Whew, guys! Where did the time go? Between working and attending events, it’s been a whirlwind. I hit up the Grand Opening of an awesome bar on the Upper East Side this week called Wild Horse Tavern. I ate so many savory sandwiches and rocked out to a gritty ’70s band complete with a guitarist who used to play with Meatloaf that I needed something dainty to balance it out. White cupcakes with buttercream frosting would be the obvious answer! (OBVS!)
Cupcakes always feel right to me. Somehow their shape exudes a feminine quality, but I bet those rockers would have taken me up on one should I have offered! This recipe started with a snow-white cake that I made for my friend’s birthday. But you know, we need all the nutrition we can get (and excuses for eating more cupcakes), so I tried the recipe out with whole wheat cake flour, and it turned out great! And because I love surprises, I piped some strawberry jam into the center of them, then topped them with the airy buttercream frosting that I shared the secret to a couple months ago. Holy moly, is the combination fantastic!
A few tips to making the most out of the cupcakes:
Use jam, not preserves | If you’re piping, you’ll thank me later. You’re going to need a fairly narrow pastry tip when injecting the jam into the cupcakes as to not create a massive hole, so it’s important to steer away from preserves with large chunks of fruit in it. I made the mistake of choosing preserves the first time around on this recipe. The fruit got caught in the tip and created so much back pressure that the piping tip violently shot off the pastry bag, which made my kitchen’s wall looked like that REDRUM scene from The Shining.
Let the cupcakes cool completely before piping in jam & icing | Keep your cupcakes in tact by letting them chill out for awhile before piping in your jam. Same goes for the spreading on the buttercream frosting, which looks and tastes best when it’s not warm.
Use cake flour | I can’t stress this enough. Never used to do it, but once I started putting cake flour in my cakes (should have made sense in the first place, huh?), they were suddenly lighter in texture and color.
Opt for a neutral cupcake liner | Kick up the class factor by using a natural-hued cupcake liner. It’ll let the dessert itself do the talking rather than the flashy liner. It’s a simple change, but it makes a world of difference.
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