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Manuela's Cupcake by Rebecka

Manuela's Best Vanilla Cupcake Recipe with Fluff Frosting

Photo is my version of Manuela's recipe for the Contest and Giveaway
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Prep Time: 15 minutes
Author: Manuela Kjeilen

Ingredients

CAKE

  • 14 TABLESPOONS 200 G UNSALTED BUTTER, ROOM TEMPERATURE
  • 1 ⅓ CUPS 300 G SUGAR
  • 4 LARGE EGGS ROOM TEMPERATURE
  • 3 ½ CUPS 400 G ALL-PURPOSE FLOUR, SIFTED
  • 3 TEASPOONS BAKING POWDER
  • ½ TEASPOON SALT
  • 2 CUPS 500 ML HEAVY CREAM, ROOM TEMPERATURE
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT OR SEEDS FROM ½ VANILLA BEAN.

FLUFF

  • 1 ⅛ cup 225 G SUPERFINE OR GRANULATED SUGAR
  • ⅓ cup 120 G LIGHT CORN SYRUP OR GLUCOSE SYRUP
  • ⅓ cup 90 ML WATER
  • ⅔ cup 150 G EGG WHITES, ABOUT 4 LARGE EGGS
  • 1 TEASPOONS VANILLA BEAN PASTE OPTIONAL
  • PINK FOOD COLORING OPTIONAL

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.