Friday, April 9, 2010

Mini Vanilla Bean Yellow Cake Cupcakes with Vanilla Bean Swiss Meringue Buttercream Frosting.. Lonely Cupcake Stall

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Hello again my dear readers!

Hope you are all still nice and rested after your long weekend.. After heading back home to visit my Family and Friends, then to come home and have a brawl with the our housemates, I am utterly pooped! I may be near dead by the end of this month from all of this cupcake making and to top it off, I found out that I am now alone on this venture due clashing dates but it will be well worth it in the end!

Anyways I have been needing to test drive another recipe before I start selling my gazillion cupcakes at Rocklea Sunday Markets on the 18th April. So here are my Yellow Cupcakes with Vanilla Bean Swiss Meringue Buttercream Frosting. These are a great one bowl recipe as you have to be careful not to overbeat the mixture.

Don't forget to stop by and meet me Rocklea Markets 18th April at stall #235!

I will offer great mates rates to my faithful readers and not to forget yummy free samples! :)

Yellow Cake Cupcakes


3 ½ cups cake flour
2 cups sugar
1 Tbsp baking powder
½ tsp salt
1 c (2 sticks) butter, unsalted, diced, at room temperature
1 c whole or low-fat milk (divided use)
4 large eggs
2 large egg whites
2 tsp vanilla extract


1. Preheat the oven to 180C

2. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl. Add the butter and ½ cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed.

3. In a separate bowl, blend the eggs, egg whites, the remaining ½ cup milk and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.

4. Place into pans line with patty pans and cook for 20-25 mins

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5. Remove the from the oven and cool completely in their pans on wire racks.

Vanilla Bean Swiss Meringue Buttercream


1/2 cup egg whites

1 cup granulated sugar

3 sticks unsalted butter, cut into cubes

Pinch of salt

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1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.

2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (60 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!

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3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!

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4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.

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5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!

6. Increase speed to high, and beat until smooth.

7. Add flavorings of your choice and tint with coloring paste, I just used some vanilla bean paste here.

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Thanks for reading!


  1. Mmm, they look gorgeous. Can't wait to try one!

  2. Haha oh believe me, I've sampled them they will be worth the wait!

  3. Gorgeous cupcakes-light and fluffy!