Bakery-Style Vanilla Cupcakes

Bakery Style Vanilla Cupcakes via Sweetapolita

Happy National Vanilla Cupcake Day! I’m sorry that I’m sending you these wishes at the end of the day, but I couldn’t go without celebrating this holiday with you, but as usual, this is a late-night write. With such a holiday to celebrate, how could I possibly wake up and not bake a batch of classic pink vanilla bakery-style cupcakes? I couldn’t, so I did.

Bakery Style Vanilla Cupcakes via Sweetapolita

So we’ve got company today–a close friend (you may remember I chatted awhile back about how it was because of him my husband and I met) visiting from Grand Cayman, and I thought it would be a great time to celebrate National Vanilla Cupcake Day. I realized that as much as I make vanilla cake with vanilla frosting (of all kinds), that I don’t often make a classic bakery-style vanilla cupcake with sweet frosting and sprinkles. I know, it’s really inexcusable, considering. So this morning I woke up and made a batch of the Magnolia Bakery vanilla cupcakes. If you’re not familiar with the Magnolia Bakery, it’s a charming bakery in New York City that has been celebrated for its from-scratch baked goods, most notably the pink vanilla cupakes and the like. I first learned of the bakery while watching Sex in the City, but I’m sad to report that I’ve never actually set foot inside the bakery or tried any of their treats.

Bakery Style Vanilla Cupcakes via Sweetapolita

Bakery Style Vanilla Cupcakes via Sweetapolita

As you may believe, I love cupcakes, and I have made many, but I hadn’t ever baked or tried their version, so today seemed like a good time to give that a whirl. The cupcake portion of their recipe is a very classic butter cake technique and you won’t find anything too unexpected in the ingredient list, but the result is pleasingly vanilla and perfectly classic. After much blog discussion about vanilla cake, following the Fluffy White Vanilla Cake post (a post about my epic journey to discover a pure white, fluffy, cake-mix-like scratch cake), I have received dozens of emails asking me if that batter would be suitable for the ultimate cupcake. Truthfully, I find that batter amazing and ideal for fluffy cake layers, but with only egg whites, I find it doesn’t make the ideal cupcakes. That’s just for my taste, though, but I love a sweet, sturdy and “eggy” cupcake (sorry if that sounds odd, but it’s the only way I can describe that taste). This recipe calls for, among other things, 4 whole eggs, a generous amount of white sugar and a combination of self-rising and all-purpose (plain) flour, which to me is a great combination for the classic cupcake.

Bakery Style Vanilla Cupcakes via Sweetapolita

If you read my previous post about my Ruffles & Roses tea party, you may remember the Fairy Cakes. For those I used another vanilla cupcake recipe from another popular New York City bakery, Billy’s Bakery, that has a very similar ingredient list, but uses a combination of cake flour and self-rising flour. That recipe, however, uses the reverse creaming method, just as my Fluffy Vanilla Cake does, and the result is very similar to the Magnolia Bakery version. To me, they are both wonderful and consistent options for the perfect vanilla cupcake and I think the biggest difference is the “cake flour” taste–some love it, and some prefer a less distinct flavour that all-purpose flour seems to lend.

Bakery Style Vanilla Cupcakes via Sweetapolita

For the frosting, I opted to sort of combine my favourite whipped vanilla frosting with the sugary-sweet Magnolia buttercream, by increasing the icing sugar, but keeping it a bit less than what they call for. I have to admit that making these pink sprinkled vanilla cupcakes, made me happier than even I could have guessed.

If you’d like to keep up with the seemingly endless ‘National Dessert Days,” just for fun, my friends over at Best Friends for Frosting have a fabulous post including the Complete Directory List of National Dessert Days, and, trust me, I refer to it often!

Speaking of pink sprinkles, I’m not sure my life will be complete if I don’t soon order this. Why do sprinkles make us so silly happy?

Ah, yes, sprinkles. I have too much to say about them. No, really, I do, but, oh friends, it’s the middle of the night here in my world, and I think I must go to sleep! I don’t say that often, but tonight, I must. I will be back very soon to talk about all sorts of life-altering topics: flour, buttercream, frosting cakes, chocolate, pink . . . zzzz.

Off I go to dream about cakes and rainbows. Or more sleep.

Bakery-Style Vanilla Cupcakes

Yield: 24 standard cupcakes, or two 9-inch round cakes

Ingredients

    For the cupcakes:
  • 1-1/2 cups (190 g) self-rising flour
  • 1-1/4 cups (160 g) all-purpose flour
  • 1 cup (2 sticks)(227 g) unsalted butter, softened
  • 2 cups (400 g) white sugar
  • 4 large eggs, at room temperature
  • 1 cup (237 ml) milk
  • 1 teaspoon (5 ml) pure vanilla
  • For the frosting:
  • 3 sticks (345 g) unsalted butter, softened and cut into cubes
  • 5 cups (625 g) confectioners’ sugar (icing, powdered)
  • 2 tablespoons (30 ml) milk
  • 2 teaspoons (10 mL) pure vanilla extract
  • pinch of salt

Instructions

    For the cupcakes:
  1. Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
  2. In a small bowl, combine the flours and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  7. For the frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
  10. Add touch of gel food colour, if desired and mix until blended.
  11. Best used right away.

