Branching Out: Cupcakes: America’s Latest Dessert Obsession

Cupcakes

 

Cupcakes

Vanilla Cupcakes

GramsOuncesIngredients
765g27ozcake flour
416g15ozunsalted butter
1077g38ozsugar
14g0.5ozsalt
7g0.2ozcream of tartar
51g2oz baking powder
383g13.5ozmilk(1)
29g1ozPreGel Vanilla Mexico Superior Traditional Paste
496g17.5ozegg whites
79g3ozeggs
340g12ozmilk(2)

Directions:

  1. Sift all dry ingredients together and place in the mixer with a paddle.
  2. Slowly add the milk(1) and PreGel Vanilla Mexico Superior Traditional Paste while mixing on low speed, then mix on medium speed for five minutes.
  3. In a separate bowl, mix egg whites, eggs and milk(2), then add this liquid mixture to the batter in three additions.
  4. Remove from mixer and scoop batter into desired cupcake molds, filling about halfway.
  5. At this point, customize the cupcakes using the provided variations.
  6. Bake at 325°F until done.

Yield: approx. 50 cupcakes

Cupcake Variations:

 

Pastry Cream Superior (Cold Process)

GramsOuncesIngredients
175g6.2oz5-Star Chef Pastry Select Pastry Cream Superior
400g14.1ozmilk
100g3.5ozheavy cream

Directions:

  1. Whisk 5-Star Chef Pastry Select Pastry Cream Superior (Cold Process) powder into cold milk until all powder is dissolved and mixture is uniform.
  2. Allow to set in refrigerator.
  3. Before use, hand whisk pastry cream to result in a smooth texture.

 

Buttercream

GramsOuncesIngredients
425g15ozmeringue (recipe below)
680g24ozbutter
15g0.5ozPreGel Vanilla Mexico Superior Traditional Paste

Directions:

  1. Prepare meringue as per instructions below.
  2. Soften butter in a mixer using a paddle.
  3. Add butter to 15 ounces of meringue in small additions while mixing.
  4. Mix until evenly incorporated. Used as needed.

Buttercream Variations

Meringue

GramsOuncesIngredients
166g6ozwater
266g9.4ozsugar
66g2.3ozPreGel Albumissimo (Egg White Base)

Directions:

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.