I found this recipe in a bridal magazine last summer. I had clipped it out and put it in my bridal binder and forgot about it. Today someone on Wedding Buzz wanted a cupcake recipe so I shared this with her, and I figured I would share it with all of you as well!!
Mini White Cakes
Makes 12
Ingredients:
Vegetable oil cooking spray, for baking sheet
1 ¼ cups cake flour
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup sugar
½ cup almond paste or marzipan
6 tbsp. unsalted butter, room temperature
4 large eggs, separated
½ tsp. pure vanilla extract
½ cup whole milk
2 cups Swiss Meringue Buttercream (recipe follows)
Frostings and coatings (choose one):
4 ½ cups Swiss Meringue Buttercream
6 cups Seven-Minute Frosting (recipe follows) and 1 ¾ cups Swiss Meringue Buttercream
2 ¼ cups confectioners’ sugar
12 ounces rolled fondant and 1 ¼ cups Swiss Meringue Buttercream
Directions:
1. Preheat oven to 350°. Spray 12-by-17-inch rimmed baking sheet, and line with parchment paper. Spray parchment paper with cooking spray. Sift flour, baking powder, baking soda, and salt into a large bowl.
2. Beat ¾ cup sugar and the almond paste in a mixer bowl on medium-low until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; beat until pale and fluffy, about 2 minutes. Beat in egg yolks and vanilla. Beat in half the flour mixture, then the milk, then remaining flour mixture. Transfer to a large bowl.
3. Place egg whites in clean mixer bowl; whisk on medium-high until foamy. Gradually add remaining ¼ cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
4. Pour batter into prepared pan and spread evenly. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer pan to wire rack; let cool completely. Unmold cake; remove parchment.
5. Cut cake in half crosswise. Spread half with 2 cups buttercream; top with remaining half cake. Wrap tightly in plastic; refrigerate 1 hour or up to 2 days. Before decorating, cut into 3-inch squares or circles.
6. Coat individual cakes with desired covering.
Swiss Meringue Buttercream: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes. Then coat with a smooth layer (about ¼ cup each). Place extra buttercream in a pastry bag fitted with a small round tip, and pipe dots along top edges of each. Refrigerate until ready to serve, up to 12 hours. Serve at room temperature.
Seven-Minute Frosting: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes. Shortly before serving, spread with frosting (1/2 cup each), using an offset spatula to swirl frosting into peaks or to smooth. Let sit at room temperature, up to 4 hours, before serving.
Confectioners’ Sugar: Just before serving, dust about 3 tablespoons over each cake, using a sieve. Serve.
Rolled Fondant: Use an offset spatula to spread a thin layer of buttercream over each; chill until firm, about 30 minutes. For each, roll out 1-ounce piece of fondant following package directions (wrap remaining fondant airtight). Press a rubber stamp into center. Lay over cake; smooth over sides. Trim excess fondant (if free from crumbs, in can be combined and rerolled). Keep at room temperature until ready to serve, up to 4 hours.
Swiss Meringue Buttercream (Makes 6 cups)
Ingredients:
1 ¼ cups sugars
5 large egg whites
1 pound (4 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
Directions:
1. Combine sugar and egg whites in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 160° on an instant-read thermometer.
2. Transfer bowl to mixer stand; whisk on medium-high until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form. Reduce speed to medium low; add butter but the tablespoon, whisking well after each. Whisk in vanilla. Use immediately, or refrigerate airtight up to 3 days, or freeze up to 1 month. Bring to room temperature before using; beat on low until smooth, about 3 minutes.
Seven-Minute Frosting (Makes about 4 cups)
This classic snowy frosting is simply a meringue
Ingredients:
1 ½ cups sugar
2 tbsp. light corn syrup
6 large egg whites
¼ cup water
1 tsp. pure vanilla extract
Directions:
Combine sugar, corn syrup, egg whites, and the water in a heatproof mixer bowl set over a pan of simmering water. Cook over medium heat, stirring frequently, until mixture registers 160° on an instant-read thermometer, about 2 minutes. Attach bowl to mixer stand; whisk mixture on high until glossy and voluminous, 7 minutes. Whisk in vanilla. Use immediately.
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