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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 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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Kvavava's Review
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jmeleeS's Review
This has to be the best cupcake and icing I have ever made at home! Overall, these cupcakes are super easy to make and the icing (though it sounds like a lot of work), is the easiest / most fail proof out there if you have a stand mixer. Times on the icing should be followed to a "t;" you can feel free to omit the cocoa if you want white frosting too. Sub out low-fat buttermilk for the half & half and whole milk amounts; works great. For the cakes, use cake flour in lieu of all pupose and don't omit the alcohol (honey whiskey or spiced rum work well) - the flavor is needed to balance the potato starch. The fluffy, oh so chocolate-y icing can be mounded high and tastes just amazing on these moist cakes. I only got 18 cupcakes from the batter; the cupcake wells were almost full and the bake time was about 3 min longer in my oven than called for in the recipe. Everyone loved these desserts and were amazed I made them myself; no one believed they were "light." ENLOY!
Concerning potato starch