Tuesday, September 30, 2008

White-Cake Cupcakes

Yeah September is a month full of something. Something that beautiful for me beside it's spring time, beautiful month Ramadan on this year, my daughter birthday, my birthday and KBB birthday. I think KBB is quite well known now days, its a bunch of wonderful people who share idea of baking, challenge and most all of friendship. Arfi is successfully brought this group into such an phenomenal group. So congrats Arfi, congrats KBB !!

Here's the baking dedicated to KBB for this month. White-cake Cupcakes. I first knew this cake from the Daring Bakers, that brought this Dorie's recipe for challenge. Most of all I love white cake. I searched white cake recipes and now I came to the end of search ^_^. I'm also wondering about the buttercream too, made from white egg, buttercream recipe I've never tried before. There are things that I love from Dorie Greenspan's recipe , she explained the steps clearly that you wouldn't go wrong with it.

white cupcakes

Perfect Party Cake, adapted from Dorie Greenspan:
For the Cake
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract


For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.


To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

white cc

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

The cake is ready to serve as soon as it is assembled, but it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.


  1. Cake-nya cantik mbak, senang deh ngeliatnya:D Happy Eid' fitri ya mbak... maaf lahir&bathin. taqabbalallahu minna wa minkum...

  2. bu,pake tip no 1M ya tuk swirl?
    daku bayangin motong cakenya ribet kyknya..
    nah btw manggang cupcakes pakai papercup model itu ndak perlu using muffin mold bisa ya?
    & met lebaran ya..

  3. Mbak Rita.. Finally.. baking lagi...^_____^
    cupcake nya looks yumm....
    btw meringue buttercream nya manis gak mbak?
    trus buttercream yang sudah jadi hrs taruh di fridge atau bisa tahan di ruangan?
    Thanks loh mbak..
    Met Idul Fitri for you and Family...
    jgn lupa di post semua foto2 makanan nya ....

  4. mak kemane ajeeeeeeeeeeeeeeeeeee! gile benerrrr! emang itu bone china ga pecah dioven?

  5. hemmm..uennakknya.. sy juga suka white-cake...simple and enak tuch..and buttercreamnya juga yummy..so creamy ...^_^...

  6. ooppss ada yg ketinggalan ...

    HAPPY B'DAY...ALL the best for all of you ...^_^...

  7. mak rita... akhirnya moencoel lagi :D looks yummy nih, ngopas ah kapan2...

    mbak arfi, kayaknya sih si kuenya ditangkringin di dlm cangkirnya, ada terlihat cup muffinnya.

  8. The one in the teacup won my heart! ;)

  9. Shinta: thanks Shin... maaf lahir batin ya shin

    Foni: tip 1m iya fon, kagak perlu dipotong sih fon pan cupcake nih tinggal push bottom aza hahahah...and iya asyik jg pakek papercup kayak gini gak ribet. langsung ae tancap.

    Margarets:Marg trust me, gak manis-manis banget aku aja surprise,katanya si DG seh tahan 3 hari, tapi punya aku tahan labih lama ah heheh... maklum puasaan. trus swirlnya itu gak memble stay on shape

    Arfi: makkk... ini gak di bake di cangkir kok di paper cup

    Elny : thanks Elny I love you !!!!

    Re: ayuh dweh di copas, percaya deh ma dg... heheheh... aku paporit banget dweh

    Patricia : Wish we are neighbour pat, so we can share the food we baked ^____^

  10. Rasane iki andalane sampeyan sing pernah dicerita'ke biyen. Kapan-kapan contek ah.
    Yu, Taqaballallahu minna wa minkum. Nyuwun ngapunten lahir ugi batin.

  11. udah balik lagi nge-blog ya Rit? hayo...siapa yg abisin cupcake nya? ;D

  12. Rita, selamat lebaran yah non! sorry telat nih. gk sering beredar sekarang2 ini soalnya.

    btw, duh iri.com gw liat lighting mu. Natural light is always my fav. hanya disini udah fall kalau mau difoto musti masak pagi. so keseringan gk kesampaian jadina.. pake lampu neon. BT euy. loh sorry jadi curhat.

    once again, hope you did have a wonderful Eid Mubarak:)

  13. cupcakenya lucu banget, izin copas resepnya yach!thanks

  14. Sebelon lupa Selamat Idul Fitri ya Rit, mohon maaf lahir dan bathin. Cupcakesnya cantik, fotonya apa lagi..., btw butter creamnya klo nggak pake putih telur bisa diganti yang lain nggak Rit, soale suka nggak yakin aja klo pake putih telor masih mentah gitu.

  15. rittt cakep banget cakenya...terutama nangkring di tea cup hehehe...

    aku paling gemar tuh sama tea cup yg kayak gitu...keliatan vintage abisss hehe

  16. mbak Rita, kalo mau tahu event Masak Bareng ini link-nya http://shinta-littlekitchen.blogspot.com/2008/10/masak-bareng-edisi-oktober08.html

  17. wuih..imuuuut dan cantik, cangkir dan kuena...mintaaaaa ;)

  18. ohhhhhhh Nooo dah lama ga main bs, ternyata disini photo2 cantik dah bermunculan :D

    btw itu serabut putih pake apaan Rita?aku pengen bikin cupcake jumat besok


  19. These cupcakes look so pretty! :) I love the color of the frosting!

  20. mbak Ritaaa... ya ampun geblek bener sampe kelewat gak mampir sini ultah KBB kmrn. Cuantiiik banget, cupcake, foto, en tuh cangkir naksir berats!


^.^ hi...