Vanilla Cupcakes with Strawberry Swiss Meringue Buttercream

The last batch of cupcakes I made were for Canada Day, and the next day, my family dog suddenly passed away at only five years old. We often called him "Hoover" because his appetite was so incredibly strong, and although his favourite fruits were oranges and apples, these strawberry Swiss buttercream cupcakes will have to suffice for now.

Vanilla Cupcakes

Ingredients

For the Cake

• Nothing special - just plain vanilla!
• Prepare plain vanilla cupcakes from a mix, or use your favourite vanilla cake recipe. I just used a cake mix to save some time, and then added a package of vanilla instant pudding mix to beef up the density and moisture of the cake.
• *Note: This icing would also be delicious on chocolate or lemon cake, so be adventurous!
• Important: Cool cupcakes completely before frosting.

Strawberry Swiss Meringue Buttercream

• 1 1/2 c. fresh strawberries, rinsed and hulled
• 4 large egg whites
• 1 1/4 c. sugar
• 1 1/2 c. unsalted butter, room temperature
• Vanilla bean paste, to taste (optional)
• Salt, to taste (optional)

Directions

1. Puree strawberries in a food processor and set aside.

2. In a heatproof bowl, combine egg whites and sugar, and set over a simmering pot of water.

3. Whisk constantly by hand until the mixture is warm to the touch. You'll know it's ready if you lightly dip a spoon in, dip your finger into the liquid on the spoon (be careful!), rub it between two fingers, and there's no gritty texture between them - your sugar is dissolved! You could also test this with a candy thermometer, and you'll achieve the same result when it is 155 degrees.

4. Pour hot mixture into your stand mixer affixed with the whisk. Mix on medium-high speed until the bowl is cool and stiff peaks form (about 10 minutes).

5. While waiting, cut your softened butter into cubes and set aside.

6. Switch to medium-low speed and add butter, one cube at a time. Mix well after each addition. Scrape down the bowl and switch the whisk attachment for the paddle attachment.

7. Beat on low speed until buttercream is smooth. *Note: if it looks curdled, just keep beating!

8. Add strawberry puree and beat until combined. *Note: if it looks curdled, just keep beating!
9. Taste the buttercream. If it needs a little something, add some vanilla bean paste and a touch of salt.