Cupcakes and Small Cakes
How to Make Stunning Vanilla Celebration Cupcakes with Swiss Meringue Buttercream
These exquisite vanilla cupcakes represent the pinnacle of British baking, featuring a light, buttery sponge and a hidden heart of vibrant raspberry conserve. Topped with a cloud-like Swiss meringue buttercream, they offer a sophisticated finish perfect for weddings, birthdays, or elegant garden parties.
- Prep
- 40 min
- Cook
- 22 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 485 kcal
Method
Preheat your oven to 160°C Fan / 180°C / Gas Mark 4. Line a 12-hole deep muffin tin with high-quality cupcake liners.
In a stand mixer, cream together the 250g of softened unsalted butter and 250g of caster sugar for at least 5 minutes until the mixture is pale, light, and doubled in volume.
Gradually add the 4 eggs one at a time, beating thoroughly after each addition. If the mixture begins to curdle, add a tablespoon of the measured flour to stabilise it.
Stir in 1 teaspoon of the vanilla bean paste. Sift the self-raising flour and gently fold it into the wet ingredients using a large metal spoon until just combined—be careful not to overwork the gluten.
Add the milk to achieve a 'dropping consistency' so the batter falls easily from a spoon. Divide the batter equally among the cases.
Bake for 20–22 minutes or until the sponges are golden and spring back when lightly touched. Remove and cool completely on a wire rack.
To make the Swiss Meringue Buttercream, place the egg whites and 250g caster sugar in a clean, heatproof bowl over a pan of simmering water. Whisk constantly until the sugar has fully dissolved and the mixture reaches 70°C.
Transfer to a stand mixer and whisk on high speed for 10–15 minutes until a stiff, glossy meringue forms and the bowl feels completely cool to the touch.
Switch to the paddle attachment. With the mixer on medium, add the 350g of cubed butter one piece at a time. Once all the butter is in, beat on high until the frosting is silky and smooth. Stir in the remaining vanilla.
Use a cupcake corer or a small knife to remove the centre of each cooled cake. Fill each cavity with a generous teaspoon of raspberry conserve.
Fit a piping bag with a large open star nozzle (such as a 1M). Pipe a tall, stable swirl starting from the outside edge moving inwards and upwards. Decorate with a fresh raspberry or a dusting of freeze-dried raspberry powder.
Notes
Ensure all sponge ingredients are at room temperature to prevent the batter from curdling.
When making Swiss Meringue Buttercream, the meringue must be completely cool before adding butter, otherwise you will end up with a soup.
If your buttercream looks curdled while adding butter, just keep beating; it will eventually emulsify and turn silky.
Use a high-quality vanilla bean paste rather than essence for those beautiful black specks and a deeper flavour profile.