Notes

[cupcake recipe adapted from Magnolia Bakery]

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Sweetapolita’s Notes:

1. To keep frosting smooth and creamy (and not filled with air-bubbles), work it often in the bowl with a rubber spatula, in a pressing & smearing movement to remove air bubbles.

2. To decorate these cupcakes, I used a few drops of Americolor Electric Pink Soft Gel Paste to achieve the “bakery-pink” colour. I then piped a generous swirl of frosting onto each cupcake using a plain round decorating tip inserted in a piping bag, followed by pressing the bottom flat side of a small offset spatula into the centre of the frosting swirl, working in a gentle circular motion, to create an indent and swirl onto the cupcake.

3. I try to avoid keeping cupcakes in an airtight container, as that seems to cause some of the liners to separate from the cupcakes. Cake boxes with the flaps closed seems to work well.

Good luck & enjoy!

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A Little Wee Birthday Cake for a Little Wee Cakelet

Wee Birthday Cakes via Sweetapolita

Happy Wednesday! Well, our littlest cakelet, Neve (aka Lovie) turned 2 last week, and it seems like there’s been cake for days (or months, I suppose). Sure, two years really isn’t that long ago, but I do remember every minute of that day so vividly, as I do with the day our little 4-year-old, Reese, was born. I will say that the day Neve was born, September 7th, 2009, was a breeze compared to my first experience giving birth. But, I’ll most definitely spare you those details! When I realized her second birthday was soon coming, I really wasn’t sure how to approach the cake, or, well, cakes.

See, last year, before I had a blog or made wedding cakes for a living, I spent weeks planning my first dessert table for the big party we threw for her at our house (that was one of my very first blog posts!). Yes, it looks a bit more like a fancy-ish dessert table than a little 1-year-old birthday party, but it just sort of happened that way! I suppose I had a lot of time and boundless creative energy to expend, and it was lovely and worth it, but this year, after a year filled with layer cakes and pink icing, I simply wasn’t sure what to do for her. It turns out when you make cakes every week for a year, it kind of changes your perspective a bit. I knew I wanted to keep it a little more simple and not crazy fancy and fondant-full, so, rather than going grand, I went teeny tiny. Yep, teeny tiny, simple, and sweet. Little wee, in fact.

Sweetapolita

But, before making the Little Wee Birthday Cake here at home, we ended up traveling around on the weekends surrounding her birthday, rather than hosting a big party at our house. We spent Labour Day weekend at the cottage (remember the Krispy Kreme Bread Pudding with Espresso Whipped Cream?), so I brought some layer cakes for our group (Dark Chocolate Layer Cake with Strawberry Buttercream and Chocolate Ganache, kind of like this one, as well as a larger Fluffy Vanilla Cake with Pink Whipped Vanilla Frosting), and then brought a smaller version for the 3 kids (our two, plus cousin Lucas). It was a very relaxed and perfectly cottage-lovely time.

Sweetapolita

Then last weekend we spent Sunday having a cozy lunch on the farm (as we did for Reese’s last birthday where we did the Rainbow Doodle Cake) in Prince Edward County, as it was Neve and her Grandpa’s birthday, so I made her a classic chocolate layer cake with pink frosting and sprinkles as well as a Gingersnap Cheesecake for Grandpa (recipe to follow — oh yum!). I have to say I really loved being the traveling birthday party this year; what a refreshing change. I do kind of miss the party planning aspect of it all, so next year I think we’ll go for it again.

And, finally, she had the little wee pink vanilla cake at home. 4-inch, 2 layer Fluffy Vanilla Cake with Pink Whipped Vanilla Frosting. I also made a 5-inch round cake-for-two and dyed it turquoise. I’m loving the small scale cakes, and I think it would be really fun to make the Little Wee Cakes for each kid at a birthday party and then maybe pop an even more wee second tier onto the birthday girl’s cake, for a Two-Tier Little Wee Cake.

Because I’m a mom, because I’ve been reflecting on the past two years with Neve, and because I love photos, excuse me while I indulge in some serious mommy-bragging. I just really wanted to share a (large) handful of some of my favourite photos of our little birthday girl over the past two years:

Sweetapolita

Ruffles & Roses Tea Party via Sweetapolita

Sweetapolita

Sweetapolita

Happy Birthday to our little Lovie!

I’ll be back very soon with a Fluffy Vanilla Cake Part II post, for those of you who have had questions about making that cake. I will go into more detail and hopefully even include a few process shots to help troubleshoot any issues you may have encountered. It’s really the lightest, fluffiest, and most delicious vanilla cake I’ve ever made or eaten, and I make it often. Oh, I love it so!

If you’d like to make your own Litte Wee Birthday Cakes, here’s what I did to achieve the classic design I’ve used:

Litte Wee Swag Birthday Cakes

Fluffy Vanilla Cake recipe x 1. For me the yield was two 4-inch round layers and three 5-inch layers, but you can play around with any small cake pans you may have (I have altered this recipe slightly to avoid the chance of too much liquid being added to the batter.). I’ll be blogging more about this after this post, but in the meanwhile, you can see those changes on the original Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting post.

I used the same frosting, but omitted the vanilla bean and added an extra teaspoon of vanilla extract, along with some AmeriColor Deep Pink for the litttle cake and Turquoise for the 5″ cake.

*Tip: For an even icing swag, trace a circle onto parchment paper, using the cake pan you used for the cake. Cut out the circle, and fold in half, then again, and then once more. You should have a 8 even pie-shaped wedges in your circle. Place the parchment circle gently on  top of your frosted cake. Use a toothpick or pin to create a small holes in your cake where the edge of the folds are. These holes will mark where your swags will meet.

