Earl Grey Cupcakes with Lemon Frosting

Many of the recipes I researched seemed very similar: 1/2 cup butter, 1 cup sugar, 1 1/2 cups flour, etc. The method for getting the tea in the cupcakes did change. Some used tea steeped in milk. Others used teabags. Some even used the tea from the tea bags rather than loose-leaf tea. The starkest contrast between the cake recipes came in the form of leavening. 3 recipes using the same proportions of other ingredients used wildly different amounts of baking powder: one used 2 tablespoons (!), another used 1 1/2 teaspoons (and explained that the cupcakes fell), and a third used 2 1/4 teaspoons.

It's needless to say, but this made me want to find my own way. An Earl Grey cupcake is nothing more than a delicious yellow cake infused with tea. Therefore, to start, I needed a delicious yellow cake. I can't think of any better that Hershey's Golden Cake (found in my mother's vintage Hershey's cookbook and, apparently, nowhere online). I used the same recipe in the same amounts and made roughly two dozen cupcakes rather than three 9-inch layer cakes, and I added the earl grey tea. So for simple, golden cupcakes, use the cold milk, unadulterated by tea.

Thankfully, the recipes for the lemon frosting were much more consistent, so I'm using one found over at Honey and Jam.

Earl Grey Golden Cupcakes
yield: 24 cupcakes, at least

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 cup powdered sugar

2 tsp vanilla extract
5 eggs, separated

2 2/3 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt

1 1/4 cup milk
8 earl grey tea bags

First, we'll start with the tea. In a small saucepan heat the milk to just below a boil. In a bowl, empty 3 of the tea bags into the bottom and add the remaining 5 bags, unopened. Pour the hot milk over the tea leaves and tea bags, and let it set until cool. Refrigerate until cold. You can do this the night before. This process ensures a strong tea flavor along with ensuring that the batter will be flecked with bits of tea leaves.

Preheat oven to 350 degrees (325 if you're like me and your cupcake tins are rather dark). Line two 12-cup cupcake pans with liners.

In the bowl of a stand mixer, whip the egg whites until medium-stiff peaks form. Transfer to a bowl and set aside.

In a separate bowl, combine flour, baking powder, and salt.

In the bowl of a stand mixer, combine the butter, shortening, sugar, and powdered sugar. Cream on medium speed until light and fluffy, about 3 minutes. Add the vanilla and egg yolks, one at a time until incorporated. Be careful not to over-mix. Add the flour in three additions and cooled milk in two, beginning and ending with flour. Fold in the whipped egg whites in 3 additions, being careful not to deflate them and mixing in the first addition to lighten the batter.

Fill cupcake tins no more 2/3 full and bake for 20 - 24 minutes at 325 (around 18 - 20 at 350), or until a toothpick inserted in the center comes out clean. I slightly overfilled my cupcake tin and came out with 24. Had I been a little more frugal with the batter, I probably could have gotten 26 out of this recipe. Frost with lemon frosting recipe that follows.


Lemon Frosting

1 cup butter, softened
3 - 4 cups powdered sugar
zest of 3 medium-sized lemons
3 tbsp fresh lemon juice

In the bowl of a stand mixer, beat the butter until light and fluffy. Gradually incorporate 3 cups of confectioner's sugar, one cup at a time until fully incorporated. Next, mix in the zest and lemon juice. If the frosting is a little too loose, incorporate more confectioner's sugar until it's of spreading consistency. This frosting is magic. Overall, everyone at work loved the cupcakes, but I need to find a better way to get more tea flavor into them...

Coconut Cupcakes

It's been about a month and, truthfully, I've done quite a bit of baking in the interim. However, as it usually happens around Christmas, I relied pretty heavily on tried and true recipes. There is a lemon cookie recipe I need to post about on here, but otherwise I stuck to my usual gamut with the addition of the very successful Thin-Mint Cupcakes. Since Christmas, I've been on a baking embargo because of the ridiculous amount of sweets I consumed! It's about to be my best friend's birthday, though, and she requested coconut cake. How could I turn her down? These cupcakes were a hit, and I definitely plan on making them again.

This recipe is adapted from Ina Garten's Coconut Cake. Her recipe is delicious, but I wanted cupcakes that were more intensely flavored with coconut. To that end, I substituted coconut milk where her recipe called for milk in the cake batter. Additionally, I made a coconut pastry cream to be used as an optional filling for the cupcakes. In hindsight, I'm not sure that the coconut milk really made a difference in the flavor. I should know better than to question her expertise. However, the filling is to die for. I highly recommend using it.

Coconut Cupcakes
yield: about 16 cupcakes

1 cup unsalted butter, room temperature
1 1/3 cups sugar

3 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1 tsp pure almond extract

2 cups all-purpose flour, plus more for dusting the pans
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt

2/3 cup coconut milk

1/2 cup sweetened shredded coconut

Preheat the oven to 350 degrees F. Line 2, 12-cup cupcake tins with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the cupcake tins. Bake at 350 degrees for 15-18 minutes or until a cake tester comes out clean. Cool in the pans for 5 minutes before transferring to wire racks to cool completely.



Coconut Frosting

12oz cream cheese, at room temperature
1/3 cup unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract

3 cups confectioners' sugar

6 ounces sweetened shredded coconut

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

Frost cupcakes. There's no need to get too fancy with the frosting; simply press the coconut into the frosting to adhere. I topped mine with "luster pearls," a decorating splurge from Williams Sonoma.



Optional Boss Battle: Cocount Pastry Cream Filling

1/2 cup half & half
1/2 cup coconut milk
1 tsp vanilla

1/4 cup sugar, divided
1 1/2 tbsp cornstarch
pinch of salt
3 large egg yolks

2 tbsp butter

In a medium saucepan, bring the half & half, coconut milk, vanilla, and 3 tbsp of sugar to a simmer over medium high heat, stirring to dissolve the sugar.

In a separate bowl, whisk the remaining sugar, cornstarch, salt, and egg yolks until smooth. Temper the egg yolks by gradually whisking in about 1/2 cup of the hot half & half mixture. Pour the tempered egg mixture back into the saucepan, reduce the heat to medium, and whisk constantly for about 30 seconds to a minute. The mixture will thicken very quickly.

Remove the pastry cream from the heat and whisk in the butter. Pour into a bowl and let cool. Cover with plastic wrap and refrigerate until cold. Use as a filling in the coconut cupcakes by removing the center of a cupcake and piping in the pastry cream. Frost and top with coconut (and sugar pearls if you want to get fancy).

My Ideal Fruitcake

I love fruitcake, when it's done well. But frankly, I'm not a fan of loads of spices and candied things in my fruitcake, or any at all for that matter. Between the alcohol, the dried fruit, and the citrus zest, fruitcakes have a lot going on in the flavor department without the addition of cloying spices like cinnamon, allspice, and cloves.

So when I decided to consult some recipes and develop my own fruitcake, I wanted to leave out the spices and accent the fruit angle. With that said, you won't find candied cherries or candied peel in this recipe. You may as well use Skittles and Starbursts if you go that route. What you will find is over 2lbs of fruit, bourbon, and lemon and orange zest. You will find a moist cake with a complex, fruity flavor. You will find my ideal fruitcake.



Fruitcake
yield: one bad ass fruitcake

6 oz calimyrna figs (about 8)
4 - 5 oz dates
8 oz apricots
6 oz currants
8oz raisins

1 cup good bourbon (I prefer Knob Creek or Woodford Reserve, but Maker's can work in a pinch)

Note: Don't go insane about the amounts. Eyeball it. 6 oz of figs is one package. Raisins come in 12oz boxes so use roughly 2/3 of the box.

First thing's first: chop the figs, dates, and apricots so that they're roughly the same size and a little bit larger than the raisins. Pour the bourbon over and stir the fruit so that it's all coated. Let this mixture macerate in the refrigerator overnight or longer if you can. Let the fruit come back to life a little bit. A quick zap in the microwave (5 minutes, stirring every minute or so) can speed this process up as well.



