Desserts

Cupcakes with Cream Cheese Icing

Make the delicious cupcakes featured on MasterChef Canada.

Ingredients

Chocolate Cupcakes
Makes: 24 cupcakes

1 cup unsalted butter, room temperature
2 cups sugar
6 eggs 
2 ¼ cups all purpose flour
1 cup cocoa powder
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
1 2/3 cups buttermilk
½ tsp vanilla extract

Using a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly between each addition, scraping down the sides of the bowl.

In one bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Reserve. In a separate bowl, combine the buttermilk with vanilla extract.

Add one third of the dry mixture to butter mixture, followed by a third of the buttermilk. Repeat additions two more times, mixing thoroughly in between each addition, scraping down side of the bowl as needed. 
Divide batter evenly over muffin tins lined with 24 cupcake liners. Bake at 350°F for 15 minutes or until toothpick inserted into centre of cupcake comes out clean.


Vanilla Cupcakes
Yields: 24 cupcakes

1 cup unsalted butter, room temperature
2 cups sugar
6 eggs 
3 ½ cups all purpose flour
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
1 2/3 cups buttermilk
1 Tbsp vanilla extract

Using a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly between each addition, scraping down the sides of the bowl.

In one bowl, sift together flour, baking powder, baking soda and salt. Reserve. In a separate bowl, combine the buttermilk with vanilla extract.

Add one third of the dry mixture to butter mixture, followed by a third of the buttermilk. Repeat additions two more times, mixing thoroughly in between each addition, scraping down side of the bowl as needed. 
Divide batter evenly over muffin tins lined with 24 cupcake liners. Bake at 350°F for 15 minutes or until toothpick inserted into centre of cupcake comes out clean.


Vanilla Buttercream
Yields: enough for 24 cupcakes

2 ¼ cups sugar
9 egg whites
2 ¾ cups unsalted butter, room temperature
1 ½ tsp vanilla extract
¾ tsp salt

Bring a small pot of water to a simmer. Combine the sugar, egg whites and salt In the bowl of a stand mixer, Place bowl over simmering water and whisk until the sugar is dissolved and the mixture reaches 140°F, approximately 4 minutes. 

Return the bowl to the stand mixer and using the whisk attachment, whisk until the mixture forms stiff peaks Cool in freezer. Once cool, return to stand mixer with whisk attachment, whisk on medium-low adding butter 2 Tbsp at a time.


Cream Cheese Icing
Yields: enough for 24 cupcakes

3 pkgs (3 x 250g) cream cheese, room temperature
2 cups unsalted butter, room temperature
1 ½ tsp vanilla extract
½ tsp salt
3 1/3 cups icing sugar

In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add butter and continue mixing until smooth. Add vanilla extract and salt. Add icing sugar ½ cup at a time, mixing on low in between additions until smooth, scraping down side of the bowl as needed.


 
How to Ice Cupcakes:

Remove cupcakes from the oven and allow them to slightly cool in the pan before transferring them to a wire rack to cool completely. 

Fill a piping bag fitted with a large tip (star or round) and pipe icing over the top of each cupcake. 

Add additional decorations as desired. 



 

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