Using a piping bag fitted with a plain round piping tip (I used #3) and filled with buttercream, pipe your icing swags using your guides.

Pipe a few dots below each join, if desired.

Using an open star tip (I used Wilton #22), finish each join with a small rosette, by piping in one full circular motion, starting in the middle, working outward.

If you’d like to see what cake-baking tools I use on a daily basis, I’ve recently created a list of my favourite baking supplies that I love. You can check that out here.

Good luck & enjoy!



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Licorice Delight: Vanilla Almond & Anise Cupcakes

Anisette Cupcakes via Sweetapolita

My kitchen can be a wondrous place at times. What comes into it as a delightful cookie, milkshake, or other treat recipe, often leaves as a frilly cake or cupcake–it’s a magical occurrence that I simply can’t explain. I suppose that’s not a tragic thing, but it is quite mysterious. That is, in fact, how these Licorice Delight cupcakes came to be. See, Nanny (also known as Grant’s mom and Mary Lou) is Italian, and she has been making the most delicious Italian Anise Cookies (or, as they are called to us, “Anisettes”) since long before I came along. She makes them on holidays, and, since everyone loves them so, many other times throughout the year. Her mother (also known as Nanny) made them for what I imagine was most of her life, and who knows, perhaps even her mother and grandmother made them back in Italy. The cookies are a melt-in-your-mouth buttery cookie with a subtle-but-distinct anise flavour (think similar to natural licorice), and are either topped with a sweet confectioners’ glaze and topped with colourful sprinkles (what I’ve discovered to be a more traditional method), or, as Nanny makes them, and her mother made them, topped with a generous spreading of vanilla buttercream frosting and sprinkles.

Grant, my 50% Italian, non-dessert man decided long before we met that Anisette cookies are the one and only treat that he will compromise his otherwise freakish healthy diet for, by eating an entire tin of them at one sitting. This is true, and it’s quite fascinating for the rest of us to witness. Did I mention that he cannot stand licorice? Black jelly beans? Never. So anise and licorice are technically two different plants altogether, but the flavours are so similar. That’s the wonderful thing about anise–it has such a delicious natural flavour that non-licorice lovers seem to love it (and, actually, when I tell Grant that anise is what is often added to black jelly beans to bring out the licorice flavour, he actually tells me I must be mistaken because he would never eat such a thing) and licorice lovers seem to pick up on the flavour immediately and, of course, celebrate its delightfulness.

Anisette Cupcakes via Sweetapolita

 Since I also adore Nanny’s cookies, I had every intention of blogging and sharing them with you, and I likely still will, but for the longest time now I’ve been wanting to turn them into cupcakes. With such simple and cupcake-friendly flavours, I just knew they would taste so good that way. So, this past week while Reese was at school, Neve and I made a batch and, as I suspected, they are delicious and simple, but unique. Sort of a family tradition reinvented. For the cupcakes themselves, I started with a vanilla cupcake recipe that I love and have used (such as here) many times, as I love the light and fluffy texture, but I added some almond extract, as almond and anise pair really well. Now, I’ve reversed Nanny’s Anisette Cookie method by tying the anise into the icing rather than the cupcake, but I felt compelled to do it that way. You can definitely put anise in both the cupcake and the frosting, but to keep it subtle, I opted for anise frosting only. I couldn’t resist using my recent favourite recipe for whipped vanilla frosting, so I made that with a good hit of vanilla and natural anise extract, which is heaven. Whipped vanilla licorice-ish-but-not anise heaven.

Sweetapolita

Even ask Neve–I bet she’d agree.

Sweetapolita

Sometimes it’s the sweetest little things that bring the most joy, and that’s really what it’s all about. Baking with my kids and keeping it light and fun often makes for the yummiest and most memorable treats. Nothing fancy, just homespun and super delicious.

Anisette Cupcakes via Sweetapolita

I wanted to embrace the licorice-ness, and so I used some white DeRuijter Anise sprinkles on some of them and mini licorice all-sorts. Since anise isn’t officially licorice, but just an incredible authentic flavour of its own, you certainly don’t need to emphasize the candy aspect. You could go with a simple frosting swirl and even a few white sprinkles. Adding a vanilla bean to the frosting would also be a beautiful and classic take on it. Really, just the combination of almond, vanilla, and anise is a winner and would work in so many ways. Did someone say Licorice Delight Cake? Good thinking.

These cupcakes are so fluffy and moist vanilla, that I, literally, could not stop eating them when I was frosting them. Believe it or not, that doesn’t happen as much as you would expect. I can often run on autopilot and just do what I need to do without eating every baked good in sight, but these were really incredible.

Anisette Cupcakes via Sweetapolita

Now, typically friends don’t let friends photograph hot espresso and cupcakes while using a MacGyver’d foam core board rested against any random object to reflect light, but that’s how I roll, seemingly. 

Anisette Cupcakes via Sweetapolita

That’s okay, because around here we always know when it’s time to take a cupcake break.

 

Licorice Delight: Vanilla Almond & Anise Cupcakes

Yield: 30 standard cupcakes (you can halve this recipe)

Moist & fluffy vanilla-almond cupcakes topped with whipped anise frosting and mini licorice allsorts.

