TWD: Cocoa Buttermilk Cupcakes

It is okay if I let the T in TWD stand for Thursdays with Dorie?


I had ever intention with making these before Tuesday so I wouldn't be late. I was ready to go Sunday night, but then I was out of eggs. Then Monday night, I was even more ready, but when I went to check on the warming to room temperature butter, it was back in the fridge. Foiled by the guy who cleans our dishes after dinner! And then I did make the cupcake part on Tuesday, so I kinda didn't miss this one. But I didn't finish them until Wednesday...I needed to wait until then anyways because I needed some natural light for pictures. But they're done, and I'm pretty proud of them.

This week's Tuesday with Dorie was chosen by Laurie (the founder of TWD) of Slush. You can check out her site for the recipe for the cake.

I read a lot of reviews that said they weren't in love with the recipe for the frosting so I decided against it. Besides, I didn't have malted milk powder anyhow. But I did have Maltesers. And for those of you that don't know what those are, they're basically whoppers with another name. So I decided to make a frosting that would be a tribute to Chocolate Malted Buttercream. So I give you vanilla buttercream with Malteser topping.

I found this recipe for a basic vanilla buttercream here, and I am just in love with it. I haven't had any trouble with it, and that is amazing! I almost always screw up frosting, but this one has really worked for me. It gets a little scary when you have added most of the butter and it is not setting up at all, but once you throw in that last bit of butter, it all thickens up and comes together. And it's great. But make sure you use quality butter for this because the butter flavor comes through.

Martha's Vanilla Swiss Buttercream
from 17 and baking
[printable recipe]

1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
1 tsp vanilla extract

Place egg whites and sugar in the heat-proof bowl of an electric mixer. Set over a pan of simmering water and whisk until sugar is dissolved and the egg whites are hot. [I rub the mixture between my fingers and it should feel completely smooth.] <--(such a good tip!)

Move the bowl from the pan to the mixer and, using the whisk attachment, beat on high speed until the whites have cooled to room temperature and formed stiff peaks (about 10 minutes.)

Add the butter one piece at a time, beating until just incorporated between additions. [If the buttercream curdles simply keep beating and it will come together, do not panic!] Add vanilla and beat until just combined.

Beat with the paddle attachment on the lowest speed to eliminate air pockets and smooth the buttercream. If you’re going to use it soon, cover and store in a cool environment until needed. If not, you can refrigerate buttercream (tightly wrapped) for up to 3 days. When ready to use, bring to room temperature and then beat on low speed with the paddle attachment until smooth.

Don't forget to check out the other TWDers that probably made it on time.