Vanilla Cupcake Baci Buttercream

Vanilla cupcake with Baci® Perugina® buttercream

Ingredients

For the Cake:

  • 2 1/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 Baci® Perugina® Original Dark, finely chopped
  • 6-8 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Milk or cream, to thin (if needed)

For the garnish:

  • 1 bar (3.5 ounces) Perugina® 70% Cacao Bittersweet chocolate
  • 4-5 Baci® Perugina® Original Dark , cut into slivers
Vanilla cupcake with Baci® Perugina® buttercream
Average
25 minutes
12
Average
  • Make the cake. Adjust an oven rack in the middle position; preheat the oven to 350 F. Line two 12-cup cupcake tins with cupcake liners. In a large bowl, sift together the flour, baking powder and salt. Set to the side. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Transfer the mixture to a bowl for the moment, and set to the side. Fit your stand mixer with the paddle attachment or a rotary beater. In the bowl (it’s fine to use the same bowl you just used for the egg whites; no need to wash), cream the butter until fluffy and light, 2-3 minutes on medium-high speed.
     
  • Add the sugar(s), and mix until combined and smooth, about another 2 minutes on medium-high speed. Add the egg yolks, one at a time, stirring after each addition and scraping the sides of the bowl as needed with a rubber spatula. Stir in the vanilla.
     
  • Add the buttermilk and flour mixtures alternately, in 2-3 additions each. Mix until the batter is smooth and lump-free, scraping the sides of the bowl with a rubber spatula as needed. The batter will be fairly thick. By hand, fold the egg whites into the batter, stirring gently and only until no streaks of white remain. Fill each cupcake liner about ⅔ full; do not overfill, as the batter may bubble over the sides. Place the cupcake tins in the preheated oven. Bake for 17-20 minutes, rotating the pans at the 10 minute mark to ensure even baking. To test for doneness, you can insert a toothpick or cake tester in the center of a cupcake; it should come out mostly clean. Remove the tins from the oven, and place on wire racks to cool completely.
     
  • Make the buttercream. First, melt the chopped Baci® Perugina® candies in the microwave or in the top of a double boiler. Set to the side for the moment. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2-3 minutes, or until very smooth.
     
  • Add 2 cups of the confectioners’ sugar and the salt, and stir to combine, first on low then on a higher speed as the sugar is absorbed. Stir in the slightly cooled melted Baci® Perugina® and the vanilla. Continue adding the sugar, 1 cup at a time, until the buttercream has attained your desired spreading or piping consistency. If at any point the buttercream becomes too thick, add milk or cream, 1 teaspoon at a time, until the consistency has thinned out to your desired consistency.
     
  • Ice the cupcakes using the Baci® Perugina® buttercream. Place the iced cupcakes in the refrigerator to slightly “set” before the next step.
     
  • Melt the Perugina® 70% Cacao Bittersweet Chocolate, either in the microwave or in the top of a double boiler.
  • Drizzle each cupcake with a little bit of the melted chocolate, and then top with slivers of Baci® Perugina®. These cupcakes will keep for 3 days at room temperature in an airtight container; it can also be frozen for up to 1 month.
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