Vanilla cupcakes with Italian meringue

There is no problem a cupcake can't fix! These super-delicious, absolutely mouth-watering vanilla cupcakes with Italian meringue is the perfect treat for any occasion, or whenever you feel like indulging.

There is no problem a cupcake can’t fix! These super-delicious, absolutely mouth-watering vanilla cupcakes with Italian meringue is the perfect treat for any occasion, or whenever you feel like indulging. 

Vanilla cupcakes with Italian meringue

Serves: 16
Cooking Time: 1 hr 45 mins + 1 hr to cool

Ingredients

  • 140g cake flour
  • 2,5ml (½ tsp) baking powder
  • 1,25ml (¼ tsp) bicarbonate of soda
  • 1,25ml (¼ tsp) salt
  • 160g castor sugar
  • 90g butter, at room temperature
  • 2 large egg whites
  • 5ml (1 tsp) vanilla essence
  • 200ml buttermilk
  • ITALIAN MERINGUE

  • 500g castor sugar
  • 250ml (1 cup) water
  • 4 large egg whites
  • 1,25ml (¼ tsp) cream of tartar

Instructions

1

Preheat the oven to 160°C. Line 16 muffin wells with paper cases and set aside.

2

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl, and set aside.

3

Beat the castor sugar and butter in a mixer until light and creamy in colour, 6 – 8 minutes. Add the egg whites one at a time, beating well after each addition. Add the vanilla essence.

4

Add the flour mixture and buttermilk, alternating each, to the egg mixture, and beat until smooth.

5

Spoon the mixture into the prepared tins, filling each paper case halfway. Bakeat 160°C for 20 minutes.

6

For the Italian meringue, place the sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved, using a wet pastry brush to brush the sides to avoid crystallisation. Stop stirring after the sugar has dissolved. When the sugar reaches soft ball stage, use a sugar thermometer to measure 115°C. Remove from heat. Place egg whites in the mixer, add cream of tartar and start beating on high speed, adding the sugar syrup in a slow stream while the beater is mixing. Continue to beat for a further 10 minutes until the mixture is thick and glossy.

7

Preheat the oven to 140°C and line 2 baking sheets with baking paper.

8

Using an ice-cream scoop, scoop 16 dollops of meringue onto the lined baking sheets.

9

Reduce the heat to 120°C and bake the meringues for 1 hour. Switch the oven off and leave the meringues to cool in the oven for a further hour.

10

To serve, place cupcakes on a serving dish and top with Italian meringue.

Send this to a friend