
Vanilla Bean & White Chocolate Birdie Cupcakes {and Video Tutorial}




Vanilla Bean White Chocolate Birdie Cupcakes {and Video Tutorial}
Moist, fluffy vanilla cupcakes topped with rich & creamy vanilla bean white chocolate frosting and topped with a hand-stamped fondant medallion.
For the stamped fondant medallions
- ~5 oz (145 g white fondant)
- AmeriColor Soft Gel Paste (Navy Blue)
For the cupcakes
- 2-1/2 cups 275 g(10 oz) cake flour, sifted
- 1 tablespoon 15 g baking powder
- 1/2 teaspoon 5 g salt
- 1 cup 237 ml whole milk, at room temperature
- 2 large egg whites (60 g, at room temperature)
- 1 whole egg (at room temperature)
- 1 teaspoon 5 ml Pure Vanilla Extract
- 1/4 teaspoon 1.75 ml Pure Almond Extract
- 1-1/2 cups 300 g granulated sugar
- 1 stick (115 g(8 tablespoons) unsalted butter, at room temperature)
For the frosting
- 1 cup 227 g(8 oz) unsalted butter, at room temperature
- 6 oz quality (175 g white chocolate)
- 1/2 vanilla bean (seeded and scraped)
- 1/2 teaspoon 2.5 mL almond extract
- Generous pinch of salt
- 3 cups 375 g(13.5 oz) sifted icing sugar
For the stamped fondant medallions {can make anytime in advance}:
- Roll white fondant on cornstarch-dusted (or icing sugar) surface until 1/8" thin, or even thinner and cut as many 2.25" diameter circles as needed (you will want to make a few extra). Let dry overnight.
- Apply a thin layer of soft gel paste (I used AmeriColor Navy Blue) onto a new, clean rubber stamp using a small angled paintbrush (that you designate for food use) and gently press down upon fondant circles. Touch up any unstamped spots with your paintbrush. Let dry. {see video tutorial}
For the cupcakes:
- Preheat the oven to 350°F (180°C) and center the oven rack. Line 2 muffin/cupcake pans with your favourite standard-size cupcake liner, and put the first cupcake pan on a baking sheet. (You will place the second cupcake pan on the same sheet in the oven once the first tray is baked.)
- Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.
- In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
- With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
- Divide batter evenly among your cupcake liners–about 2/3 full–and bake until a toothpick comes out with a few crumbs only, about 16 minutes.
- Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
For the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 3-4 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
- Melt chocolate in microwave in a small heatproof bowl, or over a pot of simmering water on the stovetop, stirring often. Let cool.
- Add melted chocolate to butter and beat until incorporated. Add extract, vanilla bean and salt and mix on medium speed for 1 minute. Add sifted icing sugar, beating on low speed until just combined, increasing to medium speed until well combined.
Assembly of the Cupcakes
- Pipe a generous swirl of frosting atop each cupcake, using pastry tip 1M, or the tip of your choice.
- Gently press a fondant medallion upon each cupcake. Best enjoyed same day.
- I used Satin Ice Rolled Fondant
and Americolor Soft Gel Paste Navy Blue
for this project.
- I found the bird rubber stamp at Michael's Craft Store, but there are so many gorgeous options on Etsy.
- I use this Ateco Fondant Work Mat
for all of my fondant work (and more!).
- I used the 2.25" round cutter from this Ateco Plain Round Cutter Set
.
Good luck & enjoy!