This recipe is one of the more complicated I have tried, the cupcake is easy, but the meringue is kinda nuts. You really do have to follow the instructions closely or it will be another EPIC COOK FAIL. But honestly, these things are freaking amazing and everyone that tries one will be permanently indebted to you. This is not the best cupcake for a cookout, unless it’s kept indoors. Serve at room temperature, but store in the fridge before an event.
Cupcakes:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Regular or silver cupcake paper liners
Preheat the oven to 350 degrees F.
Before starting sift together the dry ingredients in a smaller bowl.
In a larger bowl, cream the butter until light and fluffy with a mixer on a higher speed. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Add the dry ingredient mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. (careful though, all that baking powder makes them rise abnormally fast) Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.
Meringue:
5 eggs whites (large)
1 1/4 cup extra-fine granulated sugar
1/4 water
3 sticks unsalted butter, soft
Directions
Set out the ingredients and equipment.
Separate the egg whites and place them in the bowl
Measure 1 cup of sugar with 1⁄4 cup water into a heavy bottom 1-2 quart pot. Gently stir to combine.
Measure 1⁄4 cup sugar into a small bowl and set aside. (this is for the egg mixture)
Cut the butter into tablespoon size pieces and set aside
Begin heating the sugar syrup. Place the pot with the sugar and water over medium-high heat. Keep lid on it, keeps the moisture inside and prevents the sugar from separating.
Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is stiff peak, keep the mixer running and pour the 1⁄4 cup of sugar into the meringue.
Test the temperature of the sugar syrup with a candy thermometer. Raise the heat to bring the syrup to 245°F if it is not there already. When the syrup is at 245°F remove from heat and slowly pour the syrup into the meringue. (This is serious stuff people. It’s best to have standing mixer, but I sure as hell don’t so make sure you have a strong arm to pour it every so slowly. If you think it doesn’t matter, you’ll have solid sugar adhered to the bottom of your bowl and you will have to start again)
When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. And keep an even flow.
After 1-2 minutes reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.
Add the butter one tablespoon at a time. Hike the speed up now to fully incorporate the butter.
To ‘ice’ the cupcakes, it’s much easier to put it in a decorating tube and just kinda swirl it up on top. But don’t handle it too much, remember how much butter is in there. I topped mine off with a few dark chocolate chips.
If basic vanilla is too…well, basic…try these additives:
1-2 tsp vanilla extract or the seeds of 1 vanilla bean
1⁄4 cup of raspberry puree
1⁄2 cup of melted, cooled chocolate
2-4 tablespoons of amaretto depending on your preference
