It's been a little over two months since I last blogged. Two months.
(On a side note, I
kind of forgot how to blog. Didn't know that was possible, but I guess it happened.)
Anyway, now that I'm FINALLY done with finals and have some free time back on my hands, I get to bake! I not-so-jokingly declared that the first thing I'd do after exams week was sleep. I meant it when I said it. But I guess my body didn't get the memo because on the first day of break, I woke up at seven. Yikes.
Not to make you all feel left out or anything, but I'm not gonna lie, I've been blogging way more on another blog. (How scandalous!) It'd be awesome if you took the time to check it out here! Honestly, that blog is a compilation of my thoughts and favorite things (minus baking because it exists here), so I guess it's natural that I'd be posting over there a lot more. Anyhow, this blog is NOT going to be neglected. It'd probably be poorly attended, but definitely 100% not neglected.
Today's cupcakes are a delightful marriage of egg whites two ways. First, half a dozen whites were mixed in the angel food cupcake batter. Then, another three whites were used for the meringue frosting which I made over a bain-marie (the classy French term for double boiler).
Honestly, if there was a cupcake that was the epitome of winter, it'd be this. Snowy, light, fluffy, white, and delightful all at once.
The meringue frosting was quite simple to make. Egg whites, sugar, and a little bit of flavoring were tossed into a metal bowl, then placed over a bain-marie to whisk for a couple minutes until it got nice and frothy. Then, the meringue was placed into an electric mixer and whisked for a couple minutes to achieve a fluffy, melt-in-your-mouth consistency. I swear, the fluffiness of this frosting is un-real.
I dressed the fluffy white frosting in some dainty silver sugar pearls, which is totally optional but highly recommended to achieve a real, authentic "wintery" look. I think these'd pass for wedding cupcakes, too!
Really, everything in this cupcake could be described with the word "fluff." I don't think I've ever tasted anything nearly as light and fluffy as this. Also, can I just say that one cupcake weighs nearly nothing? I held one in my hand and it was as if I wasn't holding anything at all!
As always, I'll leave you with the recipes.
Angel Food Cupcakes: http://www.thecomfortofcooking.com/2014/04/angel-food-cupcakes.html
Meringue Frosting: http://cakejournal.com/recipes/white-meringue-frosting/