After my éclair-baking spree for the past two weeks, I find myself with leftover egg whites from making the pastry cream. So I turned to the books for a cake recipe to use up the egg whites and I stumbled upon Rose Levy Beranbaum’s White Velvet Butter Cake recipe. I adapted the recipe and turn them into egg white cupcakes!
One thing I really like about Rose’s recipes is that she provides both metric and imperial measurements – which means they are in grams as well as in cups. Many American cookbooks I own (and recipes I found online) provide measurements only in cups, and because I don’t really like using the measuring cups to measure the ingredients – especially butter (how do you even do that?) – so for most recipes I will have to convert them into grams first before I start baking.
Another interesting thing to note is that Rose’s way of making butter cakes is different from the way I’ve seen and learned since young. Usually we start by creaming butter and sugar together, then beat in the eggs, and finally adding, alternately, the dry ingredients (flour, salt, raising agents) and wet ingredients (milk, buttermilk etc.) Rose’s method begins by creaming the dry ingredients with the butter and most of the wet ingredients, then she beat in the eggs (which are mixed with the remaining wet ingredients) in a few parts.
Though I have no idea what’s the science behind this method, I quite like it because the method is a lot easier – no need to check on how pale and creamy the butter and sugar is! Also, the cake batter is ready much faster than the traditional method and the most important fact of all – the cake still tastes damn good (have already tried 3 of her recipes as I’m typing this)!
I had 2 egg whites leftover (about 60 grams), so I scaled down the recipe and I ended up with 8 egg white cupcakes. They are actually good plain or with some berries or chocolate chips added in, but I cannot help whipping up some dark chocolate ganache to top it off – because many things taste better with chocolate! (And I think they look better in photos too 😉 )
|1) In a small bowl, use a wire whisk and whisk together egg whites, 25 grams milk and vanilla. Set aside.||2) In a medium to large mixing bowl, use another wire whisk and whisk together flour, cornstarch, sugar, baking powder and salt.|
|3) Add in softened butter and 80 grams milk.||4) Using a handheld electric mixer, beat on medium speed for 3 minutes to aerate the batter. Scrape down the batter occasionally from the sides of the bowl with a spatula. (The mixture actually will look more moist than this - I didn't add enough liquid for this attempt.)|
|5) Add in the egg white mixture in 3 parts, beating well on medium speed for 1 minute and scraping the sides of the bowl after each addition.||6) Fill the cupcake liners 2/3 to 3/4 full and bake for 20 to 25 minutes.|
Fancy some more cupcakes? Check these out!
|Devil’s Food Cupcakes with Fresh Mint Chocolate Frosting||Red Velvet Cupcakes and Cream Cheese Frosting|
Or check out all the cupcakes and mini cakes on the blog here!
- 60 grams egg whites (2 egg whites), at room temperature
- 25 grams milk, at room temperature
- ½ teaspoon vanilla
- 115 grams all-purpose flour
- 15 grams cornstarch
- 100 grams caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 75 grams unsalted butter, softened
- 80 grams milk, at room temperature
- 100 grams dark chocolate, finely chopped
- 100 grams cream, minimum 30% fat content
- Preheat oven to 175C / 350F. Line a muffin tin with cupcake liners. Set aside.
- In a small bowl, use a wire whisk and whisk together egg whites, 25 grams milk and vanilla. Set aside.
- In a medium to large mixing bowl, use another wire whisk and whisk together flour, cornstarch, sugar, baking powder and salt. Add in softened butter and 80 grams milk. Using a handheld electric mixer, beat on medium speed for 1½ minutes to aerate the batter. Scrape down the batter occasionally from the sides of the bowl with a spatula.
- Add in the egg white mixture in 3 parts, beating well on medium speed for 30 seconds and scraping the sides of the bowl after each addition.
- Fill the cupcake liners ⅔ to ¾ full. You will get about 6 to 8 cupcakes, depending on the size of your cupcake liners.
- Bake for 20 minutes to 25 minutes until the top is lightly golden on top and a skewer inserted into the center of the cake comes out clean. Remove the cupcakes from the muffin tin and cool completely on a wire rack before frosting.
- Place finely chopped chocolate in a heatproof bowl.
- Place cream in a small pot and bring to a simmer. Add the cream into the chocolate. Cover the bowl and set aside for 5 minutes.
- After 5 minutes, use a wire whisk to whisk the ganache together gently, until all the chocolate has melted and the mixture is smooth. Let cool until thickened before spreading onto the cooled cupcakes. (You can chill the ganache faster in the refrigerator, checking and stirring it every 10 to 15 minutes).
- Cupcakes recipe adapted from White Velvet Butter Cake from The Cake Bible by Rose Levy Beranbaum