These vanilla cupcakes are made with brown butter and brown sugar for a beautiful nutty flavor that perfectly compliments the vanilla and has a fluffy yet super moist texture. I topped them with vanilla Swiss meringue buttercream and Misaky edible crystal candies!
In a mixing bowl, start by my creaming together your brown melted butter, oil, and brown sugar until light and fluffy
Then, whisk in the sour cream, milk, vanilla and eggs until well combined, then sift in flour, baking powder and baking soda with a pinch of salt until just combined. Do not over mix
Prepare a cupcake tray lined with parchment paper, transfer scoops of the cupcake mixture into each filling up to the height of the tray. Bake at 350F for 15-18 minutes, or until a skewer inserted comes out clean. Leave to cool
To make the Swiss meringue buttercream add to a bowl the pasteurised egg whites, sugar, vanilla and a pinch of salt. Whisk on high until the sugar has dissolved I the mixture. Then, add your room temperature butter and continue whisking until the buttercream comes together and is smooth. Transfer to a piping bag with a medium sized tip
Pipe your Swiss meringue frosting onto the cupcakes and top with Misaky edible crystals! Enjoy!