The wonderful vanilla cupcakes of Billy Reece, owner of Billy’s Bakery from NY, were the perfect canvas to experiment a bit with my décor techniques. I used two materials, Angel Feather Icing and rolled fondant.
I’m posting today the recipes for the cupcakes and the icing, both are amazing, I mean it. You have to try these two together ASAP.
Remember that both, icing and fondant are white, so you can personalize adding colours and textures; the goal is to have fun in the kitchen.
- 1 ¾ cup cake flour, not self-rising
- 1 ¼ cup unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Angel Feather Icing
- 2 large egg whites
- 170 g ¾ cup) of white sugar
- 1 dl (1/3 cup) corn syrup (here are some alternatives)
- 2 tablespoon cold water
- ¼ teaspoon cream of Tartar (alternative you can use 1 tsp. fresh lemon juice)
- ¼ teaspoon salt
- 1 tsp. vanilla extract or almond extract
- Food coloring (optional)
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 times, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula or piping bag to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below.
Take your handheld electric mixer and beat the mixture until the icing has stiff peaks.
Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy.
You can add drops of food coloring if you like.