Rose Bouquet Cupcakes: Moist Yellow Cupcakes with Italian Meringue Buttercream | Cooking with Kurt

 

Cupcakes

1 1/2 cups cake flour [180 g]

1/2 tsp baking powder [2 g]

1/4 tsp baking soda [1.3 g] 

1/4 tsp salt [1.4 g] 

8 tbsp unsalted butter (room temp) [113.6 g] 

3/4 cup granulated sugar [150 g] 

2 large eggs (room temp) [100 g]

2 tsp vanilla extract [10 mL]

1/4 cup sour cream [60 g] 

1/2 cup milk [120 mL]

Italian Meringue Buttercream Frosting

2 large egg whites (room temperature) [60 g] 

1/4 tsp cream of tartar [0.85 g] 

1/3 cups granulated sugar (for egg whites) [ 67 g]

2 tablespoons + 2 teaspoons cup water [40 mL]

2/3 cup granulated sugar (for water) [133.3 g] 

1 cup (2 sticks) unsalted butter (room temperature) [227 g] 

1/2 tbsp vanilla extract [7.5 mL] 

1/4 tsp table salt [1.4 g]

1-2 drops of red food coloring gel paste

1 tsp matcha powder (for leaves) [2 g] 

Simple Italian Summer Cupcake

 

PREPARATION TIME: 5 mins

COOKING TIME: 15-20 mins

SERVES: 16

INGREDIENTS

For the cupcakes:

3 eggs (approx. 175g)

weigh the eggs in their shells and use the same weight of the following ingredients:

Unsalted butter (approx. 175g) at room temperature

Self raising flour (approx. 175g)

caster sugar (approx. 175g)

pinch of salt

150g finely chopped fresh pineapple

For the icing:

150g cream cheese

50g butter

300g icing sugar

METHOD:

Preheat your oven to 180 ̊C/350 ̊F/gas 4.

Place your cupcake cases into a cupcake tray.

Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It's important that the butter is at room temperature to achieve a smooth consistency.

Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don't overflow

Place your cupcake on a wire rack and leave to cool completely before icing.

While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.

Coconut Cupcakes with Italian Coconut Buttercream

 

Cupcakes with Italian buttercream

 

Ingredients:

For 30-35p cupcakes:

*200g butter

*5 eggs

*250g sugar (3dl)

*2 tsp vanilla sugar

*3 dl milk

*450g flour (8dl)

*4 tsp baking powder

* pinch of salt

*100g dark or milk chocolate

*100g frozen blueberries

For Frosting:

*40g water

*140g egg whites

*140g sugar

*420g softened butter

Simple Italian Summer Cupcake

 

INGREDIENTS:

For the cupcakes:

3 eggs (approx. 175g)

weigh the eggs in their shells and use the same weight of the following ingredients:

Unsalted butter (approx. 175g) at room temperature

Self raising flour (approx. 175g)

caster sugar (approx. 175g)

pinch of salt

150g finely chopped fresh pineapple

For the icing:

150g cream cheese

50g butter

300g icing sugar

METHOD:

Preheat your oven to 180 ̊C/350 ̊F/gas 4.

Place your cupcake cases into a cupcake tray.

Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It's important that the butter is at room temperature to achieve a smooth consistency.

Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don't overflow

Place your cupcake on a wire rack and leave to cool completely before icing.

While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.