Swiss meringue vanilla cupcakes
Makes 12-16 regular or 24 mini’s
- 1 ½ cups flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 egg
- 3 egg yolks
- ½ cup milk
- 1 ½ teaspoons vanilla extract
- Preheat oven to 180 °C. Line a muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt on low speed. Increase speed to medium-low and add butter one tablespoons at a time, waiting until butter is almost completely incorporated before adding the next piece. Once all the butter is added, the texture will resemble coarse sand.
- In a bowl, mix the egg, egg yolks, milk and vanilla. With the mixer running on low speed, add 2/3 of the milk mixture to the dry ingredients. Once incorporated, pour in the remaining milk mixture, increase the speed to medium-high and beat for 30 seconds.
- Using an ice cream scoop or ¼ cup, fill muffin liners 2/3 full. (if making mini’s use a 1/8 cup and bake for 10-15min) Bake for 20-25 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- 4 large egg whites
- 1 cup castor sugar
- pinch of salt
- 1 teaspoon cream of tarter
- In the bowl of a stand mixer, combine the egg whites, sugar, and salt.
- Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Continuously, but gently, stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. Test this by dipping a finger into the mixture and rubbing it between your fingers—the mixture should no longer have any grains of sugar in it and should be very warm to the touch
- In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on medium-low speed until foamy, about 2 minutes.
- Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk, and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat a few seconds to mix it in.
- Swiss meringue is best when used immediately and served the same day. Do not refrigerated it in bulk or it will lose its lightness and become weepy.
- Using a blow torch, scorch the meringue on top until nicely toasted or place in a very hot oven at about 250°C and blast bake for less than a minute.