Vanilla Cupcakes With Torched Italian Meringue

Servings: 12

My perfect vanilla cupcakes deserve the perfect topping, in both taste and appearance. How? I like to top them with a beautiful Italian meringue ever so lightly torched, adding that hint of caramel. Simple, elegant, and delicious!

INGREDIENTS:

Cake Base
115g	SCS Unsalted Butter
160g	Sunshine Plain Flour
190g	SIS Caster Sugar
1 ¼ tsp	Baking Powder
1/2 tsp	Salt
3/4 cup	Milk
2	Eggs
1 tsp	Vanilla Extract

Italian Meringue
3	Egg Whites
1 cup (200g)	SIS Fine Grain White Sugar
1/3 cup	Water

1.	Preheat oven to 170°C.
2.	Make the cake base – Sift flour and add it into the mixer, add in baking powder, caster sugar and salt, mix well.
3.	Add in butter and mix well.
4.	In a separate bowl, add in milk and eggs and mix well.
5.	Gradually add the mixture from step 2 into the batter and mix well.
6.	Add in the vanilla extract and mix well.
7.	Place the cupcake liners on the baking tin and fill the liners up to half with the batter.
8.	Put the cupcake batter into the oven and bake for 15 to 20 minutes.
9.	Test the cake with a skewer, the skewer should be clean if the cake is cooked.
10.	Side aside the cupcakes for 15 minutes to let it rest.
11.	Make the Italian Meringue while waiting for the cupcakes to cool down.
12.	Add 3 egg whites to the mixer and beat it. While beating, add in a pinch of salt.
13.	In a pot, add in sugar and water. Heat until the syrup boil.
14.	Add the boiling syrup to the egg whites while mixing.
15.	Beat meringue to stiff-peak.
16.	Fill meringue into a piping bag. Pipe meringue onto the cupcake, torch it slightly and it is ready to serve.

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