Buttermilk Cupcakes with Swiss Meringue Frosting

Anita Hoffman

By
@scent4U

This easy to make Martha Stewart recipe produces the finest textured and delicious cupcake. Frost with a butter cream frosting or even a chocolate frosting.
Recipe adapted from Martha Stewart.
Photo adapted from skdecoratethis.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
36 cupcakes
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

3 c
cake flour
1- 1/2 c
all-purpose flour
3/4 tsp
baking soda
2-1/4 tsp
baking powder
1-1/2 tsp
sea salt
1 c
unsalted butter, at room temperature
2 Tbsp
unsalted butter, at room temperature
2-1/4 c
sugar
5
eggs, at room temperature
3
egg yolks, at room temperature
2 c
buttermilk, at room temperature
2 tsp
vanilla

FROSTING

5
egg whites
1 c
sugar
2 Tbsp
sugar
pinch salt
1 lb
unsalted butter, at room temperature
1-1/2 tsp
vanilla

Step-By-Step

1Sift dry ingredients.
Cream butter and sugar until fluffy.
Add whole eggs, one at a time, beat well and then add yolks and beat well.

2Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well.
Beat in vanilla.

3Pour into prepared muffin tins, filling each 3/4's full.
Bake at 350 degrees for 20 minutes.
Cool on wire racks 10 minutes, then turn out cupcakes onto racks and let cool completely.

4SWISS MERINGUE BUTTERCREAM FROSTING:
Combine egg whites, sugar and salt over a pan of simmering water.
Whisk until sugar has dissolved.
Whisk until stiff peaks are formed. Continue whisking until mixture is fluffy and glossy, about 10 minutes. Use electric mixer.

5Add the butter a few tablespoons at a time, mixing well after each addition.
Once all butter has been added, whisk in vanilla.
Beat for 2 minutes until all air bubbles are eliminated.
Continue beating until frosting is smooth.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American