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! You can get the crystals from Misaky. They come in different flavors and have a chewy texture inside but are crispy on the outside. They added a beautiful touch to these cupcakes! You can use code Donya5 for 5% off :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream your butter, oil, and brown sugar until light and fluffy. Whisk in the sour cream, milk, vanilla, and eggs. Fold in the sifted flour and leavening ingredients until just combined. Do not over mix.

Step 2

Transfer to a parchment-lined cupcake tray and bake at 350f for 15-18min, or until a skewer inserted comes out clean.

Step 3

While it cools down, combine the pasteurized egg whites, sugar, vanilla, and salt. Whisk on high until sugar has dissolved in the mixture. Add your room temperature butter and continue whisking until the buttercream comes together and is smooth. Transfer to a piping bag fitted with a medium size tip.

Step 4

Pipe your Swiss meringue frosting on the cupcakes and top with Misaky edible crystals! Enjoy!

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