Best 9 Seven Minute Frosting For Cupcakes Recipes

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

7-MINUTE FROSTING

Steps:

• Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.
• Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula.

SEVEN-MINUTE FROSTING FOR BERRY CUPCAKES

Steps:

• Heat 1 1/2 cups sugar, the corn syrup, and water in a small saucepan over medium heat, stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until syrup registers 235 degrees on a candy thermometer. Pour into a glass measuring cup.
• Meanwhile, beat whites on medium speed until soft peaks form. Reduce to medium-low, and add remaining 2 tablespoons sugar. Pour syrup into whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high. Beat until stiff peaks form, about 7 minutes. Beat in vanilla. Use immediately.

SEVEN MINUTE FROSTING

Steps:

• In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
• Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

SEVEN-MINUTE FROSTING FOR CUPCAKES

Steps:

• Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
• Meanwhile, in the bowl of a standing electric mixer fitted with thewhisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
• As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

GANACHE-FILLED CHOCOLATE CUPCAKES WITH SEVEN-MINUTE MERINGE FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about 1/4 cup batter each).
• Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.
• For filling and frosting:
• Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.
• Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.
• Frost cupcakes, forming tall peaks. DO AHEAD: Cupcakes can be made 1 day ahead. Cover with cake dome and store at room temperature.

SEVEN-MINUTE FROSTING FOR LEMON MERINGUE CUPCAKES

Steps:

• Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
• Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
• As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
• Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

FLUFFY SEVEN MINUTE FROSTING

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.