For a few weeks now, the Kenwood Titanium Chef Patissier XL is already in use in my kitchen and my conclusion? For me, definitely the No. 1 food processor. With all its features such as integrated scale, heat function and two mixing bowls, it is simply unbeatable when it comes to baking!
It definitely became #1 for me when I tried a Swiss Meringue Buttercream. When it comes to frostings, I always prefer SMB (short for Swiss Meringue Buttercream) over the classic buttercream because it’s less sweet, less buttery and already airy smooth. As an amateur baker, of course, you know the secret of the SMB and that is the heating of egg whites and since the Kenwood Titanium Chef Patissier XL has a heat function up to 80°, it was clear to me: I must absolutely try the SMB!
It worked and all hobby bakers, cake, cupcakes or macarons bakers…. this food processor you simply must get! The water bath is eliminated, washing up several kitchen helpers and minutes of standing in front of the stove, because the egg whites must be stirred constantly, is also eliminated. I heated the egg white with the sugar and salt for at least 10 minutes with heat function 9 and stirring level 2 and finally got a temperature of 68.7° (at approx. 60° the sugar crystals in the egg white dissolve). However, safe pasteurization is only achieved when heating for more than 10 min to 70°. For pregnant women and immunocompromised persons, I recommend pasteurizing the egg whites or buying pasteurized egg whites.
For the Chocolate Strawberry Cupcakes with Swiss Meringue Buttercream Frosting, I only needed two bowls and the whisk and K-hook – cool, right? Without the Kenwood Titanium Chef Patissier XL I would have needed 5-10 mixing bowls and had to wash the kitchen spoon, scraper or whisk several times. You save an enormous amount of time and kitchen utensils and that is very important to me personally.
Chocolate-Strawberry Cupcakes with Swiss Meringue Buttercream
- 130 g Butter
- 30 g Cacao powder unsweetened
- 100 ml Milk
- 200 g Flour
- 2 Tsp. Baking Powder
- 1 Pinch Salt
- 80 g Cane Suger
Swiss Meringue Buttercream
- 3 pcs Egg whites
- 190 g White Sugar
- 1 pinch Salt
- 230 g Butter
- 3 Tbsp. Cacao powder unsweetened
Filling & Topping
- 5-6 Pcs. Big Strawberries
- 6 Pcs. Small Strawberries
- Chocolate Shavings
Preheat oven to 160 degrees convection oven.
Put all ingredients in the small mixing bowl and mix with the K-hook for 2-3 min. and mixing speed 2 or 3 until a homogeneous dough is formed.
Spread the batter on paper cups and bake for 15-17 min. Let cool well.
Swiss Meringue Buttercream
3 Whisk the egg whites with the sugar and salt on heat setting 9 for 10 minutes.
Then beat the egg whites until stiff without the heat function and on speed Max until peaks form.
Return to mixer speed 1 and add the butter and cocoa powder one piece at a time. As always, the consistency will change here and become a runny again.
Once the butter and cocoa powder have been stirred in, now beat the SMB until fluffy with mixer speed Max for 1-3 min. Pour into a piping bag and let it cool in the fridge.
Topping & Filling
Using a cookie cutter, cut out small cavities and set the lids aside briefly.
Finely chop the large strawberries and fill the cavities with them. Place the lids back on top.
Garnish the cupcakes with the SMB, small strawberries, quinoa pops and chocolate chips.
I usually find such cupcakes or cakes with Swiss Meringue Buttercream a little time-consuming, but with the Kenwood Titanium Chef Patissier XL now definitely not.
I hope you enjoyed the post about my chocolate cupcakes with Swiss Meringue Buttercream and review about the Kenwood Titanium Chef Patissier XL. I look forward to your comments and feel free to let me know how your version of the recipe turned out! Furthermore, you can find more reviews as well as recipes at my colleagues Dolcisseria, Die Angelones, Lalasophie, @tobias_burger_ and Vanillacrunch!
♡ Gloria Corazon Sommer
P.S. Have you tried my recipe? Then tag me in your post with @corazonfood or #corazonfood on Instagram, I would love that!
*Paid cooperation – in friendly collaboration with @kenwoodswitzerland