Monday, October 13, 2008
My friend recently had a birthday party with a train theme for her son. She was buying cupcakes, but really wanted a train of some kind to put on top. I created this train using the technique that I first saw on Bakerella's blog (which she used for flowers in her Mother's Day post). In order to display the trains, I had to make my own cupcakes, of course. I used a yellow cake recipe from the book, The Cake Bible, and a butter cream frosting from the same book. The recipe was very easy, and turned out wonderful. I would, however, omit some of the butter from the frosting in the future (like two whole sticks). It was a little too buttery for me.
6 large egg yolks, at room temperature
1 cup milk
2 1/4 teaspoons vanilla
3 cups cake flour
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened
Preheat oven to 350
In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla. Set aside.
In a stand mixer combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about a minute or so, until the cake's structure is developed. Scrape down the sides of the bowl. Begin adding the egg mixture in 3 batches, beating about 20 seconds after each addition. Pour into cupcake pan and bake about 20 minutes.
Makes 4 cups
6 large egg yolks
3/4 cup sugar
1/2 cup corn syrup
2 cups unsalted butter, softened (again, I would reduce this to 1 1/2 cups)
Have ready a greased 1-cup heatproof glass measure near the stove. In a stand mixer, beat the egg yolks until light in color. In a small, nonstick saucepan, combine the sugar and corn syrup . Heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Immediately transfer the syrup to the glass measure to stop the cooking. Pour a small amount of the syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Continue beating at high speed for 5 seconds each time syrup is added until all of the syrup is in. Scrape down the sides of the bowl and continue beating until the mixture is completely cooled. Gradually beat in the butter.