Funfetti Vanilla Chocolate Cup Cake

Funfetti Vanilla Chocolate Cup Cake    Vanilla chocolate cake with swiss buttercreamTried Tested

Vanilla chocolate cupcake / cake with swiss buttercream for a friend on her birthday tomorrow

For the vanilla chocolate cake
1 cup sugar
4 eggs
2 tsp vanilla extract/essence
2 cups all purpose flour
1&3/4 tsp baking powder
1/2 cup milk
1/4 cup good quality unsweetened cocoa powder
For the swiss meringue buttercream :
20oz icing sugar
4 oz egg whites
2 tsp vanilla extract/essence
2 stick butter
1. Preheat oven to 350F
2. Line and arrange muffin paper on a muffin pan .
3. In a medium bowl , cream together the the sugar and butter, beat in egss one at a time then stir in vanilla extract. Combine flour,cocoa powder and baking powder add to the creamed mixture and mix well . Finally stir in the milk until butter is smooth. Pour on line muffin pan bake for 25 minutes.
For the swiss meringue buttercream :
1. Mix sugar, egg white and vanilla in your bowl until combined.
2. Once combined turn up to high speed and beat for 8 minutes . Your mixture will get little thicker , but will not turn into a fluffy meringue. This is okay
After 8 minutes it is slightly more white but not thick and fluffy scrape the sides of the bowl , then turn back on to lowest setting.
3. Add butter by breaking them into small chunks slowly adding a piece to a mixture . The consistency will get clumpy and runny looking but just keep going.
4. Once all the butter is incorporated , turn mixer back to high speed and beat for 8 minutes again , you now have a delicious Swiss Meringue Buttercream .
It can be refrigerated for up to 2 weeks and add colors if you want or flavoring.
Make sure the cake is cool before frosting and better chill the frosting before using to get thick buttercream but spreadable. Enjoy !!!

Prepared, tried and tested by: