Vanilla Yogurt Cupcakes with Hibiscus Buttercream

Kitty FloridoAugust 24, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

So I’m feeling adventurous this week. I wanted to try to use Yogurt on something else than a salad dressing or breakfast. Reading online, I found out that you can substitute for sour cream or buttermilk. Since at Foodies’ we want to take the flavors from Guatemala to the world, what other than hibiscus (Roselle or Rosa de Jamaica) for the Buttercream! The end result of my daring baking day is a Foodies’ Original Recipe double take: Vanilla Yogurt Cupcakes with Roselle Buttercream Frosting. Hope you enjoy!

Kitty

Vanilla Yogurt Cupcakes with Hibiscus Buttercream Frosting

A Foodies’ Kitchen Original Recipe
Yield: 12 cupcakes

Ingredients, for the cupcakes:
1 ¾ cups all-purpose flour
¼ teaspoon kosher salt
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 cup sugar
1 egg
2 egg whites
½ cup milk
¼ cup yogurt
2 teaspoons vanilla extract

Ingredients, for the buttercream:
2 cups butter, room temperature
2 cups confectioner’s sugar, sifted
1 ½ tablespoon hibiscus syrup, room temperature
½ teaspoon vanilla extract

Directions:

Preheat oven at 350ºF. Line standard muffins tins with paper liners.
Sift together the flour, kosher salt, baking powder and baking soda. Set aside.
Whisk together the milk, vanilla extract and yogurt. Set aside.
Cream the butter and the sugar on medium speed. Add the egg and beat just until they become together nicely (careful not to over beat). Add the egg whites, one by one beating for 25-30 seconds each.
Using the Dry-Wet-Dry method, add both the dry and wet mixes: Add one third of the dry ingredients, mix, add half of the wet ingredients, mix. Then the second part of the dry ingredients, the remaining half of the wet ingredients and end up with the remaining flour mix. As before, just mix until combined.
Divide the batter into the 12 muffin tin, and bake for 18-20 minutes, or until lightly golden brown. Make sure to keep an eye on these cupcakes, since they can be over-baked quickly. A good tip is to time them exactly for 18 minutes, until a cake tester inserted in centers comes out clean. If it comes clean. it’s ready!
Allow the cupcakes to cool completely to frost!
For the frosting, beat the butter for about 3 minutes, until it’s creamy.
Add the confectioner’s sugar already sifted, mix until it’s together.
Add the roselle syrup and watch magic happen! The consistency of the buttercream will be more stiff and will be able to hold it’s peaks, it’s color will be slightly pink.
Last, add the vanilla and mix together.

Notes:

It’s crucial that both the butter and the roselle syrup are at room temperature. When working with buttercream, how you achieve the correct consistency is with the butter (so it must be at room temperature) and when mixing it with other ingredients, that those won’t distort that balance. Remember, you’re working with butter!
We suggest 2 cup of confectioner’s sugar if you follow our Roselle Syrup recipe. If you made it with less sugar, increase the confectioner’s sugar on this recipe in increments of ¼ cup.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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