfer muffin tins to oven and bake until tops are just dry to the touch, 20 to 24 minutes. Transfer muffin tins to a wire rack and let cupcakes cool completely in tin before removing. 6. Using an apple corer, make a hole in the top of each cupcake, taking care not to push corer all the way through to bottom; remove cake from corer. Fill a pastry bag fitted with a small round tip with lemon curd and pipe into each hole. 7. Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream onto each cupcake in a spiral motion; sprinkle with sanding sugar. Pipe a dot of buttercream in center of each cupcake and top with a raspberry.