I don’t know about you, but I have always been on the hunt for the most perfect frosting. This has been a goal of mine since I got on the kick of baking cupcakes, and it was like I knew in my mind what I wanted, something light and fluffy, buttery and sweet… something that made you want to keep licking the spoon. It wasn’t like I wasn’t already in love with some of the great buttercream icings I had whipped up. I just knew that there was THE FROSTING… the one… my soul mate frosting for life… And by George, I think I’ve discovered it… Swiss Buttercream Meringue. I topped off the scrumptious strawberry cupcakes with a strawberry Swiss Buttercream Meringue, and my oh my, the results were deeeeelicious!
First of all, let’s just say, I was very nervous about making meringue frosting. When I took my cake decorating class, the teacher mentioned how difficult many icings can be, and now I have this immediate fear about every icing or frosting I approach. But maybe a little fear is a good thing… I’ve learned to follow the recipes closely and be very patient with the process. The meringue frosting is an unusual creature… one minute it looks like the ectoplasm slime they used in the film Ghostbusters, and the next minute, it’s this beautiful buttery frosting. What I learned most about this frosting is that patience and persistence is key!
The strawberry cupcake recipe is a simple one that creates a moist, berry delicious cake. The chopped strawberries add little bursts of wonderful flavor to each bite. This recipe makes a large batch of cupcakes which is perfect for a birthday party, baby shower or family picnic. The buttercream frosting does a pretty good job of keeping it’s consistency even if the cupcakes set out for awhile, so these work well sitting out on a party table, as long as the temperature doesn’t get too hot.