14TABLESPOONS200 G UNSALTED BUTTER, ROOM TEMPERATURE
1 ⅓CUPS300 G SUGAR
4LARGE EGGSROOM TEMPERATURE
3 ½CUPS400 G ALL-PURPOSE FLOUR, SIFTED
3TEASPOONSBAKING POWDER
½TEASPOONSALT
2CUPS500 ML HEAVY CREAM, ROOM TEMPERATURE
2TEASPOONSVANILLA BEAN PASTE OR VANILLA EXTRACT OR SEEDS FROM ½ VANILLA BEAN.
FLUFF
1 ⅛cup225 G SUPERFINE OR GRANULATED SUGAR
⅓cup120 G LIGHT CORN SYRUP OR GLUCOSE SYRUP
⅓cup90 ML WATER
⅔cup150 G EGG WHITES, ABOUT 4 LARGE EGGS
1TEASPOONSVANILLA BEAN PASTEOPTIONAL
PINK FOOD COLORINGOPTIONAL
Instructions
FOR THE CAKE
Preheat the oven to 400. F (200. C). Line cupcake pans with 20-24 paper cup liners.
Sift the flour, baking powder and salt in a bowl, twice, and set aside.
In the bowl of a standing mixer, fitted with the whisk attachment.
Cream the butter and sugar until light and fluffy, about 6 minutes.
Add the eggs one at a time, to the creamed butter mixture, beat for 30 seconds each time.
Add the flour mixture, heavy cream, and vanilla and then beat slowly until well incorporated, but not more than 1. minutes, or use a spatula to combine.
Scoop the batter into prepared pans, using a standard size ice cream scoop.
Bake for 15-20 minutes in the middle of the oven or until a cake tester inserted into the center of a cupcake comes out clean.
Transfer the pans to a wire rack to cool for one minute.
Then, immediately remove the baking cups from the baking pan and leave to cool completely on a wire rack.
The baked cupcakes can be stored, loosely covered, at room temperature for up to 2 days.
FOR THE FLUFF
Combine the sugar, light corn syrup and water in a small saucepan fitted with a candy thermometer.
Stir until the sugar is completely dissolved.
Once it has dissolved do not stir any longer and let it heat over a medium-low heat until the temperature reaches 240ºF (117ºC).
Wipe the inside of a stainless steel standing mixer bowl and the whisk attachment with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
Add egg whites to standing mixer bowl and mix on low speed; as soon as it begins to foam add the 3 tablespoons of sugar, a tablespoon at a time.
Beat egg white to soft peaks
When syrup reaches 240ºF (117ºC), slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl, rather than the whisk.
When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
Once frosting is ready, add the vanilla bean paste and a drop of food coloring (optional) and mix until just combined.
Notes
The cupcake batter will be very thick. If using a stand mixer use a spatula to reach the bottom of the bowl to lift any unincorporated butter left at the bottom of the bowl.