Ingredients

    For the Cupcakes:
  • 1-3/4 cups (175 g) cake flour (aka cake & pastry flour)
  • 1-1/4 cups (157 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 tablespoon (15 ml) baking powder
  • 3/4 teaspoon (5 g) salt
  • 1 cup (2 sticks)(227 g) unsalted butter cut into 1-inch cubes, room temperature
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) whole milk, at room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) pure almond extract
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3 cups (475 g) confectioners' sugar, sifted
  • 2-1/2 tablespoons (37.5 ml) milk
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • 3/4 teaspoon (3.75 ml), or to taste, pure anise extract
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 325°F. Line standard cupcake pans with your favourite paper cupcake liners. (I love black & white liners for the Anise Cupcakes!)
  2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder and salt) and mix on low until blended. On medium-low, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter.
  3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.
  4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over-beat).
  5. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.
  6. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.
  7. For the Frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  10. You can include one seeded and scraped vanilla bean and 1 teaspoon (5 ml) of pure vanilla extract for a deeper vanilla flavour (and the glorious vanilla bean specks).
  11. Once cupcakes are completely cool, spread frosting over each one using a small offset spatula or you can pipe frosting using a piping bag and your desired pastry tip. I used Ateco #887. Top with sprinkles, black jelly beans, Goodies, or, as I used, Mini Licorice Allsorts.
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[Cupcake batter recipe adapted from Billy's Bakery Vanilla, Vanilla Cupcakes via Martha Stewart]

Sweetapolita’s Notes:

Good luck & enjoy!



Related posts:

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

Fluffy Vanilla Cake via Sweetapolita

8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. As a matter of fact, I think I need a hug. I must confess: I baked and frosted a delightful vanilla cake last Tuesday with every intention on blogging about it that night. I think I even promised a few people it was coming, when they asked if I had the ultimate vanilla cake recipe. But then something happened. Something sort of frustrating, really. And then it happened again. And again. And again. And, while I’m being honest–again! Oh, and one more time after that. All with different vanilla cake recipes every day over the course of the past week.

After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. See, for as long as I can remember, I’ve been searching for the lightest, fluffiest, and yummiest white scratch cake I can find. True, I have shared several vanilla cakes with you so far over the months, and I stand behind those cakes completely–they are all classic recipes that yield moist and flavourful vanilla cakes.

The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). You know I love to bake, and, if you’ve been visiting me here, you likely know that I bake everything I can from scratch. The truth is, though, that boxed white cake tastes so good! The bad news, is that they are filled with whiteners and chemicals that make them super white, super light, and super moist. The same thing goes for the canned frostings, but man, do they taste good. So creamy and rich, but not too thick. The good (or even great) news is that, this morning I baked one last vanilla cake. Alas, it was the best of all, and officially my new go-to vanilla cake recipe when I want something fluffy and moist. It definitely still has the homemade taste, and will never be as pure white or airy as a boxed cake, but for my taste, it’s pretty delicious. And . . . the frosting. Oh, the frosting!

Fluffy Frosting via Sweetapolita

Here’s what’s kind of interesting about both the frosting and the cake recipes, even though they aren’t adapted from the same source: What makes them particularly amazing is in the method, even though the ingredients and ratios are all very standard. The cake recipe has all of the typical ingredients in a vanilla cake: cake flour, butter, milk, egg whites, baking powder, salt, and vanilla. The difference, though, is rather than creaming the butter and sugar together and alternating the wet and dry ingredients, the dry ingredients are combined, followed by the addition of the butter and partial milk for a few moments, and finally the gradual addition of the remaining milk/vanilla/egg white mixture in 3 even batches. This method is known as the two-stage method of cake mixing. It’s considered a “high-ratio cake” due to the high ratio of sugar to flour. This type of cake also has more liquid than traditional creamed-method cake recipes, making the batter more more liquidy.

This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible, and it really does yield an incredibly fluffy cake. This was the first official baking book I bought after it was recommended to me by the pastry chef teaching the first baking course I took. If you like to bake, and something tells me you do, this is an absolute must. It is a huge book, filled with every cake recipe you can imagine, along with helpful background, method, and tricks. Now, I did make Rose’s White Velvet Butter Cake from that book, and it was incredible, but I then discovered a version on Baking Bites that had more egg whites and less flour, so I was curious to give that a try. In the end, I loved it the best! I adapted it only slightly by increasing the vanilla and omitting the almond extract the recipe called for. Just be careful to not overbake, or it will dry the cake out. I’m convinced that even fabulous vanilla cake recipes get a bad review for being dry because, in reality, they are over-baked. I should also mention that a recipe such as this one, that features the wonderful flavour of real vanilla, is most delicious when you use a pure vanilla extract.

The frosting I adapted from a Donna Hay recipe, and let me tell you how incredible it is. You’ve probably caught on that I do love the wonderful and not-so-sweet Swiss Meringue Buttercream, but sometimes the world (and my husband)  just needs a creamy, sweet vanilla frosting and fluffy vanilla cake. It’s also great for kids’ cakes, and for days when you want to just whip up a quick frosting/filling. Again, the ingredients are those of a very standard frosting: butter, icing sugar, milk, and vanilla (I used vanilla bean too). But . . . it’s a whipping frenzy! It’s fabulous. The first step is the whipping of the butter, and right then and there I was in love. When butter is whipped for several minutes (in this case, 8), it becomes very pale and fluffy, which is a gorgeous base for a frosting. Once the remaining ingredients are whipped up for another 6 minutes, it turns into the most incredibly light and creamy frosting I have ever seen or tasted. For some inexplicable reason, it tastes exactly like homemade vanilla ice cream so, in other words, sweet heaven.

