Vanilla Cupcakes with Misaky Crystals
“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!”
— Donya


Serves 12


Step 1

In a mixing bowl, start by my creaming together your brown melted butter, oil, and brown sugar until light and fluffy

Step 2

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

Step 3

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

Step 4

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

Step 5

Pipe your Swiss meringue frosting onto the cupcakes and top with Misaky edible crystals! Enjoy!
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Psst. There's more in the app.
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