Vanilla Cupcakes adapted from Cupcake Jemma
(1.5x original recipe)

187.5g self-raising flour
187.5g caster sugar
3/8 teaspoon bicarbonate of soda
187.5g soft unsalted butter
3 large eggs
2.5 tablespoon milk
1/2 teaspoon vanilla extract

Swiss Meringue Buttercream

5 large (150 grams) egg whites
1.4 cups (285 grams) granulated sugar
242 grams unsalted butter, softened
Freeze-dried passionfruit to taste
Salted caramel syrup to taste
Freeze-dried strawberries to taste
Freeze-dried blackcurrant to taste
1 tsp vanilla extract
0.5 tsp mint extract
Gel food colouring if needed
1/2 tsp salt

To make Vanilla Cupcakes

Preheat oven to 170 degrees Celcius.

Sift self-raising flour into a mixing bowl with sugar and baking soda. Add softened butter and eggs. Beat with an electric beater on low, then turn up to medium speed for a minute. While mixing add milk and vanilla extract. Mix on medium speed for 30 seconds.

Divide among mini cupcake paper liners (⅔ to ¾ full). Bake at 170 degrees Celcius for 13-16 minutes. 

To make Swiss Meringue buttercream:

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Divide into 6 portions and add flavourings/colours. Mix on med-high until incorporated and silky.

To Assemble:

When cupcake batter has cooled down, pipe on swirls of the swiss meringue buttercream. Enjoy!