Petites génoises individuelles? Bien sûr! (Cupcakes? Certainly!)
I adore cupcakes. They are so cute, and so scrumptious!
Today, I decided to title this post in French because I felt these specific cupcakes had a little more class, and reminded me of something simple, yet elegant, that could probably be found in virtually every French boulangerie (bakery).
The possibilities for cupcakes are literally endless, so I mixed together several recipes to make these petites chéries (little darlings). The secret to creating these divine French-inspired cupcakes, is to fill the center with homemade whipped cream; a sweet little surprise that adds instant sophistication.
As you can see, I had much success, and these cupcakes turned out delightful!
My Recipe Mélange (mixture):
Best Yellow Layer Cake (originally from Smitten Kitchen, but I edited it for cupcakes):
4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
Preheat oven to 350°F. Line your cupcake pans.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Pour into cupcake pans, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean.
Homemade Whipped Cream (my recipe):
16oz heavy whipping cream
Beat the heavy whipping cream until just about set. Then add in confectioners sugar (a to your sweetness), and 1 teaspoon of vanilla extract. Beat until cream forms stiff peaks.
Hershey’s Perfectly Chocolate, Chocolate Frosting (taken from Hershey’s Chocolate Recipe Collection):
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Bon Appetit! xoxo Rachel