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Well, almost. I found the candy Rudolph the Red-Nosed Reindeer cupcake toppers at Micheals but they didn't include some of the misfit toys: the polka dotted elephant or the sobbing rag doll.


But Rudolph was a crowd pleaser on Christmas Eve, on top of a red velvet cupcake filled with whipped chocolate buttercream and nestled in my special frosting recipe on top.


Notice I used less frosting on these little cakes. This recipe is so rich, just a little bit will do the trick. I frosted them using my Wilton 1A tip - my go to tip.


Clarice looks adorable popped on the light blue buttercream.



Didn't this little guy want to be a dentist?  How ironic, he's now a sugar figure, set atop a pile of... sugar.


Here is the special recipe:

1 and 1/3 cups granulated sugar
1/3 cup water
4 egg whites, at room temperature (large are best)
1 and 1/2 lbs (6 sticks) unsalted butter (at room temperature)
Pinch of salt

In a medium saucepan over medium heat, mix together the water and sugar until it reaches 144 degrees on a candy thermometer.

While the sugar mixture is heating, use your stand mixer with a whisk attachment to beat the egg whites with the salt on medium speed until they are frothy, but not yet stiff to the point where they form peaks).

Turn the mixer to high speed and slowly pour the sugar syrup into the lightly beaten egg whites. The important part here is that your sugar syrup is 144 degrees F - it will cook the egg whites gently as you mix them on high speed.

Turn the mixer speed down to medium and let the mixture slowly cool.  Turn off the mixer when the egg whites are stiff and firm peaks are forming.

Let the entire mixture cool to room temperature - very important - you can't rush this part, either. Resist the temptation to chill your egg whites.  

When you are absolutely sure that the egg whites are cool, turn the mixer back on to medium speed and gradually add the room-temperature butter to the mixture, chunks at a time. The mixture will begin to thicken and become the consistency of high-quality buttercream.

I like to use this recipe for very special occasion frosting jobs - Christmas, wedding cakes, occasions like that. First of all, the butter alone is very expensive, and for this recipe, you really need to use the unsalted butter... and then add just a pinch. Otherwise, salted butter will make this frosting just too salty. This is a smooth, buttery frosting that is not to sweet - but it's an artery clogger... so use it sparingly.

22 comments:

Grace said...

Thanks for the recipe I have to try them before Monday "diet" day! I love them they are too adorable...as usual! Happy New Year Grace

Jenn said...

Thanks for the recipe Saucy! And your cupcakes look fab. Rudolph is one of my most favorite Christmas movies!

Lisa said...

Your cupcakes are so cute! And dear Saucy, that recipe IS only for special occasions, as much time and effort you put into it. Looks delicious! Thanks for sharing!

Coco said...

My fav is the abominable snowman.

J.G. said...

Wow, these are the definition of "rich but worth it," no doubt! Almost too cute to eat, too.

Denise @ Life on Stepping Stone Lane said...

adorable, as usual!

karen said...

good to see you back

Karen of the KAGS said...

Thanks for sharing your recipe Saucy! The cupcakes are gorgeous & I love the blue! Are you sure you aren't going to open a cupcake store?

Lisa Wheeler Milton said...

They are so cute. Love your ideas.

Sue Sparks said...

Mmmmm, it does sound rich:) Love the cupcake toppers!

ChaChaneen said...

Mmmm, thanks for sharing! Absolutely love the cupcake toppers! Childhood memories only we can appreciate I think.

Saucy said...

Mmmmm but that buttercream is seriously the smoothest, creamiest, buttery-est.... *dreams*... too good to be true.

Charity Donovan said...

These are so adorable! Thanks for sharing the recipe!

MJ said...

Soooo-weeeet! Post the recipe in your side-column, please, for future easy reference!

SandraD said...

Beautiful job as always. Those aren't just cupcakes - they are gifts of love.

the treat girl said...

What?! I missed those super cute Rudolph cupcake toppers at my Michaels??? When my middle son was little he looked just like Hermie the dentist!I even got him an ornament of him a while back. And can you believe that is my exact buttercream frosting recipe!?? I looooooove it and HAVE to get me a Wilton 1A tip!

Kate said...

This is why I lurrrrrrrve me some Saucy!!! Rudolph cupcake toppers?! YES!!! 1 and 1/2 pounds of butter?!?!?! DOUBLE YEEEESSSSSSS!!! Have a blessed New Year girl! xo

jenny said...

Hey it is the way I am treating with my friends to let them teach the cooking style. I will try this by your recipe. Thanks.

r4 dsi

Rosa said...

Not looking, not looking! I AM NOT looking at those cupcakes!

jenni said...

i just made these for class, and i couldn't get the buttercream to set properly. despite using my electric whisker for about 15/20 minutes it would just NOT thicken up! and when i tried piping it on it just went all sloppy and gooey on. any tips to help prevent this?

Saucy said...

Hi Jenni,

I just got back from Las Vegas late last night, but here is a thought:

The sugar syrup needs to be quite hot in order to coddle/cook the egg whites for consumption. Therefore, I'd recommend after beating the eggs and adding the sugar then letting that fluffy white mixture cool off a bit before adding the butter. Make sure your butter is at nice, soft, room temperature. That way, it will beat in nicely.

I'm going to make this again this week for Loopy's birthday so if I have any more thoughts or tips on this I will let you know.

xoxo
Saucy

Anonymous said...

Hi Saucy, I am delighted to be apart of your cupcake blog. Earlier this week I saw some halloween cupcakes you had designed. The cupcakes had orange,yellow & white frosting at the top and appeared as a corn candy color. I would like to review this the cupcake recipe and learn how to do that design. Thanx nefferteri2