Cupcakes with buttercream and Swiss meringue

Buttercream and Swiss Meringue Cupcakes - A Refined Delight

Who doesn't love a fluffy cupcake enveloped in velvety buttercream and airy Swiss meringue? This recipe is perfect for those looking to add a touch of sophistication to their kitchen without needing advanced pâtissier skills. Whether served at a special occasion or enjoyed in the company of friends, these cupcakes are sure to leave a lasting impression on those who taste them.

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 1 hour
Servings: 12 cupcakes

Ingredients

For the cupcake batter:
- 250 g all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 115 g butter, at room temperature
- 300 g sugar
- 2 large eggs
- 1 packet vanilla sugar
- 240 ml buttermilk
- 1 teaspoon baking soda

For the Swiss meringue buttercream:
- 5 egg whites
- 250 g granulated sugar
- 340 g cold butter, cut into cubes
- 2 teaspoons vanilla extract
- A pinch of salt

For the ganache:
- 100 ml heavy cream
- 100 g white chocolate, finely chopped

Instructions

Step 1: Preparing the Cupcake Batter

1. Preheat the oven: Start by preheating your oven to 175°C. This step is essential for achieving perfectly baked cupcakes.

2. Mixing dry ingredients: In a bowl, combine the flour, salt, and cocoa powder. These will add a pleasant flavor and an attractive appearance to your cupcakes. Set the bowl aside.

3. Making the buttercream: In another bowl, beat the sugar and butter together until you achieve a fluffy, light-colored cream. This process is crucial as the incorporated air will help create a light texture.

4. Adding the eggs: Add the eggs one at a time, mixing well after each addition. This step will contribute to creating a homogeneous mixture.

5. Incorporating dry ingredients and buttermilk: Gradually add the flour mixture and buttermilk, alternating between the two, until everything is well combined. This is key to preventing lumps from forming.

6. Activating the baking soda: Quench the baking soda with vinegar and add it to the mixture. This will help the cupcakes rise and become fluffy.

7. Filling the cupcake liners: Pour the batter into the cupcake liners, filling them about 2/3 full. This will allow the cupcakes to rise without overflowing.

8. Baking the cupcakes: Place the liners in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely before filling.

Step 2: Preparing the Swiss Meringue Buttercream

1. Setting up a double boiler: Place a bowl over a pot of gently boiling water. Ensure that the water does not touch the bottom of the bowl. This slow cooking process will help achieve perfect meringue.

2. Mixing egg whites and sugar: In the double boiler bowl, combine the egg whites and sugar. Whisk constantly to prevent the egg whites from coagulating.

3. Monitoring the temperature: After about 5 minutes, the mixture should turn yellow, and you should no longer feel the sugar granules when rubbed between your fingers. This step is essential for achieving a fine meringue.

4. Whipping the meringue: Remove the bowl from heat and transfer it to a stand mixer. Beat on medium speed for 3-4 minutes, then increase the speed and continue mixing for 10-12 minutes, until the meringue is white and stiff.

5. Incorporating the butter: Ensure the bowl is at room temperature and add the butter, one cube at a time, mixing on low speed. Continue until all the butter is incorporated, then add the vanilla and a pinch of salt.

Step 3: Preparing the Ganache

1. Heating the cream: In a saucepan, place the cream over very low heat. It's essential not to let it boil!

2. Melting the chocolate: When the cream is very hot, turn off the heat and add the finely chopped white chocolate. Stir well until the chocolate is completely melted.

3. Cooling and mixing the ganache: Let the mixture cool for about 10 minutes, then mix until it becomes a light and airy cream. This will add a luxurious touch to your cupcakes.

Step 4: Assembling

1. Filling the cupcakes: Using a knife, gently scoop out the center of each cupcake and remove the core with a teaspoon. Fill each cupcake with the ganache.

2. Decorating with buttercream: Use a piping bag to decorate each cupcake with the Swiss meringue buttercream, giving them an elegant and appetizing appearance.

Serving Suggestions

These cupcakes are perfect to be served alongside a cup of coffee or tea, but you can also try pairing them with a sweet wine to enhance the flavors. Additionally, feel free to garnish them with fresh berries or grated chocolate for an extra touch of flavor.

Possible Variations

If you want to add a unique twist, you can incorporate chopped nuts into the cupcake batter or experiment with different flavor extracts, such as almond or orange, in the buttercream. Another idea is to use dark or milk chocolate instead of white chocolate for the ganache.

Nutritional Benefits

These cupcakes, while a dessert, contain quality ingredients that can provide energy. The butter brings healthy fats, and white chocolate is a source of antioxidants. However, moderation is recommended due to the sugar content.

Frequently Asked Questions

Can I use another type of milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk gives a fluffier texture.

How can I store the cupcakes?
Keep the cupcakes in an airtight container at room temperature to maintain moisture.

Is it possible to freeze the cupcakes?
Yes, you can freeze the unfilled cupcakes. Freeze them in an airtight container, and when you're ready to serve, let them thaw at room temperature.

These buttercream and Swiss meringue cupcakes are undoubtedly a dessert that will impress. Dare to make them and enjoy every bite!