Baking with MAMALYN & SONS — Vanilla CUPCAKE & Swiss Meringue BUTTERCREAM
Channel: Cooking With Mamalyn
Date: 2020-04-26

Say YES to the MESS!

This cupcake recipe is very easy to make (full recipe is written down below👇) cupcakes are super soft and moist and they remain soft at room temperature for days.

I hope you guys like this recipe as much as we do and enjoy your home baking with kids during this time.

Thank you for watching!

VANILLA CUPCAKE 
(Yield : 12 cupcakes)

* Dry ingredients:
- 120g cake flour
- 80g sugar
- 1/2 tbs baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120g butter

* Wet ingredients:
- 125 ml (1/2 cup) buttermilk 
- 25ml oil
- 1 large egg
- 1/2 tsp vanilla paste

Instruction:
1. Preheat oven to 170•C and prepare cupcake pan with liners.
2. To a mixing bowl, add in flour, sugar, baking powder, baking soda, salt and combine. Set aside.
3. In a measuring cup, add buttermilk, oil, egg and vanilla paste and whisk until well combined.
4. Add butter to the dry mixture and mix on low speed until the mixture become sand-like texture, no chunks of butter visible.
5. Add the wet mixture to the dry 1/3 at a time until well combined. Stop and scrape the bowl and give it a final mix for 10 seconds.
6. Scoop the batter into cupcake liners. Bake at 160•C-165•C for 20 mins.
7. Remove the cupcakes from oven and allow to cool on a wire rack.

SWISS MERINGUE BUTTERCREAM 
(To frost 24 cupcakes)
- 200g egg whites
- 300g sugar
- 500g butter
- a pinch of salt
- 100g whipping cream (optional)
- 1tsp Vanilla paste 

Instruction:
1. In a bowl, combine egg whites and sugar. Place the bowl over a double boiler and whisk constantly until the egg mixture until it is hot to the touch and sugar is fully dissolved.
2. Wipe the mixing bowl with some vinegar. Transfer the cooked egg whites to the mixing bowl and with a whisk attachment whip the whites on medium-high speed until it gets to stiff peak.
3. Add in the butter with a paddle attachment, beat until well combined, light and fluffy and smooth. Add in whipping cream, salt and vanilla paste and mix well.
This buttercream can be made in advance and store in the fridge for a week.