Framboise Cupcakes with French Vanilla Buttercream
Framboise Cupcakes with French Vanilla Buttercream requires around 45 minutes from start to finish. This side dish has 312 calories, 3g of protein, and 21g of fat per serving. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 14. 295 people have tried and liked this recipe. If you have vanillan extract, butter, water, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Fifteen Spatulas. With a spoonacular score of 13%, this dish is not so awesome. Chocolate Cupcakes With Vanilla French Buttercream, Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting, and Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting are very similar to this recipe.
Servings: 14
Ingredients:
2.25 tsp baking powder
1 stick unsalted butter between 65 75 degrees F
2 sticks butter, cut into cubes
7 oz cake flour, sifted (if you don't have a scale, sift your flour into 2 cups, and level it off)
3 extra large egg whites, at room temperature
3 egg yolks
3 tbsp framboise liqueur
7 tbsp milk (skim)
1/2 tsp salt
1 cup sugar
1.5 tsp vanilla extract
2 tbsp water
Equipment:
stand mixer
whisk
bowl
oven
muffin tray
blender
toothpicks
mixing bowl
kitchen thermometer
wire rack
sauce pan
frying pan
Cooking instruction summary:
To make the cupcakes: Place an oven rack in the lower third of the oven and preheat to 350 degrees F.In a small bowl, whisk the egg whites, framboise, and the vanilla until combined.In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low for 30 seconds. Add the butter and the milk and mix on low until the dry ingredients are moistened. Increase the speed to medium and beat for 90 seconds, until nice and smooth. Scrape down the bowl, and make sure to scrape down below where sticky batter may settle.With the mixer on medium-low speed, slowly add half the egg framboise mixture, then increase the speed to medium and beat for 30 seconds. Scrape down the sides and bottom wells of the bowl. Repeat with the other half of the egg mixture. Scrape the bowl again to make sure all the batter is homogenous. Fill a cupcake pan with paper liners, and fill them up 2/3 to 3/4 full. Bake for 20-22 minutes, until a toothpick inserted into the center comes out cleanly. Let the cupcakes cool in the pan set on a wire rack for 10 minutes, then remove the cupcakes and let them cool on the rack completely.For the buttercream: In a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed for 8 minutes until they are very pale. In the meantime, combine the sugar and water in a heavy bottomed saucepan over medium heat, and let the sugar syrup simmer toward the soft ball stage (238 degrees on an instant read thermometer). When both the egg yolks and the sugar syrup are ready, pour the sugar syrup into the mixing bowl (the mixer should still be on high speed), aiming as best as you can to pour between the wire whisk and the side of the bowl. Now, touch the bottom of the bowl. Very hot, right? Beat the egg yolk sugar mixture until the bowl feels neither hot nor cold (about 5 minutes).Turn the mixer down to medium and add the vanilla extract. Add the butter, a couple cubes at a time to the bowl, over the course of 10 minutes. Wait until each installment of butter is absorbed until you add the next batch. Pipe or spread your buttercream on your cupcakes, and enjoy!
Step by step:
To make the cupcakes
1. Place an oven rack in the lower third of the oven and preheat to 350 degrees F.In a small bowl, whisk the egg whites, framboise, and the vanilla until combined.In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low for 30 seconds.
2. Add the butter and the milk and mix on low until the dry ingredients are moistened. Increase the speed to medium and beat for 90 seconds, until nice and smooth. Scrape down the bowl, and make sure to scrape down below where sticky batter may settle.With the mixer on medium-low speed, slowly add half the egg framboise mixture, then increase the speed to medium and beat for 30 seconds. Scrape down the sides and bottom wells of the bowl. Repeat with the other half of the egg mixture. Scrape the bowl again to make sure all the batter is homogenous. Fill a cupcake pan with paper liners, and fill them up 2/3 to 3/4 full.
3. Bake for 20-22 minutes, until a toothpick inserted into the center comes out cleanly.
4. Let the cupcakes cool in the pan set on a wire rack for 10 minutes, then remove the cupcakes and let them cool on the rack completely.For the buttercream: In a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed for 8 minutes until they are very pale. In the meantime, combine the sugar and water in a heavy bottomed saucepan over medium heat, and let the sugar syrup simmer toward the soft ball stage (238 degrees on an instant read thermometer). When both the egg yolks and the sugar syrup are ready, pour the sugar syrup into the mixing bowl (the mixer should still be on high speed), aiming as best as you can to pour between the wire whisk and the side of the bowl. Now, touch the bottom of the bowl. Very hot, right? Beat the egg yolk sugar mixture until the bowl feels neither hot nor cold (about 5 minutes).Turn the mixer down to medium and add the vanilla extract.
5. Add the butter, a couple cubes at a time to the bowl, over the course of 10 minutes. Wait until each installment of butter is absorbed until you add the next batch. Pipe or spread your buttercream on your cupcakes, and enjoy!
Nutrition Information:
covered percent of daily need