1 cup butter, softened
1 cup packed dark brown sugar
1 tbsp vanilla
zest of 2 medium lemons
zest of 2 medium to large oranges
4 eggs

2 cups all-purpose flour
1 cup almond flour (finely ground almonds)
1 tsp salt
1 tsp baking soda
1 tsp baking powder

Preheat oven to 325 degrees and grease and flour a 9-inch bundt cake pan. Sift together the flours, salt, baking soda, and baking powder. Set aside. Bring out the macerating fruit. I let mine go for about 24 hours and there wasn't enough liquid to worry about draining off.

In the bowl of a mixer, cream the butter and sugar for 3 minutes on medium speed until light and fluffy. Add in the vanilla and the zests. Beat the eggs in one at a time until fully incorporated. Gradually add in the dry ingredients mixing until just combined. Fold in the fruit. Pour into bundt pan, smoothing the top. The cake pan will be quite full. Bake at 325 degrees for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 - 20 minutes.

Using toothpicks or skewers, poke holes in the cake, and brush the bottom with extra bourbon. Let it sit until the bourbon is absorbed. Invert onto a plate or cake carrier. Brush with more bourbon now that the cake is right-side up. Wrap in a bourbon-soaked cheesecloth, then in plastic wrap. Store in an airtight container adding bourbon to keep the cheesecloth moist as needed. Let it sit for two days at least.

Apple Pie (the drink) and Cookie Mega Post

A couple months ago, I started at my new job as the Phonathon Coordinator at the University of Kentucky, and I'm loving it! I get to interact with students on a regular basis, but I also go to meetings and use my writing skillz. Basically, it's the best of all possible jobs, combining the positive aspects of all my previous work experience. And I work with my best friend, so there's that, too. Basically, my work life is AMAZING right now.

I wanted to start by establishing my work because I made a wager with my callers this past Wednesday. For every $1000 they made Wednesday night, I'll make a dozen cookies for them on Sunday. Fast forward to today, and I've got 9 dozen cookies to make. Additionally, I wanted to make some Apple Pie, a delightful alcoholic drink (and I wanted to have the recipe posted for easy reference later on... and I will be making more later haha).

So let's start there.

Apple Pie
yield: 2-750ml bottles

6 cups Apple Cider (not juice, roughly half a gallon)
3/4 cup dark brown sugar
3/4 cup granulated sugar
10 cinnamon sticks
1 vanilla bean, if you're feeling fancy

1 cup pure grain alcohol

Combine the first ingredients in a pot and bring to a boil over medium to medium-high heat. Cool completely and strain over a fine mesh sieve or cheesecloth. Add alcohol. Keep cold (though it's good both warm and cold). Enjoy!



Next up, I wanted to modify my oatmeal cookie variation to the Ultimate Chocolate Chip Cookie recipe. This comes from comparing the Chocolate Chip cookie recipe with a traditional Oatmeal Raisin Cookie recipe. I've posted a similar recipe before, but these turned out perfect!

Oatmeal Raisin Cookie Variation
yield: about 3 dozen

1 cup butter, melted
1 1/2 cup dark brown sugar

1 egg + 1 egg yolk
1 tbsp vanilla

1 1/2 cups bread flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt

3 cups oats
1 heaping cup raisins

Sift together the flour, cinnamon, baking soda, and salt. Set aside. Cover the raisins in hot water and let them get a little less dry and sugary (this is an extra step that can be omitted; I just dislike the candy-like quality some raisins have).

In a stand mixer, combine the melted butter and the dark brown sugar thoroughly. Add egg, yolk, and vanilla; mix just until combined. Add dry ingredients and mix until incorporated. Stir in the oats followed by the raisins (drained). Chill batter thoroughly. I like to chill it for 3 hours at least, but it can be chilled overnight.

Preheat oven to 325 degrees. I recommend scooping the batter into ridiculously large cookies because that's the way oatmeal raisin cookies should be: unabashedly large. Bake for 15 to 18 minutes. They should be soft, chewy, and delicious. In fact, these guys get chewier a while after being out of the oven (and they'll be chewy for days).



