My friend Dessi LOVES to bake and let me tell you she knows her desserts! This is one of the many reasons we’ve been friends for 15 years. Her Vanilla Meringue Cupcake recipe is unique in its taste and look while being so perfectly sweet and textured. Here is Dessi’s post:
“This is one of my favourite recipes because it isn’t made with box cake! I love baking, but some recipes just require TOO many ingredients! This recipe is great because the ingredients are basic and often already in your cupboard.”
I brought these cupcakes to work one day, and they were gone within minutes! What better way to enjoy summer than with these mini fluffy cupcakes! They’re almost guilt-free…almost.
1 ¼ cups all-purpose flour
1 teaspoon baking powder
125 grams (1 stick & 1 tablespoon) butter, softened
¾ cup sugar
1 teaspoon vanilla extract
1 tablespoon honey
½ cup milk
- Preheat oven to 325° F and line mini muffin tins with paper trays.
- Using a sieve, sift flour and baking powder into a small bowl, whisk to combine, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat the butter, sugar, vanilla and honey until light and creamy.
- Add eggs one by one beating until well combined.
- Add flour mixture in two parts, alternating with milk, and beating until just combined.
- Divide batter evenly among cups.
- Bake, rotating tins halfway through, until cupcakes look golden brown, 20 to 25 minutes.
- Transfer to wire rack to cool for 5 minutes; remove cupcakes from tin and cool completely.
Meringue Icing Ingredients:
1 cup sugar
¼ cup water
½ teaspoon cream of tartar
3 egg whites
- Place sugar, water and cream of tartar into a small-sized saucepan; set over high heat and stir until the sugar is dissolved. Make sure saucepan has no water drops on it (should be completely DRY).
- Bring to the boil and then reduce heat to low and simmer for 3 minutes.
- In the bowl of an electric stand mixer fitted with the whisk attachment on high-speed, whisk the egg whites until soft peaks form (up to 10 minutes).
- While the motor is running, gradually add the sugar mixture and whisk until thick and glossy (additional 5 minutes).
- Transfer Meringue Icing to a pastry bag fitted with a ½-inch (3-cm) plain tip. If you don’t have pastry bag, use regular Ziploc bag and cut small opening on one corner.
- Pipe icing into circular motion around outer cupcake and then continue to pipe icing to create peaks.
- Use sprinkles over the icing.