Meringue Bouquet Cupcakes
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Martha Stewart Weddings, Summer 2009
- Yield Makes 36
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Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 1/4 cups warm water
- 1 1/4 cups buttermilk
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- Swiss Meringue Buttercream
- 1 large yolk
Directions
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Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In mixer bowl, sift flour, sugar, baking soda, baking powder, and salt. Add eggs, yolk, the warm water, buttermilk, vegetable oil, and vanilla; mix until well combined.
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Divide batter among liners, filling 2/3 full. Bake until deep golden brown, about 22 minutes.
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Transfer tin to wire rack to cool for about 15 minutes. Remove cupcakes from tin; let cool completely on rack before frosting.
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To assemble: Working with a few cupcakes at a time, coat smoothly with about 2 tablespoons of buttercream. Immediately press roses into buttercream to cover the top (use about 20 roses per cupcake).
Recipe Reviews
Reviews (3)
DIY Cake Decorations
This swiss meringue recipe was a big disappointment. The consistency was much too soft to pipe anything, especially roses. If anyone has a suggestion of how to overcome this problem please pass it along.
Up to a year, away from light, in an airtight container. The color will fade a little over time.
How long do the flowers last in airtight containers?