Additionally, I wanted to make something like Whoopie Pies. It turns out, though, that I hate Whoopie Pies. Instead, I'm going to make a chocolate sandwich cookie filled with what will hopefully be a fluffy, delicious, rich vanilla buttercream.

Chocolate Sandwich Cookies
yield: about 3 dozen sandwiches



3 cups all-purpose flour
3/4 cup cocoa powder
1 tbsp baking soda
1/2 tsp salt

1 cup butter, softened
1 3/4 cup granulate sugar
1/3 cup corn syrup
1 egg + 1 yolk
1 1/2 tsp vanilla

extra sugar

Stir dry ingredients in a bowl to combine. In the bowl of a mixer, beat the butter and sugar until light and fluffy. Beat in corn syrup, egg, yolk, and vanilla, scraping down the side of the bowl. Gradually add the flour mixture. Beat on low speed until combined, scraping down the bowl as necessary. Cover and refrigerate the dough until firm enough to roll into balls (at least 1 minutes).

Preheat oven to 350 degrees. Place sugar in a shallow dish. Roll dough into 1-inch balls. Roll in sugar to coat. Place cookies 3-inches apart on cookie sheet and bake for 9-10 minutes or until set. Cool slightly. Remove to wire rack to cool completely.

Creamy Filling

1/4 cup butter, softened
2 1/2 cups powdered sugar
3 tbsp cream
1 1/2 tsp vanilla

Mix butter and sugar on low until incorporated (it won't be smooth). Add cream and vanilla, beating until spreading consistency. Add more cream as necessary. Spread on bottom of one cookie. Top with another cookie. Enjoy!



I can't believe I haven't posted this next recipe before! The recipe comes from Cooks Illustrated, and I've made it at least 3 times at this point (in less than a year). These are both incredibly tasty, and they look amazing as well!

Brown Sugar Cookies
yield: 2 dozen large cookies

14 tbsp butter, divided
1 3/4 cups dark brown sugar
1/2 tsp salt

1 egg plus 1 egg yolk
1 tbsp vanilla

2 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 teaspoon baking powder

1/4 cup granulate sugar
1/4 cup dark brown sugar

Preheat oven to 350 degrees. Melt and brown 10 tbsp of the butter on the stove. In the mean time, whisk together the flour, baking soda, and baking powder. Additionally, in a small bowl, combine the 1/4 cup granulated sugar and 1/4 cup dark brown sugar. This will be used to coat the cookies before baking.

In the bowl of a mixer, place the remaining 4 tbsp of butter. Pour the browned butter into the mixer, allowing it to melt the 4 tbsp of butter. Allow this to cool.

Add 1 3/4 cup dark brown sugar and salt to mixer and beat until there are no sugar lumps (about 30 seconds). Add egg, yolk, and vanilla, mixing until fully incorporated. Add flour, all at once, and mix for about a minute until fully incorporated. Give the dough a final stir with a spatula and score it in half.

Roll half of the dough into balls. According to the original recipe, you should get a dozen cookies from half the dough. However, my cookies might be a bit smaller since I got about 14 or 15 from each half. Either way, roll the dough balls in the sugar mixture and place on a baking sheet, spacing 2 inches apart. Bake for 10-12 minutes. Avoid over-baking (the dough will look raw in between the cracks of the cookie). When in doubt, err on the side of under-baking the cookies. Finished! These cookies require an extra step here or there, but the pay off is big: dark brown sugary flavor, nuttiness from the browned butter, and a beautiful crackly surface.



I have a confession to make. I definitely made a bet with the callers, but I'd be lying if I weren't so excited about baking all weekend long. And I never bake cookies, so this way it's all out of my system. Considering the next few weekends (with moving and visiting friends in other states) I probably won't have much time for baking for a couple weeks.

Recent notes...

I was thinking that, getting into fall, I'd be wanting to make cookies soon. I don't know why, but fall just means cookies for me. I wanted to review this delicious recipe for brown sugar cookies. I could have sworn I had posted it before, but then I got into reading older blog entries unable to find the brown sugar cookies.

