YELLOW CUPCAKES WITH CHOCOLATE CREAM FILLING AND PECAN BROWN SUGAR BUTTERCREAM|
1/2 pound or 2 sticks of butter (room temp)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (non self rising)
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/4 cups whole milk
1/4 cup cornstarch
1/2 cup granulated sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces chopped, semisweet chocolate
Pecan Brown Sugar Buttercream
2 large egg whites
1/2 cup brown sugar
6 ounces or 1½ sticks butter (room temp)
1/4 cup chopped pecans
Preheat oven to 350 F. Line cupcake tins with paper cups. With a metal whip mix both flours, baking powder and salt. In a stand mixer with paddle attachment whip the butter and sugar on medium speed until mixture looks light and fluffy. Slow mixer to medium-low and add eggs one at a time until completely combined. Slow mixer to the lowest setting and add the flour mixture in three parts alternating with the milk. Start and finish by adding flour. Use a plastic spatula to scrape down the sides of the bowl when necessary. Bake 20-25 minutes until cooked, rotate pans half way through the process.
In a cool top of double boiler, combine the cornstarch, sugar and salt.
Using a rubber spatula mix while slowly pouring in the milk. Place double boiler top over the simmering water while constantly stirring. Mix for 15 minutes until thickened
Add chocolate and mix until combined. Pour through a strainer into a bowl and place plastic wrap directly on the filling. Refrigerate for at least 30 minutes. Transfer into piping bag.
In the top of a double boiler constantly whisk egg whites and brown sugar to reach 160 F. In a stand mixer with the whip attachment whisk the whites/sugar mixture on medium-high speed the until it is room temperature and stiff peaks form. Change the whip attachment to the paddle attachment and mix on low while adding the butter a tablespoon at a time. Add in the pecans. Place in piping bag or bowl and refrigerate.
Cupcake Construction: Using a Parisian knife or melon baller remove a scoop from the top center of each cupcake. Cake must be completely cooled. Pipe or spoon the chocolate filling into the scooped out area of the cupcake. Pipe on or use a knife to spread on the pecan brown sugar buttercream. Refrigerate the decorated cupcakes.