Buttery Yellow Cupcakes with Chocolate Meringue Frosting
Buttery Yellow Cupcakes with Chocolate Meringue Frosting might be just the dessert you are searching for. One serving contains 192 calories, 3g of protein, and 6g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Only A mixture of sugar, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 25
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.