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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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

Directions Step-By-Step

1
Sift dry ingredients.
Cream butter and sugar until fluffy.
Add whole eggs, one at a time, beat well and then add yolks and beat well.
2
Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well.
Beat in vanilla.
3
Pour 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.
4
SWISS 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.
5
Add 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