These cupcakes are from Baked Perfection - an apple cupcake with a caramel Swiss buttercream. I was soooo psyched to finally conquer the Swiss buttercream. It's an egg white and butter based frosting, and it can be really tricky to keep the egg white and the butter from separating into this nasty looking chunky stuff. The key seems to be to have a negligible difference in temperature between the two - they both really need to be at room temp. But this time it worked, and came together beautifully. I'm thinking a stand mixer really is key here - my arm would die LONG before I'd ever get this to come together with a hand mixer.
We used Halloween as an excuse to make these (as well as these ridiculously adorable candy corn shaped sugar cookies), and went reverse trick or treating around the department this afternoon. It's pretty funny how excited junior faculty get for cupcakes. :P
A strawberry version of this frosting is going to be attempted for my birthday cake in a couple weeks... :)
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