Swiss Meringue Buttercream and Vanilla Cupcakes

Okay, Ignore the lamb decorations. Tim and I make silly cupcakes for his nieces and nephews. It's embarrassing but true. These were the cupcakes we made for Easter.

However, we made lots of extra cupcakes and have been feeding off of them from our freezer for the last couple months. The point is the recipe was so good! The mini marshmallows had to be individually halved - crazy. It has become our favorite cupcake recipe. I did not include the lamb portion but if you really want it , let us know.

WHITE CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

3 & 1/4 cups sifted cake flour ( not self rising)

1 & 1/2 tablespoons baking powder

1/4 teaspoon salt

1 tablespoon pure vanilla extract

1 cup plus 2 tablespoons milk

1/2 cup plus 6 tablespoons (1&3/4 sticks) unsalted butter, room temperature

1 & 3/4 cups sugar

5 large egg whites, room temperature

1. Preheat oven to 350 degrees, line standard muffin tins with paper liners, sift together cake flour, baking powder, and salt. Stir vanilla into milk.

2. With an electric mixer on medium-high speed, cream butter until smooth. Gradually add sugar, beaten until pale and fluffy. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.

3. In another bowl, with electric mixer on medium speed, whisk the egg whites until stiff peaks form ( do not over-mix) . Fold one third of the egg whites into batter to lighten. Gently fold in remaining whites in two batches.

4. Divide batter evenly among lined cups, filling each three-quarters full. Firmly tap the tins once on countertop to release any air bubbles. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean. 18 to 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperatures, or frozen up to 2 months, in airtight containers.

SWISS MERINGUE BUTTERCREAM

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 pound ( 4 sticks) unsalted butter, cut into tablespoons room temperature

1 & 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water, whisk constantly by hand until mixture is warm to the touch and sugar has dissolved ( the mixture should feel completely smooth when rubbed between your fingertips).

2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool ( test by touching the bottom of the bowl), about 10 minutes.

3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day or transfer to an airtight container and refrigerate up to 3 days or free up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.