And, if you're familiar with Abby Dodge's Bake Together, you might know that this month's recipe is Tangerine Angel Food Cake. Possibly, you're wondering how I got here from there. You kind of have to live in my brain to get there, but follow along. There'll be a little chemistry and a little craziness, but you can take it!
Now, angel food cakes and I have a chequered past. I've ruined more than one. So I was less than inclined to fight with my tube pan tonight. (I'm crabby - it's snowing. What can I say?) Cupcakes are more my speed just at the moment. And, while buttercream is maybe a bit heavy for angel food - with the salt, it kind of works.
mine, or King Arthur Flour's version - just don't choose something that uses bean flours. That will go badly in this recipe. You won't need any xanthan or guar gum, as the egg whites provide more than enough binding capacity. So, follow the directions and sift together your powdered sugar, flour, and salt.
Lime Agave Buttercream
This is a riff on The Brave Tart's German Buttercream. I know. Again. Don't tell her I converted to volume - she hates that. But I was too lazy to weigh out the agave.
1 c. whole milk
1 egg yolk
1/2 c. sugar
2 1/2 Tbsp cornstarch
2 Tbsp agave nectar
juice and zest of one small lemon
1 tsp vanilla
1/4 tsp salt
1 lb unsalted butter
In a small saucepan, heat the milk till steaming.
Meanwhile, stir together the sugar, salt and cornstarch. In a small, heatproof bowl, beat together egg and egg yolk. Whisk in the sugar mixture. Add agave nectar and whisk till combined.
Pipe on top of cupcakes and sprinkle with coarse sea salt.