Vanilla Cupcakes With Swiss Meringue Buttercream

2 Eggs at (room temperature )

3 oz Butter at (room temperature)

1 tsp Vanilla Extract

1/4 cup Milk at (room temperature)

pinch of Salt

1 tsp Baking Powder

1/2 cup Sugar

1 cup Flower

1. Combine butter, sugar and vanilla extract and mix for couple of minutes.

2. Start adding eggs one at a time, once the first egg is fully incorporated add another one.

3. Combine and sift all of the dry ingredients .

4. On low speed of the mixer add half of the dry ingredients and mix.

5. Add milk and then second half of the dry ingredients.

6. In a muffin pan put in the cupcake liners .

7. Fill each cupcake liner about 3/4 of the way.

8. Preheat the oven to 330* and bake for about 20-25 minutes or until tooth pick comes out clean.

9. Once cupcakes are fully bakes put them on a wire rack to completely cool.

Swiss Meringue Buttercream:

3 Egg Whites

1 tsp Vanilla Extract

1/2 Cup Sugar

6 oz Butter ( cubed at room temperature )

1. On a double boiler combine egg whites and sugar and bring it to a temperature of 160* CONTINUOUSLY MIXING.

2. Once it has reached 160* take it off from the double boiler and with a mixer on a medium speed begin to mix until it completely cool for about 10 min.

3. Now that the egg whites are at room temperature begin adding one cube of butter at a time , its important that the butter is at room temperature as well, otherwise it will curdle .

4. Add Vanilla Extract.

5. Take a small part of the Buttercream and add few drops of food coloring .

6. Take a piping bag with an open star tip and place colored buttercream on one side and then white buttercream on the other.

7. Pipe some swirls on top of each cupcake use sprinkles of your choice I also added heart shaped chocolate candies.