Blogs, tumblogs, livejournals, and, let's face it, Friendster pages, are definitely self-centered ventures. I've always said that I have mine for my own purposes; it's nice to catalogue my mistakes and happy accidents in baking and cooking (but mostly baking). I'm really happy with so much that I've put in here in terms of recipes. I've even forgotten some of the recipes I've posted! Basically, the whole experience made me want to write more regularly, even if I can't keep up with recipes for one reason or another.

Last week, for example, I made these AMAZING cream puffs. I saw the idea on "Unique Sweets" and had to try it. Basically, you just pipe pate choux pastry in the center of a square of puff pastry. Fold in the corners of the puff pastry and crease. It can be a little messy, but the magic happens in the oven: first the puff pastry goes to work expanding, and just as it finishes, the cream puff pastry starts expanding inside the puff pastry. You're left with this amazing, flaky, buttery pastry with a cavern in the middle. It's perfect filled with pastry cream and dusted with confectioner's sugar. It's rich and decadent, yes, but it's also airy and light. This definitely falls in the "happy accident" category and deserves a post of its own.

This weekend, I am making brunch for the students at the Phonathon. I've got fifteen students in the Sunday afternoon shift that starts at 1. What could be better than a brunch? So I'm going back to my standard quiche and cinnamon roll recipes. I'm adding a fruit salad to round out the meal. That's why there's nothing new this week: three quiche and a batch of cinnamon rolls certainly are a bit of work!

Next week, I'm not sure what to make. I do have some canned pumpkin still. Those brown sugar cookies could be nice as well if I can fin the original recipe. Oh, and I still want to try these "thin mint cupcakes" I saw on "Unique Sweets." Obviously, my creativity has to come from somewhere haha.

Daniel

Salted Caramel Brownies

I recently failed at making brownies. I tried to make them healthier. I failed. Then I figured, "why on Earth should I try to make brownies healthy?!" Brownies are one sweet that are at their best when chock full of butter, sugar, chocolate, and (in this case) salted caramel sauce.

This recipe comes from a friend of a friend. I only modified* it because I do not have a 13x9 inch pan. This recipe works great for either an 8x8 or a 9x9.

Salted Caramel Brownies

Salted Caramel Sauce

1/2 cup sugar
2 tbsp water

1/4 cup heavy cream
1/2 tsp sea salt (fluer de sel)
2 tbsp sour cream

Bring the sugar and water to a boil. Boil for about 6-8 minutes until an even, deep amber color. Caramel goes from brown to black in a hot second, so be watchful. Add the cream. It will sputter and seize and be all kinds of angry. Whisk away until everything calms down. Add the salt and whisk. Add the sour cream and whisk until smooth, slightly salty, and slightly tangy. This is the most delicious caramel sauce. Ever.

Brownies

1/2 cup butter, cut into 8 pieces
1 cup ghiradelli dark chocolate chips (roughly half of a bag)

2/3 cup all-purpose flour
1/2 tsp salt
1 tbsp dark cocoa powder

1 1/2 tsp vanilla
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs plus 1 egg yolk

Mise-en-freaking-place

Preheat the oven to 350 degrees. Butter an 8x8 or a 9x9 pan. Line the pan with parchment paper, buttering the paper afterwards.

In a large metal bowl over simmering water, melt the butter and chocolate chips together. Meanwhile, in a medium bowl, whisk together the flour, salt, and cocoa powder.

Once the butter and chocolate is melted, add in the vanilla and the sugars. Stir until combined and cooled down. Add the eggs, one at a time, mixing by hand until incorporated. Be careful not to over mix. Add the flour mixture and fold it in, again being careful to mix only until combined.

The mixture will be rather gloppy. Pour half the batter into the prepared pan. Smooth out the batter. Pour about 3/4 of the caramel over the batter, swirling it into the batter. Add the rest of the brownie batter and do the best you can with it. The caramel will peek out, so stir until you're satisfied. These guys are meant to be messy, but they'll bake up just fine.

