treats! :: cupcakes with buttercream frosting
i love cupcakes. i know, i know, they are all the rage right now. very IN. if a food can be IN, the cupcake is the food of the moment. but really, who's ever not loved the cupcake. it's just that it's finally getting it's due.
i decided to join in the fad. we had some family over for a party last weekend, so went all cupcake crazy. my son and i mixed up Martha's Yellow Cupcake recipe
and topped some of them with chocolate buttercream frosting and some with strawberry buttercream. it was a lot of fun to make them, but when it came down to eating them----what to choose!?
when my sister asked my son which flavor he wanted i was like, "hello? have you met my son? chocolate, of course." we kept sweets out of his life for a long time as i'm a weird combo of crazy health food momma but i also love the treats. . . baking them even more so than eating. so, the boy now being almost 4 has had enough chocolate and ice cream in his time to know what he likes. and that's what he likes. chocolate and ice cream in just about any form or combination.
me, i adore chocolate, but when spring is blooming and fruit is coming back, i have to have strawberry. it's just the right thing to do on a beautiful day in May.
so, whichever kind of cupcake eater you are, here's the buttercream recipes, so you, too, can have both!
makes about 8 cups
1/2 cup water
2 1/4 cups sugar
1 cup egg whites
6 sticks of butter, unsalted at room temp, cut into squares
1 tsp. vanilla extract
1. in a saucepan, bring to a boil the sugar and water. once boiling let it boil for 7 minutes.
2. after 5 minutes, in the bowl of an electric mixer, begin to whip the egg whites at high speed and whip until stiff (they should be just about done at the end of the 7 minutes.)
3. slowly add the sugar syrup to the egg mixture. pour to the side to avoid the whip. continue to beat until the bowl is cool--approx. 10 minutes.
4. slowly add butter a little at a time until it's all incorporated.
5. at low speed add the vanilla. beat until light and fluffy. if it starts to look curdled, just keep going, it will come together and get smooth again.
for the CHOCOLATE BUTTERCREAM:
1. stir in 2-4 ounces of melted, body temperature (100 degrees F) semisweet chocolate per 1 cup of buttercream. make sure you mix it until smooth and completely blended so you don't get flecks of chocolate in there.
2. garnish with chocolate shavings, sprinkles or chocolate chips
for the STRAWBERRY BUTTERCREAM:
1. stir in 1/4 cup (or to taste) of strawberry puree per 2 cups of buttercream. mix until smooth and well blended.
2. garnish with mint leaves or fanned strawberries.....or both!