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 so far: it is very light but yet it holds up well for the decoration. Everything we are looking for! I flavored it with vanilla but I think it can accommodate other flavors.

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

Making the vanilla cake base for 9 cupcakes

- Preheat the oven to 160°

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

- Mix 60g of softened unsalted butter with 130g of sugar, incorporating it little by little.

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

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

- Add the sifted dry ingredients to the mixture in several batches, alternating with the vanilla milk.

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

Vanilla meringue icing

- Beat 2 egg whites with a fork.

- Pour into a container suitable for a bain-marie.

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

- Place the container over a pan of simmering water and start beating with the mixer, on low speed for 2 minutes until the sugar is well dissolved and the mixture is shiny.

- Remove from the heat and continue beating for 3 minutes, gradually increasing the speed of the mixer.

- The texture of the meringue should form visibly.

- Add 1/2 teaspoon of liquid vanilla and stop the mixer.

- Fill a piping bag (equipped with a wide round socket) meringue.

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

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