Cupcakes, these pretty little delights never seem to lose their charm. So simple yet so versatile! Gotta love ’em!
For the Cupcakes:
Adapted from Nigella Lawson
7 tablespoons sugar
2 large eggs
3/4 cup flour
1 & 3/4 teaspoon baking powder
1/2 teaspoon vanilla extract (stay away from vanilla essence)
2 tablespoons milk
Line a 12 cup muffin pan with baking cups. Preheat oven to 180deg Celsius. Sift the flour and baking powder. Mix all ingredients except for the milk in the mixer until well blended. Lastly add the milk. Divide batter into cups and bake for 15-20 minutes or until golden brown.
For the Swiss Meringue Buttercream:
Adapted from this lovely blog
2 large egg whites (75g)
170g butter at room temperature cut into small blocks
1 teaspoon vanilla extract
a handful of fresh strawberries washed and pureed
Over a pot of water, gently whisk the egg whites and sugar until the sugar has completely dissolved. This may take a while as water should not be boiling. Transfer to mixing bowl and whisk until you have a meringue. Add butter one block at a time until well incorporated. At some point your mixture will curdle but don’t be alarmed, keep whisking and it will eventually begin too look fluffy and smooth. Lastly add vanilla extract and strawberry puree to taste!