Vanilla Cupcakes & Meringue Icing

cupcakes-vanilla-meringue-italianNew batch, new icing!

So I decided to expand my icing “range” by testing this vanilla-flavored meringue.

The texture is very different from what I had done until then: it is very light but yet it holds up well for the decor. Everything we are looking for! I scented it with vanilla but I think it can accommodate other scents.

I admit that I was a little afraid to get started, not being equipped with a robot (the Kitchenaid, at home, it's my little wrist!), I thought the task was very difficult, but in the end it is really easy to do!

Making the vanilla cake base for 9 cupcakes

- Preheat the oven to 160 °

- Sift 145g of flour, 1/3 tbsp of baking powder, a pinch of salt and set aside.

- Mix 60g of soft, soft butter with 130g of sugar, gradually incorporating it.

- Add 2 whole eggs (one by one), beating well.

- Mix separately 100ml of milk and 1/2 tsp of liquid vanilla.

- Incorporate the sifted dry ingredients into the appliance several times, alternating with the vanilla milk.

- Fill the cupcake boxes 2/3 full and bake for about 30 minutes (to be checked with a knife blade: it must come out dry).


Vanilla meringue icing

- Relax with a fork 2 egg whites.

- Pour into a container allowing the bain-marie.

- Add 100g of sugar (or less according to your taste!)

- Place the container above a saucepan of simmering water and start beating with a mixer, low speed for 2 minutes until the sugar is well dissolved and the mixture is brilliant.

- Off the heat, continue beating for 3 minutes, gradually increasing the speed of the mixer.

- The texture of the meringue must be formed visibly.

- Incorporate 1/2 tsp of liquid vanilla and stop the mixer.

- Fill a pastry bag (fitted with a large round socket) meringue.

- Decorate and taste without delay, this meringue is best tasted fresh!

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  1. Reply


    March 20, 2012

    beautiful your cupcakes, as always =)

  2. Reply


    March 20, 2012

    Superb the icing ^^ it makes super good !! Well done: D

  3. Reply


    23th January 2013

    Hello =)
    Very beautiful cupcakes very appetizing!
    On the other hand it seems to me that what you are describing here is the Swiss meringue.
    The Italian meringue is to put hot sugar on cold whites like marshmallows.