Vanilla Cupcakes with Swiss meringue Buttercream would always be a great choice either for your tea party, birthday celebration, wedding ANNIVERSARY or just as a delightful dessert.
My inspiration for baking, recipes and ideas, I often scoop from an amazing baker Cupcake Jemma, who works at Crumbs & Doilies in London. If you are in London, you could actually try her amazing cupcakes and desserts there. However, if you are anywhere else in the world, you could find her videos on YouTube, and get inspired to bake something beautiful and delicious.
In this recipe, I’ve decorated my cupcakes with Swiss Meringue Buttercream, which is currently my favourite. But of course, you can decorate your perfect cupcakes with your favourite toppings (berries, chocolate, fruit icing, cream cheese or buttercream).
Ingredients for 12 normal size cupcakes:
- Butter (soft) – 125 g
- Caster sugar (also known as a baking sugar) – 125 g
- Large, free range eggs – 2 pcs
- Flour – 125 g
- Sodium bicarbonate or Baking powder – 1/3 tsp
- Milk – 1 1/2 tbsp
- Vanilla extract – 1/2 tbsp
FOR Swiss meringue buttercream:
- 2 egg whites (from large, free range eggs)
- Caster sugar – 150 g
- Butter (soft) – 200 g
- Vanilla extract – 1/2 tbsp
NB! A few tips for the best results:
- Make sure the butter for both, cupcakes and Swiss meringue buttercream, is at the right temperature (it should not be too hard or completely melted and greasy, it kinda should be soft to press on, but still holds its shape).
- Mix your cupcakes mixture no longer than 2 minutes.
- Check how precise your oven’s temperature is.
- And of course, you can use all the lactose free dairy ingredients if needed.
COOKING METHOD for cupcakes:
- Preheat the oven to 170˚C (fan assistant).
- Sift all your dry ingredients for the cupcakes into a mixing bowl. Add there the butter and eggs. Beat all together with standing mixer (spatula attachment) or hand mixer for about a minute (starting from low and increasing to a medium-hight speed).
- Switch your mixer to a low-speed. Add the milk and vanilla extract. Beat on a medium-high speed for another 30-40 sec.
- Stop the mixer, stir your batter a few times with a spoon or silicon spatula, insuring that the sides are well combined with the middle. And give one last swing with a mixer for about 10-15 seconds.
- Place paper cupcakes cases into muffin tins (you could also use silicone forms).
- Using a spoon fill the batter in. Muffins will grow up, so fill the forms not more than 2/3.
- Bake your delicious cupcakes in the oven (middle shelf) for 22-24 min.
NB! Usually cupcakes are ready after 22 min. You can check them by sticking a toothpick in the middle one of them. If the toothpick comes out clean and dry it means that the cupcakes are ready. If not, just bake further for a couple of minutes. Important, do not keep them for too long in the oven, otherwise, cupcakes might be dry.
6. Let cupcakes cool down completely.
COOKING METHOD for swiss meringue buttercream:
- Separate the egg whites from yolks (make sure you don’t drip any yolks into egg whites) to a metal mixing bowl (I use the bowl from my stand mixer).
- Add the caster sugar.
- Place the bowl with the egg whites and sugar on the water bath and gently whisk it together for a few minutes until the sugar completely dissolves.
NB! Water bath is a pot with some boiling water on top of which you put a bigger diameter metal mixing bowl. However, check that the bowl doesn’t touch the water, so it basically heats from the steam.
4. Place the mixture under the mixer (whisk attachment) and beat on a medium-high speed for about 10-15 minutes. Until white and glossy and completely cool down.
5. Add the butter in small quantities piece by piece into your cream while mixing on medium-high speed.
6. Turn your mixer off. Add the vanilla extract and any additional flavours or colours into your meringue. Mix well together on a medium-high speed for couple of minutes.
7. If you meringue turned to be a bit sloppy, either turn your mixer on a high-speed and beat for a few minutes more (it should eventually turn right) or if that doesn’t work, put it in the fridge and wait for about 30 minutes until it sits. Then beat it for a few minutes more.
8. Use a piping bag or an icing spatula to decorate your cupcakes.
NB! You could also store your Swiss Meringue Buttercream in the air-tide container in the fridge for up to 10 days.
You are welcome to share your favourite cupcakes and toppings in the comments below. And if you have any questions, don’t hesitate to contact me -> GET IN TOUCH.