Nothing says I care than a homemade swirled cupcake

Valentine’s Day is less than a month away; Sydney and I created a delightful white almond cupcake perfect for saying I “love” you. For the past 24 years I’ve prepared a special dinner and dessert for DF. Last year, he surprised me while dining with Sydney for lunch at my favorite restaurant. He even brought with him a dozen white roses, my favorite color. This year I am prepared to surprise him, when he shows up to surprise me, with white almond cupcakes swirled with almond buttercream. I’ll let you know I actually pull off surprising him.

I just adore these mini cupcakes

While designing these cupcakes Sydney thought the mini cupcakes would be prefect for school parties. The mini cupcakes are easy to transport and simple to bake up; for extra fun the children could decorate their own cupcake.

White Almond Cupcakes with Almond Butter Cream:

275 grams/ 9 ½ egg whites

1-teaspoon vanilla

180 grams/ ¾-cup milk

375 grams/ 3 5/8-cup cake flour

20 grams/ 1½-Tablespoon baking powder

400 grams/ 2-cups sugar

1-teaspoon salt

180 grams/ ¾-cup milk

180 grams/ 1½ sticks or 6 ounces butter, cut into 1-Tablespoon, cubed

 Prepare your mise en place.

Mise en place

Spray  2 8×2 regular cupcake pans and 1-mini cupcake pan with baking spray; set aside. Preheat the oven to 180 degree s C/ 350 degrees F.

Sift the flour and baking powder into the bowl of a standing mixer.

Sydney is quite the sifter

Add the sugar to the flour and baking powder.

We used super fine sugar; preferable when using an egg white only cake

Attatch the bowl of a standing mixer, with the paddle attachment and add the flour mixture, mix on low speed just to blend.

The best technique for knowing if the mixture is combined is to feel it.

Add the butter to the four mixture on low speed.

Add the butter about 2 Tablespoons consecutively until all the butter has been added

Add the 182 grams/3/4 –cup of milk to the mixture.

Keeping the mixer on low and add the milk in a steady stream

Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 to 3 minutes.

Add the  second 182 gram/3/4 –cup of milk along with the extracts to the egg whites, whisk to almalamate.

Reduce the the speed to low when adding each egg white addition

 Raise the speed to medium after each addition of the egg white/ milk mixture and beat for 30 seconds. Scrape down the sides as needed. Fold the batter about three time after removing the bowl from the mixer.

Using a medium size ice cream scoop, scoop 1-leveled scoop into each cupcake liner, and gently rap the pan against the counter to release any air bubbles. If you have a mini ice cream scoop repeat the process using the mini scoop with the mini cupcake pan. Bake the regular cupcakes first for  20 to 25 minutes, or until when gently pressed in the center the cake springs back. Repeat with the mini cupcake for 12 to 15 minutes. Allow the larger cupcakes to cool in the pan for 5 minutes and the mini cupcakes for 2 1/2 minutes, transfer to a cooling rack and cool completely prior to decorating.
Almond Buttercream Frosting, with brown sugar:

Italian Buttercream Bobbie Style


180 grams/ 5 egg whites (large)

Pinch of salt

198 grams/ 1-cup fine brown sugar

10 grams/ 1-tablespoon superfine sugar

59 grams/ ¼-cup cold water

15 gram Amaretto

341- 242grams/ 1 1/2 -cups to 2 2cups unsalted butter



Standing mixer

1-quart heavy-bottom saucepan

Candy thermometer

Weigh all ingredients or measure and set aside.

Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.

In a heavy bottom saucepan over medium-high heat add  water and pour sugar into the middle of the water swirl until the brown sugar has dissolved.  Bring the sugar syrup to a boil and continue to heat till the syrup reaches 160ºC/240ºF

 Italian Meringue 

After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Add the amaretto and beat for 1 more additional minute.Using a Wilton 1M  piping tip, held at a 90 degree angle, begin at the outer edge of the cupcake working in a circular motion towards the center, release pressure and lift up the the tip. Swirl the middle to the center once more.

Mini cupcakes are impossible to resist

We plan to post a full tutorial Italian Butter cream an piping soon.



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