Cupcakes have been mostly absent from my life (and my blog!) since we made the move from sea level to 6000 feet. Sad story, right? I just can’t get them right. I’ve had decent luck with cakes and quick breads but the secret to perfect high-altitude cupcakes has eluded me until now.
The problem with baking at high elevation is that your leavening agents react insanely quick up here. Like, you’re making a batch of cupcakes, turn your back for 10 seconds to get a different spatula and your batter rises an inch. Seriously, it’s that fast. So you have to raise the oven temperature to set the batter before it expands too much, decrease leaveners, perhaps add an extra egg, add extra flour… it’s all very confusing. And these remedies come with side effects – raising the over temperature not only sets the batter, it also gives you burnt cupcake tops with undercooked middles sometimes. Like I said, confusing.
But I finally found a recipe that adapted really well. And now here’s where I’m at: high-altitude baking applies to a very small percentage of my readers. So do I share the original recipe with notes on how to adapt? I’m assuming that since it adapted well to high-altitude baking that it’s probably a pretty good recipe to begin with. What do we think?
So about the cupcakes? They were so good! I love the white cupcakes from boxed mixes and these turned out even better than those. And the buttercream is so fantastic! It’s made by cooking egg whites in a double boiler and then beating them to stick peaks so it’s an entirely different texture than buttercreams made with just butter. It’s silky and rich and I considered spreading it on toast for breakfast this morning.
If you don’t have vanilla beans, just add vanilla. Although I do recommend picking up some clear vanilla because the regular vanilla extract will tint it. And sprinkles are a must.
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White Cupcakes with Vanilla Bean Buttercream
from Ad Hoc at Home
Ingredients
For the white cupcakes:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 12 tablespoons 1½ sticks unsalted butter, cut into pieces, at room temperature
- 2¾ cups sugar
- 1 teaspoon vanilla
- 1¼ cups milk
- 6 egg whites, at room temperature
For the vanilla bean buttercream:
- 1¾ cups plus 2 tablespoons sugar
- 6 egg whites
- 3½ sticks, 14 ounces unsalted butter, cut into pieces, at room temperature
- 1 tablespoon vanilla bean paste
Instructions
To make the cupcakes:
- Preheat oven to 350F. Line 24 cupcake cups with paper liners or spray with nonstick spray.
- In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter and 1 ½ cups sugar at medium speed until light and fluffy, scraping down the sides as needed. Beat in the vanilla. Add in the dry ingredients in 3 additions, alternately with the milk. Set aside.
- in a clean mixer bowl on your stand mixer fitted with a whisk, beat the egg whites until they begin to speed. Add the remaining 1 ¼ cups sugar and beat until the whites are thick and almost hold stiff peaks. Fold ⅓ of the whites into the batter to lighten it. Fold in the rest.
- Fill the muffin cups about ¾ of the way full. Bake for 20 minutes -rotating the pans halfway through – until the cupcakes are golden and a toothpick inserted into the center of one comes out clear.
- Cool completely before frosting.
To make the buttercream:
- Bring a saucepan half full of water to a simmer. Set a bowl over the water; do not allow the bowl to touch the water. Combine the sugar and egg whites in the bowl and whisk constantly until the sugar has dissolved and mixture is hot to the touch.
- Remove from heat and transfer mixture to a stand mixer fitted with a whisk. Whip until the whites hold stiff peaks and are cool to the touch, about 10 minutes.
- Switch to the paddle attachment. Add the butter a little at a time, being sure each batch is incorporated before moving on. The mixture may look broken, just continue beating until it comes back together.
- Add in vanilla and beat until combined. Check the consistency; if it's too thin, continue beating until it's thick enough.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 632Total Fat: 53gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 141mgSodium: 149mgCarbohydrates: 37gFiber: 0gSugar: 24gProtein: 4g
Jody @ the hobby room says
Way to stick it out and bake at high altitude! That’s some real perseverance for sure. Those cupcakes look perfect and the buttercream technique is really intriguing–I’ve been sadly disappointed lately with a number of buttercreams, so I’m going to give this one a try. Have you cooked anything else out of Ad Hoc at Home?
amanda says
Nope, this was my first time making anything from Ad Hoc at Home. I’ve had it for years but all the recipes are just so basic that they never really appealed to me. I’m going to start using it more often since these turned out so good though!
Thanks for reading and commenting!
Tracey says
You make me so thankful I don’t have to deal with high altitude baking – I’m not sure I have the patience for the challenge! Glad these worked out for you, they’re gorgeous :) Love the sprinkles of course too.
Julie @ Table for Two says
these look so perfect and beautiful! I can’t ever get my frosting the way you get yours..I guess I just need more practice! You make it look easy :)
Julia says
Just in case I ever move to high altitude 1. shoot me because it causes my nose to bleed. 2. At least I’d have a cupcake recipe to comfort me when my nose bleeds.
Um, and these are real cute and have perfectly swirlies on top, and of course, sprinkles!
Adriana says
That buttercream/meringue sounds scrumptious! I can’t wait till my I get my stick blender – it has a whisk attachment that could be perfect for this.
Living The Sweet Life says
Simple is sometimes the best – – these are lovely!!
Rachel @ Baked by Rachel says
They look absolutely perfect Amanda! And I agree, sprinkles are a must. :)
Blog is the New Black says
Classic and deliciosu!
Katrina @ In Katrina's Kitchen says
You are amazing to bake in high altitude. I would give up. But then I couldn’t eat these beauties. Wow I am really wanting one!!!
Katrina @ Warm Vanilla Sugar says
Mmm these sound delicious! Yum!