Happy St. Patrick’s Day. Here is a simple, but delicious St. Patrick’s Day cupcake to help you celebrate this greenest of holidays. You can watch me bake and decorate these in my Instagram videos. You’ll also see me save a buttercream from ruin and bring it back to fluffy perfection. The art of pastry is being able to fix what goes wrong. And there is a blow torch involved, so that’s fun.
St. Patrick’s Day Cupcake
For the white cake recipe:
Here is a simple white cake that is a wonderful base for just about any occasion. It has a faint vanilla flavor and is perfect when you don’t want a lot of competition for the frosting and other flavors you are adding to your cake. Because it only uses egg whites, the color is as pure white as you are going to find in a cake. It will let the colors of your frosting or other layers shine.
1 cup oil
5 large egg whites
2 teaspoons vanilla extract
230g all-purpose flour
100g cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup Milk
Preheat oven to 350°F
Prepare 12 muffin cups with Cupcake Liners.
In a bowl of a mixer, combine the oil, sugar, egg whites and vanilla with a paddle attachment on medium speed until well combined.
In a separate bowl, whisk together the flour, baking powder and salt. Add half the flour to the oil mixture and mix just until combined. Add all of the milk, stirring to combine. Add the remaining flour and mix only until all flour is combined.
Bake for about 25-30 minutes or just until a tester comes out with moist crumb.
Cool and frost with buttercream.
Zest of 2 limes
Zest of 2 lemons
Juice of 1 lime
Make buttercream as directed, then add the zest and juice.
- White Cake:
- 1 cup oil
- 300g sugar
- 5 large egg whites
- 2 teaspoons vanilla extract
- 230g all-purpose flour
- 100g cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup milk
- 1 cup egg whites (about 8 egg whites)
- 2 cups sugar
- 1½ pounds unsalted butter, room temperature
- Pinch salt
- 1 teaspoon vanilla
- Zest of 2 limes
- Zest of 2 lemons
- Juice of 1 lime
- Heat oven to 350°F. Prepare 12 muffin cups with cupcake liners.
- In the bowl of a mixer, combine the oil, sugar, egg whites and vanilla with a paddle attachment on medium speed until well combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add half the flour to the oil mixture and mix just until combined. Add all of the milk, stirring to combine. Add the remaining flour and mix only until all flour is combined.
- Bake for about 25-30 minutes or just until a tester comes out with moist crumb. Cool while you make the buttercream.
- In the bowl of your stand mixer combine the egg whites and sugar. It will be very thick and grainy.
- Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. This can take several minutes. You want to brush the sides down with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.
- Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth and has no grains left, put it on your stand mixer and beat with the whip attachment on medium high speed.
- Beat it until it is light, fluffy, glossy and the bowl feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you add it.
- Once the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed. IMPORTANT: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.
- Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy looking again.*
- Add the salt, vanilla, zest and juice.