Behold the Magic Frosting!

Cupcakes! Oh, how I love cupcakes! But, then again really who doesn’t like them? There is just something about those thick swirls of frosting, covering a moist, delicious hand-held cake that is completely irresistible. I have heard great things about Flour Bakery ever since Joanne Chang’s Sticky Bun Throw down with Bobby Flay. If you couldn’t tell, I am a huge fan of Food Network, including anything dealing with Bobby Flay. (I will include the link to the video down below if you are interested in watching!)

After watching the show I decided to search more into Chang’s recipes. After some time of searching through, I decided I wanted to try her chocolate cupcakes mostly because I was intrigued by the name of the frosting- Crispy Magic Frosting.  And oh my gosh, this frosting is indeed magic. With all the baking I do, I have somehow never made a cooked frosting. I guess I was a bit intimidated, but it was so much easier than I thought.  First you make a meringue and then add butter, three sticks of butter to be exact. I almost had a heart attack when I read that- so much butter for one frosting recipe! It is amazing to me, how a frosting with so much butter could still taste so light and airy. I just don’t get where the crispy comes from though in the frosting. I guess it is supposed to develop a thin sugar coating as it sits, making it crispy.  But mine never did get crispy and from the reviews I read, I am not alone. But honestly, that really doesn’t matter to me at all, because this is hands down the best frosting I ever had (and made), crispy or not.  And then, you spread this delicious frosting onto a rich and moist chocolate cupcake. Wow- that is all I can say!

chocolate-cupcake-2.jpg

Flour’s Chocolate Cupcakes with Magic Frosting

Yield: 12 standard size cupcakes

  • 2 oz (56 grams) unsweetened chocolate, chopped fine
  • 1/4 cup (30 gram) Dutch-process cocoa powder- 
  • 1 cup (200 grams) sugar
  • 1/2 cup (one stick/114 grams) unsalted butter
  • 1/3 cup (80 gram) water
  • 1/2 cup (120 gram) milk
  • 1 egg
  • 1 yolk (Tip:  Save the white for the frosting)
  • 1/2 tsp vanilla extract
  • 1 cup (140 grams) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  1. Line your muffin tin with 12 cupcake liners. In a large heatproof bowl, combine chocolate and cocoa powder.
  2.  In a small saucepan over medium heat, heat the sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves (3 to 4 minutes).
  3. Pour the butter mixture over the chocolate and whisk until the mixture is smooth.
  4. Let cool slightly and whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.
  5. In a bowl, stir the flour, baking powder, baking soda, and salt together until blended.
  6. Add the flour mixture to the chocolate mixture and whisk until smooth.
  7. Let the batter sit at room temperature for at least 1 hour to thicken.  Or, cover and refrigerate for up to 3 days.
  8. When ready to bake, preheat the oven to 350F.  Spoon the batter into the muffin tins, filling until at least 3/4 full.
  9. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip and they pass a toothpick check. I would start checking at 20 minutes.
  10. Cool completely on a wire rack.
chocolate-cupcake-1.jpg

 Frosting

  • 2/3 cup granulated sugar
  • 2 egg whites
  • 1 1/2 cups (3 sticks) of room temperature butter, very soft, cut into 2 inch pieces.  Yikes!!
  • 1 2/3 cups confectioner’s sugar
  • 1/4 tsp kosher salt
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
In a heatproof bowl, whisk the sugar and egg whites into a slurry.  Fill a saucepan about 1/4 full with water and bring to a simmer.  Set the bowl over the water but do not allow the base of the bowl to touch the water.  Whisk for 3 to 5 minutes or until the mixture is hot to the touch. It will thin as the sugar melts and becomes more white in color.

Pour the mixture into a mixer bowl or with a hand mixer, whip on medium-high speed for 6 to 8 minutes or until the mixture becomes thick and white like meringue and is cool to the touch.  At medium speed, add the butter a few chunks at a time, beating for 3 to 4 minutes or until it is all incorporated.   Add the powdered sugar, salt, milk, and vanilla and beat until smooth and satiny.  You should end up with 3 1/2 cups of frosting- way more than is needed for 12 cupcakes.  If not using immediately, store in an airtight container at room temperature for up to 3 days.  Or, you can store it up to two weeks in the fridge, allow it to soften at room temperature and then beat in the mixer for a few minutes until smooth.

Video: Sticky Bun Throw Down

Source: Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe

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