Simple Cupcake with Italian Meringue Buttercream

I can't have enough of cupcake recipe, or the truth is I always want to try anytime that I see it. I think making cupcake is fun, easy and lovely too, and everyone love it. You don't need many equipments to making it, so if you are new to the baking world, you still can make it !

I got this recipe from ................ (the same book from French Fruit Tart) Actually I feel a bit lazy (again, haha), but I had to bake something for the party.
But I'm lucky that the recipe is great (if the book is not around, I didn't have a chance to try it). The cake is soft, moist, and very easy to make, with a short list of the ingredients.
I might have a lot of cupcake recipe but this one is the shortest and straight forward both in ingredients and instruction. So, if you want to make something special but don't want to be nervous, this recipe is for you.
For the buttercream, you can use other kinds or other recipe which you like, but for me, Italian meringue is great both for the texture and taste, it's not overly sweet and not melting at arm temperature, too.

Simple Cupcake with Italian Meringue Buttercream
Makes 12 standard size cupcake tins

200g	Cake flour
2 tsp	Baking powder
100g	Unsalted butter
	A dash of salt
140g	Caster sugar
2	Eggs
120cc	Milk
½ tsp	Vanilla extract

Preheat the oven to 350°F or 180°C.

Sift the flour and baking powder together, set aside.

Line the cupcake tins with paper cup.

Cream together the butter and sugar on the lowest speed for 3 to 5 minutes.

With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl. Add the vanilla extract, then beat to combine.

Add the flour and milk alternating by starting with the flour and end with the flour.
When the batter is homogenize, pour the batter into the prepared tins.

Bake for 20-25 minutes.

Italian Meringue Buttercream

75 g	Egg Whites
140 g	Sugar
1/8 cup	Water
225 g	Unsalted butter

To make the sugar syrup, place the candy thermometer in the saucepan and heat the water and 120 g of sugar over medium-high heat. Partially cover with a lid to capture the evaporating water this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.

With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, with the mixer still running slowly pour the remaining sugar into the meringue.

Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, remove the thermometer and slowly pour the syrup into the meringue.

After 1 to 2 minutes reduce the mixer speed to medium for 3 to 4 minutes, or until the meringue is cooled. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.