Vanilla Cupcakes with Swiss Meringue Buttercream (Kopie)

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Vanilla Cupcakes with Swiss Meringue Buttercream

Cupcake Ingredients
3/4 cup unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt 2 1/2 teaspoons baking powder
2 1/2 cups cake flour
1 1/4 cups whole milk

Directions
Preheat oven to 350°F. Bring the eggs, milk & butter to room temperature (don’t skip this step, it’s very important!) In a mixing bowl, cream together butter and sugar until light and pale. Add in the eggs one at a time and mix until combined. Sift (yes, sift!) together flour, salt and baking powder together. Stir together vanilla and milk Alternately add dry ingredients and milk to mixing bowl, scraping down after each addition. Start and end with dry ingredients. Fill paper-lined muffin tins with batter 2/3 full. Bake at 350° for 18- 20 minutes.

Frosting Ingredients
1 lb unsalted butter, softened
2 cups sugar
8 egg whites
1 cup crème friache or sour cream
1 tablespoon vanilla extract
Seeds from 2 vanilla beans

Directions
Combine sugar & egg whites in mixer bowl and whisk together over simmering water until hot to the touch and all of the sugar has melted and no longer grainy Transfer bowl to mixer stand and whip on high until fluffy & cool – about 10 minutes With the mixer on low, add the softened butter 1 tablespoon at a time until incorporated. Add in vanilla, crème fraiche or sour cream, and vanilla beans. Beat until smooth (it may look curdled, but just continue to mix & it will be fine!).