Several years ago, while giving a cooking demonstration in Montreal, I discovered this simple and beautiful technique for making a rose-shaped topper. Because the velvety White Chocolate Whisper Cake in
Plan Ahead Make the raspberry glaze several hours ahead.
|white chocolate containing cocoa butter, chopped||.|
|pure vanilla extract||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
16 cupcake liners set in muffin pans or custard cups | Optional: a 2 inch diameter ice cream scoop | A pastry bag fitted with a ½ inch open star pastry tube
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid.
In a small bowl, whisk the egg whites, about
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted chocolate and beat to incorporate it, about 10 seconds.
Use the optional ice cream scoop or a spoon to place the batter (
Let the cupcakes sit for 20 minutes at room temperature before placing them in the oven. This resting period will ensure rounded tops.
Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
In the bowl of a stand mixer fitted with the flat beater, beat the butter on medium-high speed until creamy, about 1 minute. Set aside in a cool place (no warmer than 70°F/21°C).
Pour the egg whites into the bowl of a stand mixer, if you have a second mixer bowl, or into a medium bowl and have ready a handheld mixer. Add the cream of tartar.
Have ready a
In a small heavy saucepan, preferably nonstick, stir together all but
Fill the pastry bag with the mousseline buttercream. Hold the bag at a 45 to 90 degree angle with the tube slightly above the center of the cupcake. Squeeze firmly, allowing the buttercream to begin fanning out. Then move the tube in a circular motion, piping spiral coils of frosting that slightly overlap each other until reaching the edges of the cupcake. Gradually relax the pressure so that the buttercream will meld into the last coil. The piped buttercream should resemble a rose.
Alternatively, use a small metal spatula to swirl the top of each cupcake with about
If desired, garnish each plate with a tiny crystallized rose (see Coco Savvy).
Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.