For the white cake:
1. Preheat your oven to 350°F. Insert paper liners into a standard-size muffin pan.
2. In a large bowl, cream the butter with the sugar on medium speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until incorporated.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. With the mixer on low speed, alternatively add the flour mixture and milk until combined, starting and ending with the flour mixture.
5. In a small bowl with clean beaters, beat the egg whites on high until foamy. Add the cream of tartar and continue to whip the whites until stiff peaks form. With a spatula, add a little of the egg whites to the batter to lighten it up. Fold in the remaining egg whites until combined. Be careful not to overmix.
6. Fill the cupcake liners ¾ full. Bake for 15–20 minutes or until done. Cool cupcakes

For the sauce:
1. Combine all ingredients except basil in a saucepan. On a medium flame, stir the mixture, making sure the sugar doesn’t caramelize and burn. Continue to heat until the mixture starts to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
2. Remove from heat and pour the mixture into a blender. Add the minced basil. Puree until smooth. Strain to remove any seeds or pulp. Cool completely before using. It will thicken as it cools.

For the buttercream:
1. Whisk egg whites, sugar, and water together in a large stainless steel bowl.
2. Set the bowl over a water bath of hot simmering water. Whisk the whites over the water bath until hot to the touch. Remove from the water bath and add in the vanilla.
3. Beat on high speed for 3–5 minutes until the whites have cooled.
4. Beat in the softened butter about 2 tablespoons at a time. Continue to beat on high speed until light and fluffy. Don’t worry if the buttercream “breaks.” Continue to whip and it will come together.
5. Add the puree and continue to beat the buttercream until light and fluffy.
6. You can adjust the flavor of the buttercream by adding more of the puree.

takethecannoli

3 Recipes | 1 Cookbooks | Profile

This recipe viewed 12 times
Source: Take The Cannoli

Public

Open

Tags: