Strawberry Cupcake Recipe with Buttercream Meringue Frosting

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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.

I have some detailed instructions with pictures of the buttercream meringue at different stages so you can see the consistency and know what to expect. The nice thing about this frosting is that once you have made the meringue, you can add any kind of flavoring or puree to the frosting to come up with your own favorite concoctions. I added strawberries to mine, but you can try anything your heart desires!

If you’ve never tried the Swiss Buttercream Meringue before, you’ve got to give this one a try and then let me know what you think! Here’s the recipe for the Strawberry cupcakes:

Strawberry Cupcakes with Strawberry Swiss Buttercream Meringue

INGREDIENTS

(For Cupcakes)

3 cups all purpose flour

1 cup cake flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2/3 cup milk

2/3 cup half and half

1 tablespoon vanilla extract

1 cup (2 sticks) unsalted butter

2 cups sugar

3 eggs

1/2 cup strawberry jam

1 cup chopped fresh or frozen strawberries

(For Frosting)

4 egg whites

1 1/4 cups sugar

1 1/2 cup unsalted butter, cut up and at room temperature

1/2 cup chopped fresh or frozen strawberries

1/4 teaspoon vanilla

INSTRUCTIONS

1. To make the cupcakes, preheat oven to 350 degrees F. Line muffin tins with paper liners and spray with non-stick baking spray.

2. Whisk together both flours, baking powder and salt; set aside.

3. Combine the milk, half-and-half and vanilla in a measuring cup with a spout and set aside.

4. With an electric mixer cream together the butter, sugar until pale and fluffy, a few minutes. Add the eggs one at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the strawberry jam until fully mixed. Add the flour in two batches, alternating with the milk, and beating until well combined. Use a rubber spatula to gently fold in the chopped strawberries by hand.

5. Divide the batter evenly among the lined cups, filling each three-quarters full or use an ice cream scoop to spoon the batter into each cup. Bake until golden and a cake tester inserted in centers comes out clean or with a few crumbs, 18 to 25 minutes. Let cupcakes cool in the pan for a few minutes and then transfer cupcakes to wire rack to cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting or keep refrigerated for about 3 days.

6. To make the Strawberry Buttercream Meringue, puree the strawberries in a food process or blender; set aside.

7. Combine the egg whites and sugar in a heatproof bowl, such as a pyrex the mixing bowl that comes with an electric mixer set, and set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should start to turn a little cloudy white and feel completely smooth when rubbed between your fingertips). It is supposed to reach about 160 degrees and can be tested with a candy thermometer.

8. Keep the mixture in the same bowl and remove from heat. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue blending until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

9. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. At some point, after adding much of the butter, you will see the mixture change from a very soft, smooth and runny consistency to a fluffy, thick consistency. Keep scraping down the sides of the bowl and continue beating on low to medium speed until you reach this consistency and all air bubbles are eliminated, about 2 minutes. Many people give up and throw out their frosting at this point because the mixture never stiffens up. A few things might happen, the butter might have been too soft when added. If this is the case, try putting the mixture in the fridge for 15 to 20 minutes and then blend again. At some point, you will see the mixture change, just keep mixing with the blender.

10. Once you have the thick frosting, you can add the vanilla and strawberry puree a little at a time and beat until combined, being careful not to add too much liquid. Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with mixer on low speed until smooth again, about 5 minutes, or heat a few tablespoons of buttercream in the microwave for a few seconds and add to the rest of the buttercream to completely combine and soften.

11. To decorate the cupcakes, pipe the buttercream onto each cupcake. Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Makes 24 to 30 cupcakes

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Happy Baking!

Mandy Gatlin XOXO