Forget gold, we'd feel lucky to find this cupcake at the end of the rainbow! This is a rich, thick frosting made in the style of mousse. Due to the amount of dark chocolate in the recipe, it is denser than a mousse and perfect for frosting a tender vanilla cupcake. Our Natural Irish Stout Beer Type Extract gives the full flavor of a dark beer without the alcohol.
Ingredients
VANILLA CUPCAKES
- 1½ cups all purpose flour
- 3 tbsp cornstarch
- 2 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 heaping cup sugar
- 6 tbsp unsalted butter, melted and cooled slightly
- ¼ cup oil
- 1 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
- ¾ cup milk
CHOCOLATE STOUT FROSTING
SPECIAL EQUIPMENT
- standard cupcake pan
- cupcake liners
- assorted sprinkles for decorating
Directions
VANILLA CUPCAKES
- Preheat the oven to 350℉.
- Sift together flour, cornstarch, baking powder, and salt. Set aside.
- Whip eggs and sugar till light and fluffy.
- Add melted butter, oil, and Madagascar Bourbon Vanilla.
- Alternate adding dries and milk, beginning and ending with dries.
- Bake for 18-20 minutes.
- Let cool completely before frosting.
CHOCOLATE STOUT FROSTING
- Over medium-low heat, melt the chocolate and butter over a bain marie, stirring until smooth. Remove from heat and stir in Natural Irish Stout Beery Type Extract.
- Whip half of the sugar and the egg yolks to ribbon stage and set aside.
- In a clean bowl, whip the other half of the sugar with the egg whites to make a soft meringue.
- Fold the melted chocolate and butter mixture into the egg yolks.
- Add the meringue in thirds, folding gently with each addition.
- Cover and chill for two hours or overnight before using.
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