A flowery buttercream above a mildly sweet poppyseed cake, goes best with tea.
For the cupcakes:
4 egg whites
4 egg yolks
2 3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter, at room temperature
2 cups sugar
1 tbsp vanilla extract
1 cup milk
1/4 cup poppyseeds
Oven at 350 degrees. Mini muffin tins lined or greased and floured. With a mixer beat the egg whites until stiff peaks form, set aside. Cream the butter and slowly add in the sugar. While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside. Once the butter mixture is light, add egg yolks one at a time, beating well between additions. Add vanilla extract to butter/sugar/egg mixture. Using a spoon or spatula, add the flour alternating with the milk, about three additions of each. Fold in the reserved egg whites. Fill mini muffin tins about 3/4 full. Bake. Mine took about 10-13 minutes if I only had one pan in the oven at a time. Test them often, mini cupcakes bake fast! Cool before removing from pan.
For the buttercream:
4 tsp meringue powder
4 tbsp warm water
3/4 cup sugar
1 1/2 cup unsalted butter, room temperature
1/3 cup milk
2-3 tbsp dried lavender
Heat the milk in a small saucepan, add lavender when it gets warm. Continue heating, stirring occasionally, until almost boiling, then turn it off and cover it. Just let it sit until cooled. Before adding to buttercream, lavender milk should be completely cooled or it will melt the buttercream and not mix properly.
Beat the meringue powder and water until soft peaks form, add sugar slowly and beat until glossy and stiff peaks. Add butter slowly, about 1-2 tbsp at a time. Make sure all the butter get incorporated before adding the next piece. Add the cooled lavender milk 1 tsp at a time until the buttercream has the flavor and texture you're looking for.
Assembly:
Pipe or spread frosting on however you'd like. I topped mine with a shiny candy. They are ready to eat! Be sure to make some tea!
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