It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream

It was a very exciting night in our house. We came home to a fully functioning kitchen AND I got some belated birthday gifts in the mail (thanks Dad!). Included in the package from my dad was Martha Stewart’s new cupcake book. I knew it was a sign that I needed to make cupcakes to break in my new stove.

I decided to go with the buttermilk cupcakes since I had buttermilk in the fridge. These cupcakes might become my go-to non-chocolate cupcake. They are very tender and have a great flavor.

I topped them with the chocolate Swiss meringue buttercream. I’m a huge fan of SMBC, and have never tried the chocolate variation before. This frosting has a very subtle chocolate flavor that paired nicely with the cupcake (this frosting would also be great on chocolate cupcakes).

I decided to use some of my colored cupcake liners to brighten things up a bit. I ended up getting 3 dozen cupcakes from this recipe. I made a half batch of the frosting and it frosted 31 of my cupcakes. That’s ok though because we just “taste tested” the naked ones.

I also wanted to share my new cupcake container. I used to have the Wilton one which is somewhat big and awkward and it only holds 12 cupcakes. The bigger problem is that it wouldn’t fit into our new cabinets (before the renovation, I just kept it on top of the cabinets). But I found this double decker one at Container Store and it’s perfect. Not only does it fit in our cabinets, it also holds two dozen cupcakes. And since the layers snap together, if you only had 1 dozen cupcakes, it would work great for that too. We both agree this cupcake carrier is much better than the old one.

Yellow Buttermilk Cupcakes – from MarthaStewart.com (the same recipe is in the cookbook) – makes 36 cupcakes
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Chocolate Swiss Meringue Buttercream – from MarthaStewart.com – I made a 1/2 batch of this since I had 3 egg yolks left from the cupcakes. Here is the full batch recipe which makes 4 cups
5 large egg whites
1 1/4 cups sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 1/2 oz semisweet chocolate, melted and cooled
1/4 teaspoon coarse salt

Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

At low speed, add butter to egg whites, and beat until smooth. Add vanilla, chocolate, and salt, and continue mixing until incorporated.

Bookmark and Share
    Pin It

20 Responses to “Daring Bakers take on the Yule Log”

  1. #
    1
    Beth G. — December 22, 2007 at 7:58 pm

    Looks great!! I love the history info too 🙂 Congrats you did an awesome job!

  2. #
    2
    Gigi — December 22, 2007 at 8:28 pm

    Love the history info and your buttercream looks so silky. Nicely done!

  3. #
    3
    MrsPresley — December 23, 2007 at 12:18 am

    good job! rolls like the yule log and the pumpkin roll really aren’t too hard to make, but they’re great to bring to get togethers b/c everyone loves them 🙂

  4. #
    4
    Claire — December 23, 2007 at 2:26 am

    Congrats on your first “real” yule log. I wasn’t crazy about the buttercream either, though I did like the coffee flavor!

  5. #
    5
    marias23 — December 23, 2007 at 2:27 am

    Yum! Very nice, creamy-looking buttercream. Looks delish! Merry Christmas and Happy New Year!

  6. #
    6
    SMJ — December 23, 2007 at 3:04 am

    I went for raspberry inside too – and agree that chocolate frosting would be tastier. Good job!

  7. #
    7
    Lis — December 23, 2007 at 3:59 am

    You did an awesome job, Jen!

    Your log turned out so pretty – as did the mushrooms!

    Way to go!

    xoxo

  8. #
    8
    Hilda — December 23, 2007 at 2:57 pm

    Your log looks wonderful, so silky creamy. Happy Holidays!

  9. #
    9
    ~Amber~ — December 23, 2007 at 4:19 pm

    Your log looks awesome. Congratulations on completing the challenge.

  10. #
    10
    Meryl — December 24, 2007 at 2:58 am

    Very pretty! I thought this one was harder than the “Buche” I made in French class too.

  11. #
    11
    Lunch Buckets — December 24, 2007 at 5:35 am

    I love your texturing – nice log!

  12. #
    12
    Peabody — December 24, 2007 at 9:24 am

    Job well done. I made it with chocolate buttercream and I think it would have gone lovely with raspberry.

  13. #
    13
    Cheryl — December 24, 2007 at 6:39 pm

    I love the idea of the raspberry filling with the coffee buttercream. That must have tasted incredible.

  14. #
    14
    Dolores — December 26, 2007 at 6:01 am

    As worldly as I thought I was at the time, I never could have attempted anything this complex in high school. You did a great job with your… it looks luscious!

    I hope you had a joyous holiday, and that 2008 brings you health and happiness, laughter and love.

  15. #
    15
    Julius — December 26, 2007 at 7:04 am

    Great bûche de Noël and I loved reading your post.

    Happy Holidays!

    Julius from Occasional Baker

  16. #
    16
    Tartelette — December 27, 2007 at 6:11 pm

    You aced this challenge like a pro! It looks gorgeous!
    Hope you had a wonderful Christmas!

  17. #
    17
    Deborah — December 28, 2007 at 1:04 am

    Your filling looks and sounds delicious! I went with chocolate for the outside, and loved it. Great job!

  18. #
    18
    Rosa's Yummy Yums — December 28, 2007 at 3:39 pm

    A very pretty log! Well done!

    Cheers,

    Rosa

  19. #
    19
    Jen Yu — December 31, 2007 at 1:23 am

    Nice work there. I love the combination of raspberry and chocolate – mmmm! Congrats on your challenge and happy new year 🙂

    jen at use real butter

  20. #
    20
    Quellia — January 5, 2008 at 3:43 am

    Oooh I love the idea of the raspberry in the log!

Leave a Comment