Buttermilk Cupcakes With Swiss Meringue Buttercream

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 cups cake flour
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons sea salt
• 1 cup unsalted butter, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 2 1/4 cups sugar
• 5 eggs, at room tmperature
• 3 egg yolks, at room temperature
• 2 cups buttermilk, at room temperature
• 2 teaspoons vanilla
• 5 egg whites
• 1 cup sugar
• 2 tablespoons sugar
• 1 pinch salt
• 1 lb unsalted butter, at room temperature
• 1 1/2 teaspoons vanilla

Recipe

• 1 sift dry ingredients.
• 2 cream butter and sugar until fluffy. add whole eggs. one at a time, beat well and then add yolks and beat well.
• 3 add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well. beat in vanilla.
• 4 pour into prepared muffin tins, filling each 3/4 's full.
• 5 bake at 350 degrees for 20 minutes.
• 6 cool on wire racks 10 minutes, then turn out cuppcakes onto racks and let cool completely.
• 7 swiss meringue buttercream:.
• 8 combine egg whites, sugar, and salt over a pan of simmering water. whisk until sugar has dissolved.
• 9 whisk until stiff peaks are formed.continue whisking until mixture is fluffy and glossy, about 10 minutes. use electric mixer.
• 10 add the butter a few tablespoons at a time, mixing well after each addition.
• 11 once all butter has been added, whisk in vanilla.
• 12 beat for 2 minutes until all air bubbles are eliminated.
• 13 continue beating until frosting is smooth.