Vanilla Shortcake Cupcakes with Strawberry Meringue Buttercream

So this isn't really a travel related thing but this blog is kind of evolving into a lifestyle thing and I made these today (on my travels) and they were a huge hit! Great summer dessert. 

Vanilla Shortcake Cupcakes

adapted from Martha Stewart

- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk


1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

1. 2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.

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1. 3. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Strawberry Meringue Buttercream

- 4 large egg whites, room temperature

- 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces

- 1 1/2 cups fresh strawberries, pureed

• - 1 1/4 cups sugar

1. Heat a small pot of water to a simmer. Mix egg whites and sugar in a heat-proof bowl and place over the pot so that the bottom of the bowl does not touch the water. Whisk until sugar is completely dissolved and the mixture is about 160 degrees

2. Remove from heat and pour into mixing bowl. Beat with electric mixer on medium for about 5 minutes and then on high for another minute until stiff peaks form.  

3. Reduce speed to medium and add butter one piece at a time, mixing completely after each addition. 

4. Add strawberry puree and mix until the frosting is creamy and uniform in texture. This will take about 5-6 minutes. DO NOT freak out and throw everything out because it looks really weird at first. Just keep going on faith and I promise it will end up well (the butter and strawberries don't like to mix, you have to beat them into submission)

Enjoy immediately or refrigerate for up to 2-3 days covered. The frosting is best right away at room temp. If you want to reuse take it out of the fridge and let it warm to room temp so it will be fluffy. You can even beat it for a minute if its been in the fridge a few days. 

Top with a fresh strawberry and serve at room temp!