Buttermilk Cupcakes With Swiss Meringue Buttercream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a delicious recipe from Martha Stewart. Ingredients:
3 cups cake flour |
1 1/2 cups all-purpose flour |
3/4 teaspoon baking soda |
2 1/4 teaspoons baking powder |
1 1/2 teaspoons sea salt |
1 cup unsalted butter, at room temperature |
2 tablespoons unsalted butter, at room temperature |
2 1/4 cups sugar |
5 eggs, at room tmperature |
3 egg yolks, at room temperature |
2 cups buttermilk, at room temperature |
2 teaspoons vanilla |
5 egg whites |
1 cup sugar |
2 tablespoons sugar |
1 pinch salt |
1 lb unsalted butter, at room temperature |
1 1/2 teaspoons vanilla |
Directions:
1. Sift dry ingredients.
2. Cream butter and sugar until fluffy. Add whole eggs. one at a time, beat well and then add yolks and beat well.
3. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well. Beat in vanilla.
4. Pour into prepared muffin tins, filling each 3/4 's full.
5. Bake at 350 degrees for 20 minutes.
6. Cool on wire racks 10 minutes, then turn out cuppcakes onto racks and let cool completely.
7. Swiss Meringue Buttercream:.
8. Combine egg whites, sugar, and salt over a pan of simmering water. Whisk until sugar has dissolved.
9. Whisk until stiff peaks are formed.Continue whisking until mixture is fluffy and glossy, about 10 minutes. Use electric mixer.
10. Add the butter a few tablespoons at a time, mixing well after each addition.
11. Once all butter has been added, whisk in vanilla.
12. Beat for 2 minutes until all air bubbles are eliminated.
13. Continue beating until frosting is smooth.
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