I made these cupcakes for my daughter’s 5th birthday party. It was one of those family gatherings in the middle of the afternoon, not knowing how many were coming and how hungry my guests would be…and of course I over-did it. I did try a number of new recipes for the event and had some good success, so I will post them as I can!
These are chocolate cupcakes with vanilla swiss buttercream frosting. I’d never had swiss buttercream before, but I’m so glad I tried it because it’s simply amazing. I used my old stand-by chocolate cake recipe, mostly because I didn’t want to try a new recipe with so many people coming to visit. And the name? Maddie said they looked like sundaes and it stuck. They were decadent and rich and the cupcake portion was just right. Note that the frosting is pretty delicate so make sure your cupcakes are completely cooled so it doesn’t make a sloppy mess. I sprinkled them with cocoa powder and stuck a big cherry in the middle for presentation. Enjoy!
Swiss Buttercream Ingredients:
5 extra large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) room-temperature unsalted butter
2 tsp. vanilla extract
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
2 cups sugar
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.