Adapted from: Flour by Joanne Chang

Yield: 24 Cupcakes

YUMMY!

This was originally a cake receipe that I found in ‘Flour’ by Joanne Chang. After one particularly bad day at a previous workplace I desperately needed a pick-me-up and went home and made the cake version… and yes perhaps ate it for dinner… my day was THAT bad!

Anyway after about the third slice I started eyeing the receipe as I wanted a bit more cake to buttercream ratio. Thinking about it I realised that it would make an excellent cupcake with a few minor tweaks. What you find here is a receipe I have made half a dozen times between that day and now.

Note: Due to the rum in the buttercream this isn’t really suitable for children; it’s decidedly grown up and just a little bit naughty!

TIME:

Cupcake

• 15mins Preparation + Overnight for the unsalted butter
• 40mins Baking: 20mins for each pan of cupcakes

Buttercream

• 30mins Preparation and Decoration

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment + Whisk Attachment
• Kitchen Scales
• Cupcake Pans x2 (12 cavity each)
• Cupcake Lines / Papers x24
• Spatula / Rubber Scraper
• Measuring Spoons
• Measuring Cups
• Microplane Grater
• Flour Sifter
• Icecream Scoop – Medium Size
• Wire Rack x2
• Cooking Pot w/ Steamer
• Whisk
• Pastry Bag
• Wilton 1M Star Tip

INGREDIENTS – Cupcakes:

INGREDIENTS – Buttercream:

METHOD – Cupcakes:

1. Pre-heat oven to 180°C / 350°F
2. Place the cupcake papers into the cupcake pans
3. Place the unsalted butter and oil into the mixing bowl of the Mixmaster
   • You will need the butter to be very soft, I find leaving it out overnight will get it to the correct consistency
4. Using the paddle beater attachment, beat until the butter and oil is combined – Medium Speed
5. Slowly add the sugar and vanilla extract and beat until the mixture appears light and fluffy and the sugar is dissolved – Medium Speed
   • Scrap the bowl down to ensure that the mixture is fully incorporated
6. Add the eggs one at a time, ensuring that you beat the mixture until everything is combined before adding the next egg – Medium Speed
   • Scrap the bowl down to ensure that the mixture is fully incorporated
7. In a medium bowl, sift the flour, baking powder, baking soda, spices and salt
8. Add a third of the flour mixture to the mixing bowl and beat until just combined – Low Speed
9. Add half of the buttermilk to the mixing bowl and beat until just combined – Low Speed
10. Add a third of the flour mixture to the mixing bowl and beat until just combined – Low Speed
11. Add the remaining half of the buttermilk to the mixing bowl and beat until just combined – Low Speed
12. Add the remaining third of the flour mixture to the mixing bowl and beat until everything is incorporated but no more that 2mins – Low Speed
13. Using the icecream scoop, fill the cupcake pans & papers until they are ⅔ full
14. Bake each pan for 20 mins each
15. Leave to cool slightly before moving to a wire rack to cool completely

Getting ready to start baking!

Unsalted Butter, Vegetable Oil and Caster Sugar

After the eggs have been added

Grating the nutmeg

Everything in!

Lets get baking! Cupcakes ready for the oven!

Are they ready yet!?

Try not too eat them!

Beautifully baked

METHOD – Buttercream:

1. In a small heatproof bowl whisk together the sugar and egg whites until they are slightly frothy
   • I use my Kitchenaid stainless steel mixing bowl – works perfectly
2. Place the bowl over a pot of simmering water, do not let the bowl touch the water
   • I find using the steamer on my pot set and sitting the bowl inside this avoids any issues during these steps
3. Whisk the sugar and eggwhite mixture constantly for 8mins or until the mixture is very hot to touch and frothy – the sugar will completely dissolve during this process
4. Remove bowl from heat and immediately use the Mixmaster with the whisk attachment to start whipping the mixture – Medium/High Speed
5. Whip the mixture for 8mins or until the mixture is very thick, like meringue and it has started to cool
6. Cut the unsalted butter into 1cm square chunks (½ inch)
7. Slowly add the butter, one chunk at a time to the mixture, making sure that it has been completely incorporated before adding the next piece – Low Speed
   • Don’t worry if the mixture starts looking like its separating, it will come back together as you continue to add the butter
8. Once all the butter is incorporated, turn the mixer speed up to Medium and whisk for 3 minutes – Medium Speed
9. Add the vanilla, salt and rum to the mixture and beat for another 2 minutes until everything is incorporated – Medium Speed
10. Fill the buttercream into the pastry bag
11. Using the 1M Wilton star tip, pipe a cupcake swirl onto each of the cupcakes then lightly grate the nutmeg over the cupcakes

Ready to make the buttercream

Sugar and eggwhite mixture – before cooking

Sugar and eggwhite mixture – after whisking

The cupcakes will keep in an air tight container in a cool place for 2-3 days

Ready to eat!

Ready to eat!