Bunch of Flowers Cupcakes
- 1 pack MAYA Decadence Devil’s Food Cake Mix 550g
- ¼ cup vegetable oil
- 1 cup water
- 2 eggs
Italian Meringue Buttercream:
- 1 ¾ cup white sugar
- ½ cup water
- 8 egg whites (30 grams each egg white)
- 2 cups butter
- 1 teaspoon vanilla extract
Preheat oven to 350F/177C. Grease and line the bottom of two 7-inch round pans. Set aside.
In a bowl, combine cake mix, oil, water and eggs. Beat until well-blended.
Pour mixture into prepared pans and bake for 30 minutes or until a toothpick inserted at the center comes out clean. Cool before frosting.
In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
Heat up to 230 degrees on a candy thermometer.
Whip egg whites until stiff. Do not over beat.
When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
Continue to whip until no heat remains in the bowl.
With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
Set aside until ready to use.