Light fluffy vanilla cupcake frosted with silky satiny strawberry swiss meringue buttercream.
Happy May Day!!!
May 1st sees the official start to the British strawberry season as well as other berries. The weather is milder, there are longer days and more sunshine. Though we haven’t had much sunshine this week. I get so excited when berry season starts, it means lots of different varieties of strawberries, blueberries , blackberries and much much more. In my garden we have wild blackberries bushes. Can’t wait to harvest some blackberries, I am still thinking what to make with them. Any suggestions? Would love to hear some.
Today I am sharing with you my favourite cupcake and buttercream recipe. Nothing beats a light fluffy vanilla cupcake. I have been tinkering around and baking lots many vanilla cupcake recipes for a long time. This is my go to recipe for a light, fluffy, moist vanilla cupcake.
Before making the vanilla cupcake, make sure all your butter, eggs and milk are at room temperature. Remove dairy products from fridge at least an hour before baking. Egg whites and yolks combine easier when at room temperature and will disperse more evenly into the batter. Batters made with room temperature ingredients mix together easily, are smooth and produce light airy evenly baked treats.
When I first started baking I was impatient that I missed these steps and resulted in dense or even hard cakes. You find when you try and cream cold butter with sugar, what you get is a clumpy mixture when infact you want the mixture to be fluffy.
If you are pressed for time, warm up your butter in the microwave a few seconds at time, checking often until softened. Cold eggs can be brought to room temperature by placing them in a bowl of warm water for 10 – 15 minutes.
The buttercream recipe is my all time favourite, swiss meringue buttercream. Silky, velvety, delicious swiss meringue buttercream. It may be a bit time consuming, yet worth it. Swiss meringue buttercream is made with egg whites, sugar and butter.
My recipe is adapted from Sweetapolita. For successful swiss meringue buttercream
- First make sure all equipment are grease free. Pour a little vinegar or lemon juice into a paper towel and use to wipe all equipment. Any grease and we won’t have the meringue bit.
- Invest in a jam or candy thermometer. The egg whites and sugar will have to be heated until the temperature reaches 160 degrees F. If you haven’t got a thermometer, once sugar melts and the egg whites are hot.
- Don’t panic if the swiss meringue buttercream looks curdled like scrambled eggs after you add the butter, keep whipping at a low speed and the mixture will come together.
To make the strawberry swiss meringue I added fresh pureed strawberries to the vanilla swiss meringue . The amount of strawberry puree you add will be to taste. I love how the buttercream is bursting with strawberry flavour and natural taste of that the fresh strawberries give.
I love how the light fluffy vanilla cupcake paired with silky satiny strawberry swiss meringue. Simply delicious!!!
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