Why This Recipe Works: Peanut butter and marshmallow are seriously quite the pair. I don't think this cupcake really needs an explanation as to how crazy delicious it is! There are quite a few components to this cupcake. You can make the filling ahead of time. Two to three days ahead of time if you want. Just store it in the fridge! I really do hope you try this cupcake and share with friends the awesomeness. I mean at least share one, you can keep the rest for yourself! I won't judge.
The Science Behind The Sweets: What Egg Whites Are Best For Meringue?
To put it simply fresh room temperature eggs are best for meringue. But why? Well fresh is best if you can get them. Like literally run out to your chicken coop now. Oh, you don't have one? Me neither. But as soon as those eggs are laid, they begin aging. When first laid, they are quite acidic and as they age they become more alkaline. Egg whites are mainly water (90% water, and 10% protein). And when you beat egg whites, you cause the proteins in the egg whites to uncurl. So when eggs are freshest, that acidity to helps to uncurl the proteins in the egg whites which helps them to foam. And when they are at room temperature the proteins are less curled so they basically been given a head start in to whipping them up into a meringue. So keep in mind, if your egg whites are colder they probably take a little longer in your stand mixer.
Of course, the older the eggs and the more room temperature they are means those egg whites will need a little help in remaining stable. That's where a little acid (like cream of tartar) helps those egg whites to remain stable and the same as the sugar to help keep those proteins together.
So regardless of how old your eggs are or what temperature they are- they can be whipped into a meringue- it may just take a little more time (cold eggs) and need a stabilizer to hold them all together (older eggs).To Make These Cupcakes You Will Need:
- Cupcake Pans
- Cooling Racks
- Cupcake Liners
- Piping/Pastry Bags
- Ateco Tip – French star
- Stand Mixer or Metal Bowl– you just need a heatproof bowl in order to make the frosting
- Hand Mixer or Stick Blender– to make the frosting (yes I own them both, my hand mixer is cranberry and my stick blender is purple of course)
- Kitchen Torch
- Dry Measuring Cups and spoons
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1/2 cup peanut butter
- 1¼ cups buttermilk, at room temperature
- 2 tbsp. vanilla extract
- 1 cup confectioner sugar
- 4 ounces softened cream cheese
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 1 Tablespoon milk
- 1 1/2 cup granulated sugar
- 1/3 cup cold water
- 2 egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1 1/2 teaspoon vanilla
- 1.In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- 2.Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- 3.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Add in your peanut butter and mix to combine. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- 4.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
- In a stand mixer bowl, using your paddle attachment combine all ingredients and mix to combine. You can also do this with a hand mixer in a mixing bowl as well. If all you have is a whisk, make sure your ingredients are room temperature and use those muscles! Keep refrigerated until ready to use! Once your cupcakes are cooled, remove the center and fill with the peanut butter mousse.
- 1.Combine the egg whites, sugar, water, and corn syrup in a large stainless steel bowl or any other heatproof bowl. Use an electric handheld mixer to beat the ingredients together until well combined. Place the bowl over a saucepan of simmering water. Continue to beat on medium-low speed for 3 minutes. Turn the speed up to high and beat for 3-4 minutes or until soft peaks begin to form.
- 2.Remove from heat, add the vanilla extract, and continue beating on high until the frosting is thick and spreadable, about 1-2 minutes. Cool to room temperature and use immediately. Pipe onto your cupcakes with a piping bag and pastry tip (I used a French star tip, but any tip will do.) Then lightly torch the frosting with a kitchen torch. Alternately, you could place them in your oven (put them on a cookie sheet, and no closer than middle rack) and set to broil but keep a really close eye one them otherwise they will burn!