Martha Stewart One Bowl Chocolate Cupcakes with Swiss Meringue Buttercream Frosting

Twice a month, I get together with my scrapbooking buddies from my Meetup group. We call our group "Scrap Happy Ones Together" or SHOT. You can see our page here. I look forward to our "crops" (as we scrapbookers call them) so much every month. We meet on the second Saturday and the third Friday of every month. For July's Friday night crop, I made the Martha Stewart One Bowl Chocolate Cupcakes with Swiss Meringue Buttercream. This was my first time making Swiss Meringue Buttercream, but had heard good things about it.



I'm not going to lie, I wasn't real impressed with this cupcake. I think it looks fabulous, but the taste wasn't anything fantastic. The frosting didn't really taste all that great, which I think had something to do with the pink gel dye used to get such a pretty color. The cake was nice and dense, which I like. But I won't be changing my 'go-to' chocolate cake recipe to this one. BUT, I was thoroughly pleased with the way they looked!



Swiss Meringue Buttercream (from Martha Stewart's Cupcakes)
Makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

I couldn't find the recipe for the chocolate cupcakes online, but if you would like it, email me and I will type it up for you.