Monday, February 20, 2012

Parmesan Sour Cream Cupcakes with Raspberry Whipped Cream

Hi Friends.

Apologies for my lack of presence. I have been a travelling fool lately.

I really stoked about what's going on below in this post. This cupcake was totes awesome. And super creative.

 I took it back to where it all started and headed over to my hero, Cupcake Project's website since I was feeling uninspired. I stumbled on this wowza cuppycake and it was love at first sight.

Parmesan and sour cream doesn't sound like it should be in a cupcake, but man does this recipe knock my socks off. I pity the fool who doesn't try.

The cake is light and sweet while the Parmesan and sour cream give this incredible tang that is out this world. Topping it off with a light raspberry whipped cream hits the spot. People may look at you a little silly when you tell them what it is, but once they bite into it, I'm pretty sure they will hug you. Or buy you a balloon.

Parmesan Sour Cream Cupcakes
(recipe from Cupcake Project)

1 1/4 cups cake flour (not self-rising)
2 ounces very finely grated Parmesan
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cool room temperature
2 cups powdered sugar
2 large eggs, cool room temperature, beaten lightly
1/2 cup sour cream, cool room temperature

The How To:

Preheat oven to 350 F.

In a large mixing bowl, combine flour, Parmesan cheese, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment on medium speed, cream the butter briefly until smooth. (If you don't have a stand mixer, don't despair. You can still make this recipe - just mix with whatever tool you have.)

Reduce the speed to low and slowly add the powdered sugar. Mix on medium speed for 5 full minutes, until the mixture is light in color and fluffy in texture.

With the mixer still on medium speed, slowly drizzle in the eggs, tablespoon by tablespoon. If the mixture begins to curdle, stop adding the eggs and increase the speed until batter is again creamy. Then decrease the speed and resume adding the eggs. Continue to cream, scraping the sides of the bowl a few times, until the mixture appears fluffy white, velvety, and increased in volume, about 3 minutes.

Stir in 1/4 of the flour mixture.

Add 1/3 of the sour cream, stirring until blended.

Repeat the procedure, alternating dry and liquid ingredients, ending with the final addition of flour.
Divide evenly among the cupcake liners.

Bake for 20 minutes or until a toothpick comes out dry. 

Raspberry Whipped Cream Frosting

2 cups heavy whipping cream
about 25 raspberries (I used defrosted frozen raspberries)
1/3 cup powdered sugar

Whip heavy whipping cream until it looks like whipped cream.
Smash the berries until you have a liquidy raspberry paste.
Mix in the berries and powdered sugar until just combined.
Spread or pipe on cooled cupcakes.

happy baking! :)
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