and cute too. You can just bake whatever kind of cupcakes you're in the mood for (I think this would be good with lemon or vanilla as well!!) but the secret is the buttercream, so here's the recipe:
Swiss Meringue Buttercream
Makes 9 1/2 cups
2 1/2 cups sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
2 teaspoons pure vanilla extract
Directions
Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140 degrees on an instant-read thermometer.
Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140 degrees on an instant-read thermometer.
Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition.
Beat in vanilla.
It's a little work, but SO worth it. Here's the only thing. Don't even TRY to refridgerate this stuff. The original recipe says you can, but every time I've tried, it's ended up in a globby, separated mess.. Don't do it, unless you want frosting that looks like ricotta cheese. Use it right away, or chill it over your AC vent in your house, covered of course.
Yummy!
P.S. Notice the recipe makes 9 1/2 cups. For cupcakes, I do 1/3 the recipe, and it seems to be just the right amount.
