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Categories:
cooking spray flour starch baking powder salt sugar butter eggs milk bourbon vanilla Frosting sugar water egg whites cream of tartar salt unsweetened cocoa unsweetened cocoa
Viewed: 36 - Published at: 5 years agoIngredients
- Cupcakes:
- Cooking spray
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 2 ounces potato starch (about 1/3 cup)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 10 tablespoon butter, softened
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- Frosting:
- 1 cup sugar
- 1/4 cup water
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- Dash of salt
- 1/4 cup unsweetened cocoa
- Garnish: 1 tablespoon unsweetened cocoa
Method
- Preheat oven to 350°.
- To prepare cupcakes, lightly coat 24 muffin cups with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
- Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
- To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired.