Meringue Bouquet Cupcakes

By carvalhohm

Ingredients

• 3 1/4 3 1/4 1/2 2 all-purpose flour (1 1/2 cups plus 2 T.)
• 3 1/4 3 1/4 1/2 2 all-purpose flour (1 1/2 cups plus 2 T.)
• 3 1/4 3 1/4 1/2 2 all-purpose flour (1 1/2 cups plus 2 T.)
• 2 1/2 2 1/2 1/4 cups sugar (1 1/4 cups)
• 2 1/2 2 1/2 1/4 cups sugar (1 1/4 cups)
• 2 1/2 2 1/2 1/4 cups sugar (1 1/4 cups)
• 1 1/2 1 1/2 1/2 teaspoons baking soda (3/4 tsp.)
• 1 1/2 1 1/2 1/2 teaspoons baking soda (3/4 tsp.)
• 1 1/2 1 1/2 1/2 teaspoons baking soda (3/4 tsp.)
• 1 1 1 teaspoon baking powder (1/2 tsp.)
• 1 1 1 teaspoon baking powder (1/2 tsp.)
• 1 1 1 teaspoon baking powder (1/2 tsp.)
• 1 1/2 1 1/2 1/2 teaspoons salt (3/4 tsp.)
• 1 1/2 1 1/2 1/2 teaspoons salt (3/4 tsp.)
• 1 1/2 1 1/2 1/2 teaspoons salt (3/4 tsp.)
• 2 2 2 large eggs (1)
• 2 2 2 large eggs (1)
• 2 2 2 large eggs (1)
• 1 1/4 1 1/4 2 cups warm water (1/2 cup plus 2 T.)
• 1 1/4 1 1/4 2 cups warm water (1/2 cup plus 2 T.)
• 1 1/4 1 1/4 2 cups warm water (1/2 cup plus 2 T.)
• 1 1/4 1 1/4 2 cups buttermilk (1/2 cup plus 2 T.)
• 1 1/4 1 1/4 2 cups buttermilk (1/2 cup plus 2 T.)
• 1 1/4 1 1/4 2 cups buttermilk (1/2 cup plus 2 T.)
• 1/2 1/2 2 cup plus 2 tablespoons vegetable oil (5 T.)
• 1/2 1/2 2 cup plus 2 tablespoons vegetable oil (5 T.)
• 1/2 1/2 2 cup plus 2 tablespoons vegetable oil (5 T.)
• 2 2 2 teaspoons pure vanilla extract (1 tsp.)
• 2 2 2 teaspoons pure vanilla extract (1 tsp.)
• 2 2 2 teaspoons pure vanilla extract (1 tsp.)
• Swiss Meringue Buttercream for Meringue Bouquet Cupcakes
• Swiss Meringue Buttercream for Meringue Bouquet Cupcakes
• Swiss Meringue Buttercream for Meringue Bouquet Cupcakes
• Swiss Meringue Roses
• Swiss Meringue Roses
• Swiss Meringue Roses

Preparation

Step 1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In mixer bowl, sift flour, sugar, baking soda, baking powder, and salt. Add eggs, yolk, the warm water, buttermilk, vegetable oil, and vanilla; mix until well combined.

Divide batter among liners, filling 2/3 full. Bake until deep golden brown, about 22 minutes.

Transfer tin to wire rack to cool for about 15 minutes. Remove cupcakes from tin; let cool completely on rack before frosting.

To assemble: Working with a few cupcakes at a time, coat smoothly with about 2 tablespoons of buttercream. Immediately press roses into buttercream to cover the top (use about 20 roses per cupcake).