Cupcakes

1. Preheat oven to 170 degrees Celsius (340F). Line muffin tray with paper liners.
2. Sift flour, baking powder and salt and set aside.
3. In the bowl of stand mixer or using a hand mixer beat butter and sugar until fluffy, about 5 minutes
4. Add eggs and egg white one at a time, beating well after each addition occasionally scrapping down the sides of bowl. Mix in vanilla extract.
5. Alternatively add the flour mixture and milk in 3 parts, beginning and ending with flour mixture.
6. Divide batter among paper liners and bake for 20 minutes or until toothpick inserted comes out clean.
7. Remove cupcakes from oven and place on cooling rack for 10 minutes. Carefully remove cupcakes from pan and leave to cool completely on rack before frosting.

For Strawberry Swiss Meringue

1. Wipe bowl of mixer , attachments and whisk with a paper towel and lemon juice to remove any trace of grease.
2. In bowl of stand mixer combine sugar, egg whites and salt over a pot of simmering water. Gently whisk constantly until mixture is warm to touch and sugar has completely dissolved and or until temperature reaches 160 degrees F on a candy thermometer.
3. Using a whisk attachment starting to whisk until meringue is thick and glossy and completely cool, about 10 minutes.( Test by touching bottom of the bowl)
4. Switch to a paddle attachment and with mixer on low speed add butter cubes one at a time mixing well after each addition and beat until frosting is smooth. Add vanilla and beat on low speed until well combined.
5. Add a quarter cup or more of strawberry puree to mixture and beat until combined. If desired add pink food colour.

To Assembly

1. Insert a 1M or 2D nozzle into a piping bag and fill with strawberry buttercream and gently squeeze the piping bag and allow the buttercream to fall onto the cupcake. Keep piping round the cupcake, keeping the tip of the nozzle raised slightly above the cupcake. As you pipe make the circles smaller till you get to the centre of the cupcake.