Orange Scented Angel Food Cake with Blackberry Swiss Merengue Buttercream | FoodsOfOurLives.com
It’s Cupcake of the Week time!
Isn’t this a fun project? For me it is! I love making cupcakes.
This was the result of me making a few different random things that needed only egg yolks. I was, of course, left with lots of whites and my husband is well aware that when things of this nature happen… he gets an angel food cake.
So he’s been hovering, waiting, somewhat, but not to patiently for his cake.
I figured I should probably take care of it but needed to make a cupcake recipe up for this project, so I figured I’d kill two birds with one stone.
Clever, right?
Well obviously I can’t just do plain old Angel Food cake, because this has been done. Delicious, but kinda boring.
The other thing my husband adores (besides me and my angel food cakes, obviously) is blackberries.
Let’s really kill the preverbal bird, shall we?
Now the truly amazing thing about this whole thing, in my opinion, is when I googled blackberry swiss merengue buttercream, the recipe I found uses whole eggs!! Gasp! What?!!
I almost didn’t make it because I really didn’t think it would work. But if it did work, my world was going to be changed forever. Because, along with washing dishes, mopping floors and going to the post office, I HATE separating eggs.
I don’t know why. But I do.
For some reason it just annoys me and I always avoid it if at all possible.
I went with it.
Holy moly I am so glad I did.
This buttercream is so good. Creamy and silky and everything you would expect from a buttercream. Yum. And a half.
Hello.
Make this.
Now.
- FOR THE CUPCAKES
- 1½ cups egg whites (10-12 large or you can buy a box of just whites)
- 1½ teaspoons cream of tarter
- 1 cup granulated sugar
- 1 cup sifted powdered sugar
- 1 cup sifted all purpose flour
- 1 tablespoon orange zest
- 2 tablespoons orange juice
FOR THE BUTTERCREAM - 4 whole (yes whole) eggs
- 1 cup granulated sugar
- pinch of salt
- 5 sticks (20 ounces) room temperature unsalted butter, cut unto 1 tablespoon pieces
- 1 teaspoon vanilla extract
- 1 cup seedless blackberry jam (if you can't find seedless, just push it through a sieve to get the seeds out) OR make a puree from fresh blackberries, be sure to remove the seeds
- TO MAKE THE CUPCAKES
- Preheat your oven to 350˚ (for high altitude 310˚).
- Place cupcake papers in two cupcake pans and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tarter on high until stiff peaks form.
- Lower the speed to about medium and sprinkle the sugar over the top.
- Add the zest and juice.
- Remove the bowl from the mixer and fold the flour and powdered sugar in.
- Scoop the batter into the cupcake trays, they really don't puff up like normal cupcakes so go ahead and fill the cups.
- Bake until the tops are a nice golden brown, about 25 minutes (high altitude about 35).
- Remove from oven and cool completely before frosting.
TO MAKE THE BUTTERCREAM - Place the bowl of an electric mixer over a pot of boiling water.
- Add the eggs and sugar and whisk until the mixture is hot and the sugar is dissolved. Yes, stick your fingers in there and rub them together to see if the sugar is dissolved.
- Place the bowl on the mixer and beat the mixture on high until it is thick, about 5 -10 minutes.
- Lower the speed to medium and add the butter a little at a time until it is all in there and smooth.
- Add the vanilla and the jam.
- Beat until thick and smooth.
- If it seems like it isn't coming together, try adding a little more butter. It should come smooth.
- Pipe onto cupcakes and top with a little mint and a blackberry to serve.
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