Buttery Yellow Cupcakes with Chocolate Meringue Frosting

You'll find potato starch on the baking aisle at most of your local supermarkets and health-food stores. Also known as potato flour, it helps ensure the cupcakes will have a fine crumb and moist texture.

Yield: 24 servings (serving size: 1 cupcake)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 31%
  • Fat: 6.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 27.8g
  • Fiber: 0.5g
  • Cholesterol: 41mg
  • Iron: 0.7mg
  • Sodium: 148mg
  • Calcium: 40mg

Ingredients

  • Cupcakes:
  • Cooking spray
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2 ounces potato starch (about 1/3 cup)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • 10 tablespoon butter, softened
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract
  • Frosting:
  • 1 cup sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • Dash of salt
  • 1/4 cup unsweetened cocoa
  • Garnish: 1 tablespoon unsweetened cocoa

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cupcakes, lightly coat 24 muffin cups with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
  3. 3. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
  4. 4. To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired.
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