Just a little treat for a friend on the anniversary of her birth. And, since she shares her natal day with my dear brother-in-law, separated at birth by mere decades, I send a virtual cake to him, too, despite the separation of mere thousands of miles. Happy birthday to both!
Malted Buttermilk Cakes with Strawberry-Peach Buttercream
Servings: 24 cupcakes, or [as I made] a dozen + a small sheet cake. Preheat your oven to 350°F/177°C.
Dry goods: Whisk together in a big mixing bowl: 2-3/4 cups all-purpose [optional: GF] flour, 1/2 teaspoon each of salt and baking soda, 1-2 teaspoons cardamom, and 2 cups sugar (I used about 1 1/2 cups cane sugar plus 1/2 cup coconut sugar, to deepen the flavor).
Mix 2-3 Tablespoons of malted milk powder into a cup of buttermilk. And if there’s really such a thing as “low fat” buttermilk, please tell me how it can parade around under the first name of Butter. Just get the real deal and cinch up your waistband a little if you have to, okay?
Now, in a fresh mixing bowl or your trusty 1-gallon plastic measuring pitcher, mix the wet ingredients: a good slug of quality vanilla extract, and a splash of butter emulsion if you like, the cup of malted buttermilk you mixed earlier, and four large eggs. When those have been well whisked together, pour them into the dry ingredients, along with 2 sticks (1/2 pound) of your best butter, softened—don’t forget that I’m a believer in well-salted sweets, so I use salted butter (sorry, baking purists. But not really sorry). Whisk just until it’s smooth. This makes a thick batter, but not so thick that it’s the least bit difficult to whisk entirely by hand.
Bake the batter in muffin tins or cake tins that have been well greased (coconut oil is nice) and, if you like a little crunch for added pizzazz, dusted with either almond meal or cornmeal, for about 20-25 minutes. Cool for another 15 minutes or so, gently remove the cakes from their pans (unless, as I am, you’re going to take the cake tin right along to your friend’s house), and let it finish cooling before getting all frosty on ’em.
The Icing on this here Cake:
Pop a batch of freeze-dried peach (about 2 oz) and strawberry slices (about 1 oz), along with a cup or so of granulated or icing sugar, a tiny pinch of salt, and a teaspoon of cardamom into your food processor. If you don’t have such a beast in your kitchen, you can crush these little fruity beauties with a rolling pin or bottle, a full tin of beans, a rock, or your hands, depending on your mood and tool availability, but boy howdy, the processor makes quick and thorough work of it! I don’t recommend inhaling deeply as you open the processor or bag you pulverize this mixture in, or you’ll be sneezing fruit for a week, and that can put a damper on your next brunch with the queen. No, I didn’t realize I could buy freeze-dried fruit already powdered. Once the dust has settled sufficiently, however, home crushed works fine; blend this gloriousness into another half pound of butter, along with about a quarter cup of whole-milk plain yogurt. The ingredients of the frosting are all very much to-taste and adjustable in quantity in order to reach the creamy texture and proportions of deep sweetness and fruitiness you prefer. This is best spread or piped at room temperature or slightly cooled onto equally cool cake surfaces.
Whether you choose to refrigerate and serve the finished cakes cold or serve them at room temperature is up to you. Me, I’ll just see if I can wait long enough for either to happen. I went so far as to snip the corner of the plastic zipper bag I’d put the frosting into, making a wildly erratic star tip, but waiting for or fussing over anything fancier is not my strong suit, as you all know.