Cupcakes and Italian meringue buttercream

Recipe from: 21 July 2011

Ingredients 11
Servings 12
Time 15 mins


  • 125
  • 3/4
  • 1 3/4
  • 2
    baking powder
  • 1/2
  • 1/2
  • Italian meringue buttercream
  • 1/4
    cold water
  • 1
    caster sugar
  • 5
    egg whites
  • 340


15 mins
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating between each one.
Add the vanilla, and mix through.
Sift the dry ingredients in, alternating with the milk.
Fill cupcakes cases 3/4 of the way full with the batter, and bake for 12-15 minutes.


Place sugar & water in a pot and bring it to the boil for around 3 -5 minutes. You want the syrup to thicken and form big "bubbles" when it boils, but not caramelize.
Beat your egg whites for the same amount of time, keeping an eye on your syrup to make sure it doesn't brown.
While still whisking, pour the hot syrup down the side of the mixing bowl.
When all sugar syrup has been added it should look thick and fluffy.
Continue to beat until your meringue mixture is cool to the touch (could take anything up to 10 minutes).
Cut the butter into blocks, and add bit by bit to the meringue mixture, beating continuously.
When all butter is added it will not take long for the mixture to turn into nice thick smooth buttercream.
When that happenes, slow down the mixer and add 1 tsp of vanilla extract.
At this stage you can also choose to colour or flavour your icing - use powder food colouring, as it give a great, intense colour, but doesn't "water down" your icing.

Reprinted with permission of The Gorgeous Gourmet
To visit The Gorgeous Gourmet’s blog, click here.


Read more on: bake  |  flour

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