Some Special Lil' Birthday Cupcakess

The Naughty Lil' Cupcake put a new icing recipe to the test for a very special birthday celebration last weekend and we must say...it was delightful!

Our chocolate cupcake incorporates canned beets, blended to a smooth finish in a blender, and mixed into the batter.  The result is a deliously airy and light chocolate cake - like nothing you've ever tasted!

Normally I'll top these cupcakes with a chocolate ganache (heavy cream and semi-sweet chocolate, that's it!!) but this time, we went for a light and airy frosting at the request of the birthday boy -- consisting of whipped egg whites, simple sugar syrup, and vanilla extract.  

While it's a rather simple flavor, the texture makes it interesting and it pairs really well with the chocolate cake.  As a matter of fact, we went ahead and layered the chocolate ganache AND the whipped icing for a double decadent treat!  For a final special lil' touch - top with chocolate shavings!

Sharing the frosting icing recipe below because it's quite an interesting concoction...not quite whipped cream, not quite  marshmallow.   Apparently the method itself is known as Italian meringue.  Either way...YUM!!

• 2 large egg whites
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/3 cup water
• 1/8 teaspoon salt
• Vanilla extract to taste (approx 1T.)

Beat egg whites with whisk attachment in stand mixer until white and frothy (but not stiff).  In a medium saucepan, combine sugar, water, salt, and cream of tartar over medium heat.  Bring to a boil and continue to stir until sugar is dissolved.  Once dissolved, immediately and slowly pour sugar syrup into eggs while mixing on medium speed.  The mixture will begin to thicken.  Now add the vanilla - depending on your taste you can add more or less.  You can now turn the mixer on high - but will take a good 5-7 minutes or so for it to really get a nice spreadable consistency with soft peaks. 

***DROOL***