Classic Cupcakes with Creamy Meringue Frosting
Baking and Desserts • European
Description
Classic cupcakes with creamy meringue frosting
Ingredients
- Wheat Flour 5 oz
- Sugar 10 oz
- Milk 5 fl oz
- Salt a pinch
- Butter 10 oz
- Farm fresh eggs 7 pieces
- Baking Powder 1 teaspoon
- Meyer Lemon Juice 1 tablespoon
- Vanillin to taste
- Red Food Coloring to taste
Step-by-Step Guide
Step 1
For the cupcakes, we will need: sugar (150 g), soft butter (100 g), eggs (2 pieces), flour (200 g), milk (120 ml), salt, baking powder, and vanillin.
Step 2
Beat the sugar with the butter until you achieve a uniform fluffy mass.
Step 3
Add the eggs, vanilla extract, and salt, and continue beating.
Step 4
Sift the flour with the baking powder. Mix well.
Step 5
Then add the milk and mix everything until you achieve a uniform consistency.
Step 6
Distribute the batter into the cupcake molds.
Step 7
Bake in a preheated oven at 345°F for 25–30 minutes.
Step 8
For the meringue buttercream, you will need: 5 egg whites, sugar (200 g), butter (200 g), and 1 tablespoon of lemon juice.
Step 9
Mix the egg whites with the sugar and place over a water bath.
Step 10
Whip until the sugar dissolves (about 2–3 minutes).
Step 11
Transfer the resulting mixture to a separate bowl, add the lemon juice, and whip until stiff peaks form.
Step 12
While continuing to whip, start adding the soft butter and food coloring.
Step 13
Place the finished frosting in the refrigerator for 60 minutes; during this time, the butter will solidify and the frosting will set.
Step 14
Decorate the cupcakes with the meringue buttercream and edible decorations.
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