Vanilla Cupcakes & Meringue Icing

New 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!

Follow my blog with Bloglovin