If you have a vanilla cake recipe that you feel is the lightest and fluffiest cake out there, I’d love for you to share a link in the comments section. I’m kind of vanilla-cake-obssessed right now, and although it’s freaking me out a little, I can’t let it go quite yet . . .

Before I go, I wanted to talk a little bit about transporting your baked masterpieces. I’ve had several people ask me what is the best way to get cakes and cupcakes from A to B, and so I thought it may be helpful to share what I do. As with anything, everyone has their preferences, so this is just what I do. There may be even better ways out there, but this seems to work for me:

Transporting Cakes

1. When I know I have to bring a cake somewhere, I always build the cake on a thin silver cake board (3/16″ thin boards, not the 1/4″ cake drums) the same diameter as my cake, such as PME Sugarcraft Round Cake Board – 8″. I find that the cardboard rounds, tend to get soggy and greasy, so I stick to the silver boards. When your cake is on a board, you can move it all around to and from the refrigerator during the frosting process, as well as on and off a cake pedestal or plate once you get to your destination. These are also the boards that cake tiers are built on when doing a multi-tiered cake, so that the tiers can be stacked. You can also buy these at your local baker’s supply shop, or online.

2. If my cake is only 1 tier and standard height, I will take it with me in a bakery-style cake box that I buy from my local cake supply. They are relatively inexpensive and come in many sizes and even fun bakery colours, such as pink and turquoise. Kind of fun when bringing a cake to a dinner party and small events.

2. If my cake doesn’t fit in a cake box (which is often the case with my frequent sky-high cakes), I use my Wilton Cake Caddy, which is great because then once I get to the cottage, or other destination, the cake stays fresh over the course of the weekend, since the caddy is airtight. To ensure the cake doesn’t move around in the caddy, I always use a small square of rubber grip between the bottom of the cake board and the caddy base. I couldn’t survive without these bits of rubber mesh, and I use them for everything cake-related. These are the rubber grip mats you buy for under your rugs. I buy them at our HomeSense for a good price, and then cut squares and bits as I need it. I find about 4″ squares work well for under pretty much any standard cake board.

3. To get my cakes from the cake plate to the box or caddy (or from any plate, turntable, etc.), I always use this handy tool: Wilton Cake and Cookie Lifter. Please don’t make me imagine a world without it.

4. Once my cake is safely in the box or caddy, I then clear a flat space on the car floor or trunk, with a big square of the same rubber mesh between the floor and box/caddy. If you give it a little test move with your hands, you’ll feel that it’s pretty solid. Incidentally, this is the same way I transport wedding cakes on the cake drum (thick board) – in the back of my truck on the rubber mat with a layer of the rubber mesh on top, then the cake. It’s amazing how secure this method really is. Someday, when we know each other even better, and you care to hear about some of the crazy stories I have up my sleeve, I’ll tell you all about our 6-tiered wedding cake that didn’t quite make it to our wedding in one piece. Ouch! But, yes, believe it or not, even I know that a cake is just a cake, and we lived to tell the story!

That being said, it would be ideal to get your cake, whether it’s big or small, fancy or homespun, to its destination in one piece…

Transporting Cupcakes

1. If I’m transporting more than 3 dozen, I will use designated cupcake bakery boxes and always with the insert (such as Goldas Kitchen Cupcake Insert – Standard – Holds 12 – 10 pack) and place them in the trunk in the same manner I do the cakes — with the rubber mesh under the boxes. I will tie 3 stacked cupcake boxes together using baker’s twine or string and transport them that way.

2. If I’m transporting 3 dozen or less, I use my cupcake courier Cupcake Courier 36-Cupcake Plastic Storage Container, Petal Pink, which again is great because when I get to my destination, it keeps them fresh for us while we snack on them over the course of a few days.

A Final Note About Transporting Cakes & Cupcakes: In the warmer weather, I always run the air conditioning in our vehicle as cool as we (my husband) can tolerate. If I’m transporting a smaller cake that needs refrigeration (such as a whip cream covered cake, or other delicate frosting), I usually place it on the front passenger’s side floor and have the a/c blow straight on it. If the sun is shining onto the floor, I will cover the box/caddy with a black garbage bag.

I hope this helps!

05/08/13 EDIT — I have updated this recipe for an even *better* version of the same cake, and to ensure more consistent results among readers/bakers.

