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Framboise Cupcakes with French Vanilla Buttercream

Joanne Ozug
  • 2018 minutes
  • Serves 14 to 16

INGREDIENTS

3

extra large egg whites, at room temperature

3 tbsp

framboise liqueur

1 1/2 tsp

vanilla extract

7 oz

cake flour, sifted (if you don't have a scale, sift your flour into 2 cups, and level it off)

1 cup

sugar

2 1/4 tsp

baking powder

1/2 tsp

salt

7 tbsp

milk (skim)

1 stick

unsalted butter between 65 and 75 degrees F

3

egg yolks

1/2 cup

sugar

2 tbsp

water

1 tsp

vanilla extract

2 sticks

butter, cut into cubes