Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup whole milk
- For Swiss Meringue Buttercream Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened
- 1 tsp pure vanilla extract
Instructions:
Warm up the oven to 350F 175C and put paper liners in a cupcake pan
Whisk the flour, baking powder, and salt together in a bowl
Put away
Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy
One at a time, add the eggs and beat well after each one
Add the vanilla extract and mix well
Slowly add the dry ingredients to the wet ingredients, mixing them in with the milk every so often
Start with the dry ingredients and end with the milk
Dont mix any further than that
Fill each cupcake liner about two thirds of the way to the top with batter
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
After taking the cupcakes out of the oven, let them cool in the pan for a few minutes
Then, move them to a wire rack to finish cooling
For the buttercream frosting made of Swiss meringue: Put egg whites and granulated sugar in a bowl that can handle heat
Place the bowl over a pot of water that is just starting to boil
Make sure the bowls bottom doesnt touch the water
Always stir the mixture with a whisk until the sugar is completely dissolved and a candy thermometer reads 160F 71C
Take the mixture off the heat and put it in a mixing bowl
Whip the mixture at a high speed until stiff peaks form and it has reached room temperature
Whip the frosting until it is smooth and creamy
Add the softened butter a few tablespoons at a time while whipping
The vanilla extract should be mixed in well
Spread or pipe the Swiss Meringue Buttercream Frosting on the cupcakes after they have cooled
Decorate however you like, and have fun
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