White cupcakes with chocolate buttercream frosting, stuffed with custard
3 cups all-purose flour
2 teaspoons baking powder
3/4 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces - room temperature
2 3/4 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cup milk
3/4 cup egg whites (from about 6 large eggs) - room temperature
Chocolate buttercream icing:
1 3/4 cups plus 2 tablespoons granulated sugar
3/4 cup egg whites (about 6 large eggs)
3 1/2 sticks (14 oz) unsalted butter, cut into pieces - room temperature
5 oz of 60% chocolate, melted and cooled. Added at the end.
2 tablespoons butter
3/4 cups sugar
2 cups milk
1 teaspoon vanilla
1/4 cup cornstarch
1/2 teaspoon salt
2 egg yolks beaten
White chocolate shavings
- Preheat your oven to 350 degrees F.
- Sift the flour and baking powder together into a bowl and stir in salt.
- In a bowl for a stand mixer, fitted with a paddle, beat the butter for the cupcakes and 1 1/2 cups of the sugar at medium speed to combine. Increase speed to medium-high and beat until mixture is thick and pale - about 5 minutes. Beat in the vanilla and add the dry ingredients in 3 additions, alternating with milk in 2 additions. Transfer the batter into a large bowl.
- Place the egg whites in a clean mixing bowl for stand mixer, with whisk attachment, and whisk on medium until the whites begin to foam and stiffen. Increase the speed to medium-high and slowly add the remaining 1 1/4 cups of sugar. Beat on high until the meringue is thick with peaks. Fold a third of the whites into the batter, mix and add in the remaining whites. Be careful not to deflate the meringue too much.
- Scoop the mixture into the cupcake liners and bake for ten minutes on one side, rotating and adding another ten minutes for the other side. A wooden skewer should come out clean when pressed into the center.
- While the cupcakes are baking, you can prepare your buttercream icing! This can also be done beforehand and kept refrigerated. Using a double boiler, or metal bowl over a pot of hot water, whisk in the sugar and egg whites until the sugar has dissolved and mixture is hot to touch.
- Remove the bowl from the stove and immediately transfer to a stand mixer, with whisk attachment, and whip on a high speed until the whites are stiff and form peaks and the bowl is cool to touch (about 10 minutes). While the mixer is mixing, begin to melt your chocolate pieces in a double boiler. Allow to cool and keep on the side for the end.
- Switch to a paddle attachment and on a medium speed beat in the softened butter pieces, 2 or 3 at a time. Be certain that it’s completely incorporated before adding more. If the butter breaks, whisk faster to bring it back together, and then reduce speed before adding more butter.
- Check the consistency. If it’s too thin, beat for a few more minutes to thicken it. Turn the mixer to a low speed and add the melted chocolate.
- Shave down some white chocolate and place in a bowl on the side for garnishing the tops!
- To make the custard, melt the butter and add the sugar, cornstarch and salt. Slowly add the milk. Heat to boiling over heat. Add egg yolks and cook for two minutes, until thick. Add the vanilla and mix well.
- Using a paring knife, cut out the middles of each cooked cupcake and fill with custard, and pipe the buttercream frosting onto the tops of each cupcake. Top with white chocolate! Brilliant!