Buttermilk Cupcakes with Swiss Meringue Frosting
Recipe adapted from Martha Stewart.
Photo adapted from skdecoratethis.
3 ccake flour
1- 1/2 call-purpose flour
3/4 tspbaking soda
2-1/4 tspbaking powder
1-1/2 tspsea salt
1 cunsalted butter, at room temperature
2 Tbspunsalted butter, at room temperature
5eggs, at room temperature
3egg yolks, at room temperature
2 cbuttermilk, at room temperature
1 lbunsalted butter, at room temperature
How to Make Buttermilk Cupcakes with Swiss Meringue Frosting
- 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.
- Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well.
Beat in vanilla.
- 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.
- 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.
- 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.