It’s so cold here this week, it was raining hail couple of days back. So I wanted to make something summery just to feel summery.
Swiss meringue buttercream frosting
- Butter – 125gm
- Sugar – 100gm
- Egg whites – 2
- Vanilla extract – 1/2 teaspoon
- Icing sugar – 10gm
Method
Cupcakes
- Preheat the oven to 190 degrees celsius and line the muffin tin with cupcake liners.
Ingredients
Cake (makes 6 cupcakes)
- Cake flour – 60gm
- Sugar – 50gm
- Butter – 60gm
- Eggs – 1 large
- Vanilla extract – 1 teaspoon
- Baking powder – 1/2 teaspoon
- Pink lemonade juice – 60ml
- Lemon zest – 1/4 teaspoon
- Pink food colour (optional)
- Buttermilk – 60ml
- Cream the butter and sugar with an electric blender until soft. In a separate bowl, beat the egg white until fluffy. Add the egg white to the butter-sugar mix.
- Add in the vanilla extract and the baking powder.
- Add the flour and the egg yolk to the mix and beat.
- Add in the pink lemonade juice, butter milk and lemon zest and beat using an electric blender.
- Fill in the cupcake liners to about 3/4 and bake for about 20-25 minutes, check from about 18 minutes.
Swiss meringue buttercream frosting
- Use a double boiler or a bowl on a pan of simmering water. Add the egg whites when the water starts to boil.
- Add the sugar to the egg whites and whisk until the sugar is completely dissolved.
- Transfer this mix to a bigger bowl if you are using hand mixer, it takes longer than a stand mixer.
- Whisk until glossy smooth peaks are formed.
- Cut the butter into small squares and add it in slowly, while the blender/mixer is running.
- It may look curdled but keep beating for about 10-15 minutes. It will turn into a very beautiful silky smooth frosting. Add in the vanilla and icing sugar and beat again so it combines.
- Add few drops of pink colour to get a nice pink colour (optional)
- Decorate cupcakes once they are cooled.
Happy Baking
xx
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