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Buttery Yellow Cupcakes with Chocolate Meringue Frosting Recipe

Buttery Yellow Cupcakes with Chocolate Meringue Frosting Recipe

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Buttery Yellow Cupcakes with Chocolate Meringue Frosting

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Ingredients

Count

Nutrition

157

Calories

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Ingredients:

Serving

cooking spray
6.75 oz all-purpose flour (about 1 1/2 cups)
2 oz potato starch (about 1/3 cup)
1 1/2 tsp baking powder
1 tsp salt
1 3/4 cups sugar
10 tbsp butter, softened
3 large eggs
3/4 cup whole milk
1/4 cup half-and-half
2 tbsp bourbon
1 tbsp vanilla extract
1 cup sugar
1/4 cup water
3 large egg whites
1/2 tsp cream of tartar
dash of salt
1/4 cup unsweetened cocoa
garnish: 1 tbsp unsweetened cocoa

Directions:

Preheat oven to 350°.
To prepare cupcakes, lightly coat 24 muffin cups with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly among prepared muffins cups; bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.96 Kcal (657 kJ)
Calories from fat	53.6 Kcal
		% Daily Value*
Total Fat	5.96g	9%
Cholesterol	37.06mg	12%
Sodium	125.72mg	5%
Potassium	100.43mg	2%
Total Carbs	23.61g	8%
Sugars	13.99g	56%
Dietary Fiber	0.61g	2%
Protein	2.75g	6%
Vitamin A	0.1mg	2%
Iron	0.5mg	3%
Calcium	33.9mg	3%

Amount Per 100 g
Calories	278.3 Kcal (1165 kJ)
Calories from fat	95.03 Kcal
		% Daily Value*
Total Fat	10.56g	9%
Cholesterol	65.7mg	12%
Sodium	222.92mg	5%
Potassium	178.06mg	2%
Total Carbs	41.87g	8%
Sugars	24.81g	56%
Dietary Fiber	1.08g	2%
Protein	4.88g	6%
Vitamin A	0.1mg	2%
Iron	0.9mg	3%
Calcium	60mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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