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

Yield: One 2-layer, 8-inch round cake

Ingredients

    For the Fluffy Vanilla Cake:
  • 5 large egg whites (150 g), at room temperature
  • 1 whole egg
  • 1 cup whole milk (237 ml), at room temperature
  • 2-1/4 teaspoons (12 ml) pure vanilla extract
  • 3 cups (345 g) cake flour, sifted
  • 2 cups (400 g) sugar
  • 1 tablespoon + 1 teaspoon (17 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 12 tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces
  • For the Whipped Vanilla Bean Frosting:
  • 3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
  • 3 cups sifted (475 g) confectioners' sugar (icing, powdered)
  • 3 tablespoons (45 ml) milk
  • 1 vanilla bean, scraped
  • 1 teaspoon (5 mL) pure vanilla extract
  • pinch of salt

Instructions

    For the Fluffy Vanilla Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  5. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
  6. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  7. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
  8. For the Whipped Vanilla Bean Frosting:
  9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
  10. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
  11. Best used right away.
  12. You can eliminate the vanilla bean and use a total of 1-1/2 teaspoons of pure vanilla extract.
  13. Assembly:
  14. Place bottom cake layer on cake plate or 8" round thin cake board and spread 1 cup of frosting on top with a small offset spatula.
  15. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
  16. Remove from refrigerator and apply a final "coat" of frosting.
  17. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

Notes

[cake layer recipe adapted from Rose Levy Beranbaum]

[frosting recipe adapted from Donna Hay]

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Good luck & enjoy! Now, excuse me while I go make something chocolate . . .


Related posts:

Inside-Out Neapolitan Cupcakes & More About Swiss Meringue Buttercream

Inside-Out Neapolitan Cupcakes

Happy Thursday! You know what’s funny? That very greeting always makes me laugh at myself, but yet I can’t help but write it — “Happy Thursday!” It’s so enthusiastic and peppy, yet, truthfully, when I’m composing these posts, 99% of the time it’s late at night, once the girls are asleep, and I’m often exhausted and feeling not even a wee bit exclamation mark-ish. Somehow, though, my inner enthusiast manages to get that out and keep it there. And not once, but twice: I had actually deleted it a few seconds after writing it, but then there it is again! Oh, and yet another. It’s a condition, I’m certain.

Before I get started with tonight’s post, I’m excited to announce the winner of this gorgeous print of the original painting “Violetta and the Tiny Tea Set” by Vanessa Valencia, (the incredible talent behind A Fanciful Twist) . This prize is courtesy of Vanessa, as a sweet gesture to one of my readers who visited and commented on my last post, “Ruffles & Roses: A Mad(ish) Tea Party.”  I was the lucky honorary guest this year to Vanessa’s popular virtual Mad Tea Party, and I had so much fun stepping even one pink-painted toe into her magical world. She is so unbelievably talented, and I adore her. So, the winner is…

#25 Bourbonnatrix: “Oh Rosie, what a pretty tea party! Love LOVE your cakes and sweets. Absolutely beautiful, and the rain, on some pics made it that much more special :) Great post!”

Congratulations, Bourbonnatrix (and thank you for the sweet words)!

So, tonight I want to chat about this fun cupcake version of my Inside-Out Neapolitan Cakes (truly, one of my favourites), and I also want to talk more about Swiss Meringue Buttercream. Would you believe that I get more emails with Swiss Meringue Buttercream related questions than anything else? Many readers write to tell me how it’s changed their lives, and they adore it with all of their being, and others write perplexed and filled with questions about troubleshooting, or just general concerns, etc. I thought it may be helpful to shed more light on the topic of the beloved Swiss Meringue Buttercream tonight, based on your questions and experiences.

I’ll quickly talk about these yummy cupcakes, which are, incidentally, filled with 3 flavours of Swiss Meringue Buttercream. A few months back I decided to turn a few of my favourite cake recipes/combinations into cupcakes, and it was a lot of fun and kind of a refreshing change from lofty layer cakes. After posting about the Campfire Delight Cupcakes, followed by the Dark Chocolate & Raspberry Buttercream Cupcakes, this was my third cake-into-cupcake experience, and they were as flavourful and moist as the mama version, but definitely a simpler alternative for those who don’t feel like embarking upon the layer cake process. If you do make the layer cake (and I do urge you to; it’s a crowd pleaser!), the cupcakes are a great addition to it — you can bake a quick batch of the cupcakes and then use your remaining Swiss Meringue Buttercream trio and fill the cupcakes. Who wouldn’t love their own little layered Neapolitan cupcake?

Inside-Out Neapolitan Cake via Sweetapolita

So here is the original Inside-Out Neapolitan Cake: 3 layers of a southern take on Devil’s Food Cake, including some rich and decadent ingredients such as mayonnaise, butter, and, of course, my favourite cocoa powder, (Cacao Barry Cocoa Powder – Extra Dark), which makes every chocolate cake rich and incredibly chocolaty, in my opinion, and filled with a layer of each Chocolate, Vanilla, and Strawberry Swiss Meringue Buttercream. I particularly love the contrast of the cloud-like buttercream and the rich chocolate cake, and when the Neapolitan flavour combination comes from the filling and not the cake itself, it adds an interesting (and delicious) dynamic to Neapolitan cake.

Inside-Out Neapolitan Cupcakes

For the layered cupcake effect, I simply baked the cupcakes as muffins (in greased and floured muffin tins with no cupcake liners), and then, once cooled, sliced each one into 3, then piped each flavour of Swiss Meringue Buttercream between and on top, then added some chocolate sprinkles. I was happy with the cake-to-buttercream ratio in the end, after worrying it would be too much buttercream. The Swiss Meringue Buttercream is not overpowering, so is the perfect pairing to these cupcakes, and the dark, rich, southern Devil’s Food Cake can definitely hold its own surrounded by all three flavours. If you’d like to try these, I’ve included the recipe below. In the meanwhile, I want to chat more about making, using, eating, and storing Swiss Meringue Buttercream.

