a similar combination before, but I was looking for a better buttercream recipe. This is it. The one I tried last year involved a sugar syrup, but syrups and caramels are just not my friends. This one's easier and just as freakin' good.
This recipe was all right, but I prefer White Velvet Cupcakes. The link for the yellow cupcakes no longer seems to be functioning, but it was from Baking911.
2¾ cups All-purpose Flour
2½ teaspoons Baking powder
½ cup Butter
1¾ cup Sugar
1½ teaspoons Vanilla
2 large Eggs
1¼ cups Milk
Grease and lightly flour muffin tins or fill with paper baking cups or grease sheet pan. Blend the flour, baking powder and one teaspoon of salt. Beat butter, sugar and vanilla together until light. Add one egg and beat well (for about a minute or so) and then add the other egg and repeat. Add milk and the dry ingredients to this mixture, alternately. Mix well after each addition. Pour into the muffin pans or sheet pan, filling each halfway.
Bake at 375 degrees F for about 20 minutes (cupcakes) or 30 - 40 minutes (sheet pan) until done. Let sit for 5 to 10 minutes before unmolding.
This recipe, on the other hand, was fab. I halved it.
Swiss Meringue Buttercream
From Martha Stewart's Baking Handbook
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, room temperature, cut into tablespoons
1 tsp pure vanilla extract
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites an sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160°F).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it hholds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Follow instructions for Swiss Meringe Buttercream, omitting the vanilla extract, decreasing the sugar to 1 cup, and adding 8 ounces melted best-quality bittersweet chocolate after the butter has been incorporated (let chocolate cool slightly before mixing in).