Bake at 350 degrees for about 30 minutes for the 8x8 pan, rotating the pan halfway through. If you use the 9x9 pan, I would reduce the cooking time by at least 5 minutes. As always, check the brownies for doneness sooner rather than later. A toothpick inserted in the center should come out with a few moist crumbs attached.

Top the brownies with the remaining caramel and a sprinkling of extra sea salt. Cool completely before cutting and serving.



*To make the recipe as it was originally double everything. The flour would actually become 1 1/4 cups, though, you would use 5 eggs, and you would want to use the entire bag of the chocolate chips.

Building My Repertoire

So far, I've made two original cupcakes: the Limey Bastard Cupcakes and the Banana/Brown Butter Cupcakes. This week, I'm adding a S'mores Cupcake to the list.

Now, I'm aware that this is not an uncommon concept in a cupcake. However, I've always been disappointed with the execution. Usually, it's a chocolate cupcake rolled in graham cracker crumbs (or a graham cracker crust for the adventurous) with a marshmallow frosting. The frosting, at least, makes sense to me. A 7-minute or Swiss Meringue frosting is pillowy soft and very much like a marshmallow. That's clearly the best place for the marshmallow component. However, I've always wondered why no one makes a purely graham cupcake. After all, there is graham flour, and graham crackers can easily be crushed into flour.

I found a couple graham cupcake recipes, but they were either inaccessible or used with completely different fillings and toppings. I decided on Vanilla Garlic's Graham Cupcake to start with. I've made some alterations and decided the best filling is, without a doubt, a simple semi-sweet chocolate ganache. Sure, I love bittersweet as much as the next guy, but I only ever make s'mores with semi-sweet chocolate.



S'mores Cupcakes

Graham Cracker Cupcake

1/2 cup butter, room temperature
1/2 cup brown sugar
6 tbsp granulated sugar + 2 tbsp honey
3 eggs

1 cup milk

1 cup flour
1 1/2 cups graham cracker crumbs*
1 tsp baking soda**
1 tsp baking powder
1/4 tsp salt

1-2 graham crackers, crumbled but coarse

Preheat your oven to 350 degrees and prepare a 12-cup muffin tin by lining the cups with cupcake liners.

First, crush the graham crackers until they are fine and powdery (a food processor works wonders here, but they can be crushed by hand as well). Measure out 1 1/2 cup. Sift the graham cracker flour, all-purpose flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

Next, in a stand mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Scoop into the prepared cupcake cups. Top batter with crumbled, coarse graham cracker crumbs. Bake at 350 for 18 - 20 minutes, or until a toothpick inserted in the center comes out clean. Because of the graham crackers and the honey, these cupcakes will get a bit darker than you might expect.

*2 packages totaling about 16 rectangular graham crackers will give you enough for the crumbs and the crumbled ones
**Note to self: the original recipe had this, but without any acid in the rest of the recipe, I'm not sure it does anything...

Chocolate Ganache

1 cup heavy whipping cream
1 1/2 cup semi-sweet chocolate chips
1 tsp vanilla
1 tbsp fresh brewed coffee

Heat the cream until it's near a boil. Pour over the chocolate chips and let it sit for a minute or two. Stir or whisk until the chocolate is melted. Stir in the vanilla and coffee. Cool to room temperature and refrigerate until ready to use.

Marshmallow Frosting

3 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
pinch of salt
2 tsp vanilla extract

Combine the sugar, egg whites, and cream of tartar in the bowl of a mixer, set over simmering water. Whisk for about 5 minutes until the egg whites are hot. The mixture should loosen up and be fairly white. Place mixer bowl in mixer and beat whites for about 5-7 minutes until stiff, glossy peaks form. Add vanilla and mix again. Use frosting immediately; it begins to harden after it has been exposed to air for a bit. Not harden in a bad way, but the texture definitely changes.

Assembly
Core out the cupcake, fill with the ganache and drop the frosting on top in large, luscious mounds. The frosting is delicious, it's amazing, and it's fat free. Yay frosting!