Swiss Meringue Buttercream, or SMB, or SMBC as most call it can be an intimidating endeavour, but, honestly, once you get the hang of it, you may never look back. Let’s just get it all out in the open right  now. Truly, let’s just stay up all night talking it through until we’ve run the gamut of emotions and can, finally, share a group hug and skip off into the horizon, armed with our whisks and unwavering confidence to make it, use it, and decorate with it. Since this post comes as an answer to your emails and questions following my previous post, Swiss Meringue Buttercream Demystifyed, I’ll put it in point form and  Q&A format, and hopefully I cover it all. So, let us talk Swiss Meringue Buttercream (SMB):

*If you would simply like to read the cupcake and buttercream recipe, they are at the bottom of this post.

A few quick facts about my deep and meaningful relationship with Swiss Meringue Buttercream:

1. No, I didn’t invent SMB, but I love its not-too-sweet taste and satiny texture, and I use it for all of my wedding cakes, gourmet cakes, and even many casual cakes and cupcakes. I’m not an SMB expert, but I make it often, love it, and was taught how to make it by professionals at Bonnie Gordon Confectionary College in Toronto.

2. The first time I tried SMB, I was used to sugary confectioners’ sugar-based , and I didn’t like the taste of SMB at all; I felt it tasted oily and too buttery. I didn’t think there was hope  for my converting to an SMB lover, or even liker.

3. I still love sugary frostings from time to time (as you will see some of my other posts), but once I acquired a taste for it, SMB quickly became my favourite frosting (after a few tries).

4. The first few times I made SMB, I used a lower grade butter, and it would not hold  my batch together; it wasn’t creamy, or satiny, but rather almost separated. It wasn’t until I was advised to try a better quality butter, that I figured out how to make the ultimate batch of SMB. I now use only premium butter, with my favourite being Lactancia.

5. One of my favourite treats in the entire world, and out of everything I’ve ever made, is a dark chocolate cake frosted with vanilla Swiss Meringue Buttercream. It’s just that good.

Now, onto the questions and answers:

Q: My SMB was coming along fine, but then, once I added all of the butter, it was still too runny. What did I do wrong, and is there hope at this stage?

A:Yes, there is hope! Actually, there’s nothing hopeless about this situation, but rather just an extra step involved. If you added your butter and the SMB is still runny, then 1 of 2 things (or both) has likely happened, in my opinion: 1. Your butter was much too soft (should be cool, but  not cold, which is about 20 minutes out of fridge for me) when you added it to your meringue. 2. Your meringue was still too warm when you started adding the butter. Be patient, because I know it takes seemingly forever for the bottom of the mixing bowl to feel neutral before you add the butter, but it needs to be, or, as you can imagine, the butter essentially melts when you add it. As for repairing this runny batch, you can take the entire mixing bowl, cover it, and place it in the fridge until it chills up a bit, say 30 minutes or so (or even in the freezer for 15 or so), and then re whip. It’s not an exact science, as far as how many minutes, or how cold, etc, but I can tell you this: in my experience, it is practically impossible to ruin a batch of SMB to the point of no repair. If your meringue has whipped up nicely, then you can get away with a lot from that point on, and it’s most often fixable. I promise, promise, promise!

Q: My SMB suddenly curdled, and looked like scrambled eggs in the bowl. Why did it do this, and is it ruined?

A: It often does hit this “scrambled egg” stage, and this happens to my batches occasionally as well. Basically, from what I can tell, this happens when the meringue is a little “shocked” by butter that is too cold, but after mixing for a few more moments, the butter blends in nicely, and it magically becomes smooth and satiny. Is it ruined? Never!

Q: I had no problem making my SMB, and it looked so beautiful and satiny, but when I tasted it, it tasted like pure butter. What did I do wrong?

A:You did nothing wrong, and I have a feeling you did everything right! Here’s the thing about SMB: It tastes much like butter and not a lot like sugary sugar, which to many is the draw, but if you are used to sugary frostings, chances are your palate hasn’t developed the tastebuds for SMB yet, and you simply aren’t used to it. There is also a chance that you just don’t like it – as with any food, it’s not for everyone. If you’re making it for fun, for your own friends and family, you may want to stick with the frostings you love, and revisit it at a later time, or not at all. If you’re aspiring to make wedding cakes and gourmet cakes, you will likely need to continue making it, in which case, trust me, you will probably find yourself licking the bowl and spatula clean, begging for more, a few batches down the road. Don’t say I didn’t warn you.

Q: Why do I have to use pure vanilla extract in my SMB when I have imitation vanilla extract on hand? Will anyone taste the difference?

A:If we’re being honest, then yes, they will. And so will you, I imagine. You have to keep in mind that sugary frosting (those made with icing sugar/confectioners’ sugar) are dominated by the taste of sugar, and the vanilla can be a little overpowered by the intense sweetness. With SMB, the sugar takes a backseat (albeit delightfully sweet, it’s still subtle), and the flavours, let it be simply vanilla, or others, shine through. That’s why it’s such a great base for almost any flavour you can dream of: coffee, liqueur, citrus, chocolate, berries, and more. It’s also important to add that pinch of salt, particularly when opting for vanilla flavoured SMB, because no, it doesn’t result in a salty flavoured frosting, but it really pulls the true flavours out — kind of crazy, but true.

Q: I refrigerated my SMB, then thawed it on the counter overnight, as suggested, but when I went to use it on my cake, it wasn’t satiny or smooth anymore, but rather airy and thick. What can I do to fix it?

