Butter Cream

My friend Carrie, Emma's mother, has asked md to share the butter cream recipe I used for the cupcakes in the last post.  

200 grams egg whites - 5 egg whites
275 grams caster sugar
450 grams unsalted butter - cut into cubes 
2 tsp clear vanilla extract

1. Heat up the egg whites with the sugar until it reaches 80 C.
2. Whisk the meringue at high speed for some 8 minutes or so until the bowl is not longer hot but just slightly warm.
3. Then add the vanilla extract to the meringue and continue whisking at high speed.
4. Then add the butter cubes a little at a time until all the butter has been added and continue to whisk at high speed to make sure the butter cream does not curdle.
5. There is enough butter cream to pipe about 30 standard American cupcakes - that is those with 2 inch bottom.
6. Any leftover butter cream can be stored in an airtight container and refrigerate for a week or frozen for a month.   When you want to use the butter cream again, bring it to room temperature and beat the butter cream using a pedal attachment, like a K beater or a creaming beater, until the right consistency is achieved.  
7. If you want to use any colouring with the butter cream, you need to use paste or gel colouring and NOT liquid colouring 

Emma's 10th birthday cupcakes

Happy Birthday Emma!

My God daughter celebrated her 10th birthday this weekend and I have made these cupcakes for her.

I use butter icing for most of the cupcakes and for some I have used fondant icing to cover the cupcakes.

Emma - I hope you like these cupcakes.

Madeleine - mini French butter cake

Lemon and Vanilla Madeleine 

[will make 18 large 3 inch Madeleines] 

3 large free range eggs
half cup caster sugar - 100 grams
1 cup Supreme Sponge cake flour - 130 grams - sifted
113 grams [4 oz] melted butter
1 tsp vanilla extract
1 tsp lemon oil or rind of one lemon

Green Tea Madeleine 

[will make 18 large 3 inch Madeleines] 

3 large free range eggs
100 grams caster sugar
1 cup Supreme Sponge cake flour - 130 grams - sifted
1 level tbsp of matcha - green tea powder
113 grams [4 oz] melted butter

Melt the butter and set aside
Whisk eggs and sugar until light in colour and fluffy
Add the vanilla and lemon oil and continue to whisk - omit this for Green tea flavour Madeleine 
Fold in the sifted flour [for green tea flavour - add 1 tbsp matcha to the flour prior to sifting]
Fold in the melted butter 

Turn on your oven to 180 C [375 F or gas mark 4] and use the second shelf from the bottom 
Butter and flour your Madeleine baking tin
3/4 fill each Madeleine mould with a spoon or use a piping bag or small ice cream scoop 

3/4 fill each Madeleine mould

Bake the Madeleines until the sides are slightly brown and the top is firm to touch for about 12 - 14 minutes - depending on your oven
Remove the Madeleines from the baking tin and serve with a cup of lovely English or Chinese tea

Lemon and Vanilla Madeleines - baked on the same day

Green tea Madeleines - baked the next day

Green tea Madeleines

Made from batter chilled over night

A display of Madeleines made from over night batter