Now that I am getting the hang of it, I am finding myself really enjoying baking cupcakes. Those adorable berry buttermilk cupcakes with fondant flowers make no exception! Buttermilk gives cupcakes and sponges in general such a light texture. I am also finding that I much prefer Swiss meringue buttercream to regular buttercream.
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Swiss meringue buttercream is lighter and more subtle. It does not taste too much of butter and does not make one full after one bite. I feel those cupcakes tested a lot of my baking skills: making sponges, meringue buttercream and cake decorations. I had never used fondant to create edible flowers before. Overall, I feel I have done pretty well with those berry buttermilk cupcakes.
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I have to say, the cupcakes did sink a bit while baking and then cooling. After doing some research, I suspect my oven is imprecise and may have been too strong. It is possible I also over-mixed? Well, I do really like that specific buttermilk cupcakes and will be using it again, so I’ll get to practice! In the meantime, you can try them out yourself!
|Buttermilk cupcakes||Swiss meringue buttercream||Decorations|
Berry buttermilk cupcakes recipe
The recipe yields about 36 cupcakes. Divide the ingredient quantities to get less cupcakes.
Buttermilk cupcake sponge
- Pre-heat the oven to 175°C (375°F).
- Line three cupcake baking trays with cupcake liners, or cook cupcakes in batches.
- Cream the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment, until pale and fluffy.
- In a separate bowl, lightly bake the eggs, then slowly add to the butter and sugar mixture, while still whisking.
- Add the flour and buttermilk in alternate batches, and mix until combined.
- In a small bowl, mix the baking soda and white vinegar. Add to the batter as it bubbles and mix.
- Fill each cupcake liner to about half-way full, using a piping bag or ice cream scoop.
- Add one raspberry and two blueberries atop each cupcake.
- Put in the oven and bake for 18 minutes. The sponges are baked when golden and the tops spring back to the touch.
- Remove from the oven and rest in the tins for a bit. Brush the top of each cupcake with sugar syrup to keep them moist.
- Let the cupcakes cool for 20 minutes before removing them from the tins and placing them on a wire rack. Allow cool completely.
Swiss meringue buttercream
- Put the raspberries, strawberries and blueberries in a small saucepan with 2 tbsp water.
- Cover with a lid and bring to a gentle boil. Cook until the fruits turn mushy.
- Strain the fruits through a sieve, using the back of a spoon to press all the juice out and ensure the pulp has been pushed through.
- Allow to cool completely. Speed the process by putting the purée in the fridge.
- Put the sugar and water in a small saucepan. Bring to a boil, stirring occasionally.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites.
- Add a thermometer to the sugar mixture. Once it reaches 116°C (240°F), start whisking the egg whites on medium speed to a stiff peak.
- Once the sugar reaches 121°C (250°F), remove from the stove and pour slowly over the egg whites in a thin and steady stream while mixing on medium.
- Once all the sugar is added, increase the speed and whisk until the meringue has cooled to lukewarm and is stiff and fluffy.
- Dice the butter and slow add a few cubes at a time to the meringue while whisking.
- If the butter is too soft and warm, the meringue will look a bit liquid. A few minutes on the fridge or freezer will fix that.
- After all the butter has been added and the meringue looks smooth and flossy, add the fruit purée while still mixing.
- Transfer the meringue to a piping bag fitted with a star tip.
- Using store bought fondant, divide into 5 parts, one for each color. Keep one white.
- Add coloring to the fondant and knead until covered through.
- Cover the flower mold with powdered sugar.
- Use a small bit of fondant to create the hear of the flower, and then add a bigger part of another color to create the petals. Ensure fondant is equally spread into each cavity.
- Pressing in the middle of the mold and bending the sides, release the flower on parchment paper.
- Repeat with all the flowers. Mix and match colors to create different combinations.
Assembling the berry buttermilk cupcakes
- Pipe a rosette of meringue buttercream atop each cupcake.
- Cut strawberries in half and add half a strawberry to half of the cupcakes.
- Decorate the remaining cupcakes with a raspberry and a blueberry.
- Add a fondant flower to each cupcake.
You can watch baking videos on my Instagram!
What do you think of those berry buttermilk cupcakes with fondant flowers? Will you give this recipe a go? Have you had buttermilk cupcakes before?
Thanks a lot for stopping by. Hope you liked this post.
See you soon,