A: The great thing about SMB is that it can be made in big batches and frozen, or refrigerated for up to a week. The only thing is you need to take a moment to reconstitute it back to its glorious satiny texture when you’re ready to use it. If it’s frozen or refrigerated, you need to thaw it at room temperature; this can take overnight if it’s frozen, and several hours if it’s refrigerated. There are a few ways you can revive it, but I do 1 of 2 things: 1. I take the thawed (but sometimes still cool) SMB in a microwavable container, and I warm it up for about 10 seconds, then remove container from microwave and stir it aggressively with a rubber spatula in kind of a back and forth motion, repeatedly until it’s smooth. If I think I need to warm it up a bit more, I microwave again but am careful not to melt it. I mix it really well with the spatula, to remove the air bubbles. 2. I take about 1/3 of the SMB I thawed and I warm it up by the above method, and put the remaining 2/3 in the electric mixer bowl. I add the 1/3 warmed SMB to the 2/3 cool SMB and mix on medium or medium-high speed with the paddle attachment (flat beater) until smooth and satiny.

Q: After I make my SMB, and add gel food colour to it, the SMB seems to “reject” the colour. What am I doing wrong?

A:I’ve been asked this question many times, and I hate to do this, I really do, but it’s seemingly the truth: In my experience, using Wilton brand colours are the culprit here. I know this can be an issue as far as availability goes, because sometimes the premium colour brands such as Sugarflair, Americolor, and Ateco colours are difficult to get, particularly outside of North America, but if you find you will be doing this kind of work often, I personally feel it would be worth it to get your hands on these colours.

Q: Is SMB stable enough to pipe such things as flowers, basketweave, etc.?

A:Yes! SMB is what you will see Martha Stewart uses for all of these techniques, and for good reason: it’s so light and fluffy yet super stable and resilient. Kind of perfection, really.

Q: Once my cake is frosted in SMB, does it have to be refrigerated?

A: Well, you know, it seems that all baker’s have a different opinion on this topic, but all I can do is tell you what I do. Many will tell you that it’s okay to leave SMB frosted cakes out for a few days, but, personally I like to refrigerate my cakes overnight, and then take them out first thing in the morning so that they are nice and soft and fluffy when I serve them. If I’m making it on the day of serving, I would just keep it out. I just find that Swiss Meringue Buttercream that is too warm isn’t appealing, and it if it’s too cool, it’s too buttery in texture. Definitely a fine line, but mostly, it’s just heaven.

I hope this helps in some way! All of that being said, I promise you with all my heart that it’s A. Not really as difficult as it may seem, and B. Even if it was, it’s worth it!

Inside-Out Neapolitan Cupcakes

Yield: 18 layered cupcakes

Ingredients

    For the Cupcakes:
  • 6 tablespoons (85 g) unsalted butter, softened
  • 1 cup (230 g) packed dark brown sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 3/4 cup + 2 teaspoons (115 g) all-purpose flour
  • 6 tablespoons (38 g) unsweetened Dutch-processed cocoa powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/2 teaspoon (5 g) kosher salt
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 tablespoons (30 ml) mayonnaise
  • For the Swiss Meringue Buttercream:
  • 5 large fresh egg whites (150 g)
  • 1-1/4 cup (250 g) superfine granulated sugar
  • 1-1/2 cups (340 g) (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons (10 ml) pure vanilla extract
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F. Butter and flour standard cupcake pans as you would for muffins, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently.
  5. Fold mayonnaise into batter with a whisk, until just blended.
  6. Fill cupcake pans 2/3 each (I like to use a 1.5 oz cookie scoop) and bake for approximately 17 minutes, or until a skewer inserted into center of cupcakes comes out just barely clean (a few crumbs). This works well for moist chocolate cake (not vanilla).
  7. Let cupcakes cool on wire rack for 10 minutes, then gently remove from pan and continue to cool on a wire rack. Let cool completely.
  8. For the Swiss Meringue Buttercream:
  9. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  10. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  11. Add vanilla and salt, continuing to beat on low speed until well combined.
  12. You can also add a wide variety of flavourings, extracts, and more, but always add the vanilla first, as it brings out the true taste of the other flavours.
  13. Assembly of the Inside-Out Neapolitan Cupcakes:
  14. Divide buttercream evenly into 3 bowls. Flavour 1/3 chocolate, 1/3 strawberry, and leave final 1/3 vanilla (using instructions above). Add a few drops of pink gel colour to strawberry buttercream.
  15. Using a very sharp serrated knife, slice cupcakes twice, horizontally, resulting in 3 "layers."
  16. Fill one layer of each flavour (chocolate, strawberry, and vanilla), and top with sprinkles, if desired.
  17. Best eaten at room temperature on the day they were made, but can be stored in an airtight container for up to 3 days (in refrigerator overnight).

Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***For Chocolate Buttercream, add 150 g (3/4 cup) melted bittersweet Belgian chocolate (the best you can get--I use Callebaut) to Vanilla Swiss Meringue Buttercream and beat until incorporated.

****For Strawberry Buttercream, add strawberry puree to taste, OR a few drops of LorAnn Strawberry Flavor Oil.

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Southern Devil’s Cake Recipe adapted from Fine Cooking, by David Guas.

Happy Canada Day to my fellow Canadians, and Happy Independence Day to our American friends! Wishing you all a safe and happy weekend!

Good luck & enjoy!

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