Strawberry Swiss Meringue Buttercream Cupcakes

These Strawberry Swiss Meringue Buttercream Cupcakes are a tasty treat, and the fruity buttercream on top is light and airy. When you mix fresh strawberries with smooth buttercream, you get a sweet and sour frosting that goes well with any cupcake base.

Ingredients:

• 1 cup fresh strawberries, hulled and chopped
• 3 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Start by making the strawberry puree

Blend the fresh strawberries until smooth and strain the mixture to remove seeds

Set aside

In a heatproof bowl, combine egg whites and granulated sugar

Place the bowl over a pot of simmering water double boiler

Whisk constantly until the sugar has dissolved, and the mixture reaches 160F 71C

Remove the bowl from heat and transfer the mixture to a stand mixer with a whisk attachment

Whip on high speed until stiff peaks form and the meringue has cooled to room temperature

Reduce the mixer speed to medium-low, and gradually add pieces of softened butter, one at a time, until fully incorporated

It may look curdled at some point, but keep whipping until it becomes smooth and creamy

Add vanilla extract and a pinch of salt, and continue mixing until well combined

Finally, fold in the strawberry puree until the buttercream is evenly tinted and flavored with strawberries

Pipe the strawberry Swiss meringue buttercream onto your favorite cupcakes and enjoy