I see so many beautiful cakes and cupcakes I decided I want to start honing my piping skills, I have never been very good at this and want to do better. I will experiment using different tips and techniques. These cupcakes are pretty basic, I used my recipe for white cake and Hershey’s cooked frosting (because it was easy). I love making swiss meringue buttercream frosting but the egg whites and all that butter on a practice run are not really practical. I have a long way to go before my piping skills look effortless. I have Carpal Tunnel Syndrome and had surgery 2 years ago, my right hand is still weak and I still have nerve damage so this is difficult but good therapy.
- 4 large egg whites at room temperature (1/2 cup egg whites)
- 1 1/2 cup sugar divided
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup + 1 tbs vegetable oil
- 1 cup whole milk at room temperature + 1 tbs heavy cream
- 1 1/2 teaspoon pure vanilla extract
Pre-Heat oven to 350 degrees. Place cupcake liners in the cupcake tins
In stand mixer fitted with whisk attachment beat egg whites until frothy, add 1/2 cup sugar, 1 tbs at a time beating after each addition. Continue beating until egg whites are thick and glossy. They should be stiff enough that when the beater or whisk is lifted they stay on the beater and don’t drop off.
In large mixing bowl sift flour, remaining 1 cup sugar and salt. Add the vegetable oil, milk,cream,and vanilla, beat with hand mixer on medium high speed for 2 minutes. Gently fold in the egg whites.
Pour into prepared pans and bake for 15=20 minutes or until lightly browned and cake tester comes out clean. Let cool in pan for 10 minutes and invert onto cooling rack. Cool completely before frosting.
Recipe from Hershey’s
1 stick (4 oz) butter (I used salted)
2/3 cup natural cocoa (I used Hershey’s)
3 cups powdered sugar
1/3 cup milk (divided)
1 tsp vanilla extract
1 tsp orange zest (optional)
Melt butter in saucepan, add the cocoa and powdered sugar and optional orange zest, mix with hand held mixer, add half the milk and vanilla and continue mixing until the frosting is smooth add the rest of the milk if you feel the frosting is too thick. If you are going to pipe the frosting you will need to cool the frosting first, I put in the refrigerator for 1 hour.