A subtly sweet cupcake with just a hint of smokiness in the fluffy Italian meringue frosting.



Ingredients

Notes

This recipe was adapted from Life Love and Sugar's Moist Vanilla Cupcakes and Food52's Italian Meringue Frosting.

Directions

For cupcakes: Preheat oven to 350 degrees and line a cupcake pan with baking cups. In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, water, oil, egg, and extract. Add wet mixture to dry ingredients and stir until a thin batter forms. Fill each cup about two-thirds full. Bake for 20 to 25 min., or until a toothpick inserted into a cupcake comes out clean. Cool for about 10 min. in the pan, then set cupcakes on a rack to cool completely.

For meringue frosting: While cupcakes cool, make the frosting. In the bowl of a stand mixer, combine egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form. While egg whites whip, cook sugar and water in a small pot over medium-high heat until mixture reaches 238 degrees (soft-ball stage). With the mixer running, slowly stream the hot syrup into the egg whites. Add vanilla extract and increase mixing speed to high. Beat until stiff peaks form. Pipe or spread the frosting onto the cupcakes, then sprinkle generously with extra sugar.

Yields

12 cupcakes

Thanks To

Adapted from the Life Love and Sugar blog and Food52

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Salt Kosher $6.65
Maple Extract Natural -2floz $6.15
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