Blondie Cupcakes with Miso Buttercream Recipe

Blondie cupcakes with miso buttercream are a dream. Made with the addition of white chocolate chunks and pure vanilla bean extract, the sweetness of the cupcakes does permeate throughout. Though, this sweet flavour is counter balanced by a salty miso flavoured Italian meringue buttercream.

From Butter and Brioche.

Blondie Cupcakes with Miso Buttercream

Serves: 12
Ingredients
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For the Blondie Cupcakes:

• 2 packed cups / 10.7 oz. / 300 g plain flour
• 1 ½ tsp. baking powder
• Pinch of sea salt
• 4.6 oz. / 125 g unsalted butter, at room temperature
• ¾ cups / 5.4 oz. / 150 g caster sugar
• 3 large eggs, at room temperature
• 1 tsp. vanilla bean extract
• 2.6 fl. oz. / 75 ml whole milk, at room temperature
• 4.5 oz. / 125 g white chocolate, chopped into chunks

For the Miso Meringue Buttercream:

• 1 ½ tsp. white miso paste
• 0.05 fl. oz. / 15 g hot water
• 2 large egg whites
• 7.5 oz. / 200 g caster sugar
• ⅛ cup / 1 oz. / 30 g cup water
• 2 ½ sticks / 10.5 oz. / 300 g unsalted butter, softened and cubed

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Instructions

• Pre-heat an oven to 175 C / 350. Line a 12-hole cupcake pan with paper liners. In a medium bowl, sift together the flour, baking powder and salt, set aside.
• In the bowl of a stand mixer fitted with a beater attachment, or with electric hand held beaters, beat the butter and sugar until light and fluffy, roughly 5 to 7 minutes. Add the eggs, one at a time, beating well to incorporate after each addition. Add the vanilla extract followed by the dry ingredients, alternating with the milk. Add the white chocolate chunks and beat until combined.
• Divide the batter evenly between the prepared liners and bake for 17 to 20 minutes or until a skewer inserted into the middle of the cupcakes comes out clean. Let the cupcakes cool in their pan for 5 minutes, before removing them to cool on a wire rack completely. Once cooled pipe on the miso meringue buttercream.
• To make the buttercream, begin by making the miso paste. In a small bowl, whisk the miso and water until very smooth. Press the mixture through a fine-mesh sieve to ensure that no chunks remain. Set aside and let the paste cool to room temperature.
• Put the egg whites and 2 tbsp. of the caster sugar into the bowl of a stand mixer fitted with the whisk attachment and turn it to a low speed.

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• Put the remaining sugar and water into a medium saucepan. Stir it over low to medium heat to dissolve the sugar. When the sugar has melted and begins to bubble, brush down the sides of the pan with a pastry brush to ensure all crystals are dissolved. When the sugar reaches a steady, rolling boil, increase the mixer speed with the egg whites to medium. Continue cooking until the sugar reaches soft-ball stage, 250 F / 121 C on a candy thermometer.
• Increase the mixer speed to medium-high. The egg whites should be fluffy and shiny but still soft. Carefully pour the hot sugar syrup in a slow, steady stream into the mixer. Increase the speed to high and whip the meringue for 6 to 8 minutes, or until cool to the touch.
• Add the butter, a little at a time, whipping until completely combined before adding more. If you see the butter melting, stop adding butter and whip the meringue longer to cool. When all of the butter has been added, add in the miso paste and continue to mix until the buttercream is very smooth, fluffy and thick. The buttercream is now pipe-able and ready to use – the buttercream can also chill in the refrigerator to slightly set the solids more if needed whilst the cupcakes continue to cool.

Notes
Blondie cupcakes adapted from Linda Lomelino
Miso buttercream adapted from Sugar Rush by Jonny Iuzzini

More From Butter and Brioche:

• Black Tahini Buns with White Chocolate and Orange