Yet another video by the compelling Sharon on how to make chocolate meringue topped buttercream cupcakes.
‘Creative Cakes by Sharon’ YouTube channel the most praiseworthy, most accessible recipe videos that I’ve ever encountered! And for a beginner chef like me, proactive videos like these make me feel like the sky is the limit!
Always wanted to make buttercream cakes but thought that you’ll be horrible at it? No worries!
Sharon states that she is a self-taught cook and urges you to try out the recipes and fail a hundred times if needed until you get your dish right!
In addition to the video, I will break down all the steps for the buttercream cakes.
First, I want to make sure that you grasp the idea behind what constitutes a meringue dessert and a buttercream icing.
Meringue is a creamy sugary mass made of well-beaten, whipped egg-whites and sugar. Lemon, vanilla, almond or coconut extract are often added for flavor.
Second, the buttercream is made by creaming butter with powder sugar and it falls in the category of icings or cake fillings.
What will you need?
5 egg whites
2 cups of caster / super-fine sugar
2/3 cups of water
Pinch of cream of tartar
450 gr softened, room temperature butter
2 teaspoons vanilla extract
100 gr of your favorite dark chocolate
Place the sugar in a pan and add water. Boil the mixture until sugar dissolves and the temperature is at 240 degrees. Stir lightly.
In the meantime, whip the eggs to which you’ve added the cream of tartar. Bring it to a mass of meringue with stiff white peaks.
Go back and check on the sugar syrup. At this time, use a thermometer to check the temperature of the mixture. As soon as you reach 240 degrees, make sure to remove the pan from the stove.
Slowly drizzle the hot syrup into the meringue. The mixer is on full speed! Relax or you will cook the egg whites too fast. Take your time and drizzle the syrup on the side of the bowl and not directly on top of the beaters.
Leave the mixture until the bowl is at room temperature. Next, add the vanilla extract and the butter into the mixture. There you go! You got yourself a super smooth and silky Italian meringue!
Melt the chocolate gently in the microwave and put it into the meringue. Mix it a little bit more. Put it on top of your previously done cupcakes!