Cup Cakes with Swiss Meringue Cream

Recipe:

3 1/4 cup sifted cake flour (not self rising)

1 1/2 tbs baking powder

1/4 tsp sale

1 tbs pure vanilla extract

1 cup plus 2 tbs milk

1/2 cup plus 6 tbs (1 3/4 sticks) unsalted butter room temperature

1 3/4 cups sugar

5 large egg whites, room temperature

1. Preheat oven to 350 deg F. Line muffin tin with paper liners.

2. Sift cake flour, baking powder and salt.

3. Mix vanilla to milk.

4. With electric mixer on medium high speed, cream butter until smooth.

5. Gradually add sugar, until fluffy. Reduce speed.

6. Add flour mixture in 3 batches alternating with milk and beating until just combined after each.

7. In another bowl with electric mixer, whisk the egg whites until stiff peaks form (do not overmix). Fold 1/3 of the egg whites into batter to lighten. Gently fold in remaining whites in 2 batches.

8. Divide batter evenly among lines cups with 3/4 full.

9. Bake 18 to 20 mins until cake tester comes out clean from the center.

Swiss Meringue Buttercream: Google this recipe and follow and decorate the cup cakes. (too much to type).