Monday, October 19, 2009

it's all about the frosting

There is just something about frosting that makes me happy.  And once you try this particular recipe you'll agree.  I love using this as a frosting or filling because it is light and creamy, and less sweet than the Classic Americana Icing.  It tastes like whipped cream.  I found this recipe in Sarah Magid's book Organic and Chic. This frosting can be adapted in so many ways; I start with Sarah's basic Vanilla Whipped Buttercream and then depending on my whim I add flavorings.  This version works beautifully as a filling with a dark-chocolate frosting or as pictured above, add raspberry purée to make a lovely sweet, yet slightly tart frosting to go with these yummy white chocolate cupcakes.



White Chocolate Cupcakes With Raspberry Frosting

10 Tbsp. soft unsalted butter
1/2 cup  superfine sugar
3 eggs, room temperature
6 oz. white chocolate, melted
3/4 cup all purpose flour
1 tsp. baking powder

Using an electric mixer, beat butter and sugar until light and fluffy, about 5 to 7 minutes.  Add eggs one at a time, beating well after each, then add white chocolate and stir to combine.  Sift flour and baking powder over cake batter and fold in until combined.  Line two 6-hole (1/3 cup-capacity) muffin tins with 8 paper cases, then divide mixture among cases and bake at 350° for 20 minutes or until cakes spring back when lightly pressed.  Cool on wire racks.

Raspberry Frosting
This is a slight adaptation to Sarah Magid's recipe for her Vanilla Whipped Buttercream.

2 sticks (1 cup)  unsalted butter, softened
1 cup superfine sugar
1 cup whole milk
1/4 cup sifted all-purpose flour
1 1/2 Tbsp. vanilla extract
1 cup raspberries, puréed and strained

Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer with the paddle attachment or with a hand mixer until soft.  Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.

In a small saucepan, warm the milk over medium heat for a minute or so, then while whisking constantly, sprinkle in the flour slowly so to avoid getting any lumps.  Continue to whisk and cook the mixture until it comes to a low boil.  Then reduce the heat to low and keep whisking a few more minutes, until the mixture starts to thicken.

Immediately remove pan from the heat, but keep stirring. Place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool to room temperature.  If you overheat the mixture and get small lumps try passing it through a fine-mesh sieve.

With the mixer on low speed, slowly pour the cooled milk mixture into the butter-sugar mixture. Increase the speed to medium to combine thoroughly about 2 minutes.  Then lower the speed and add the vanilla and  raspberry purée and blend until completely combined another 2 to 3 minutes.

Spread frosting over cupcakes using an offset spatula and serve.  Cupcakes will keep in an airtight container for up to 3 days.

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