- Since these cupcakes have quite a few steps and components, we found it the most enjoyable to make the cupcakes and custard filling one day and then make everything else and assemble the cupcakes the next day.
- For fantastic step-by-step photos and troubleshooting tips on making Swiss meringue buttercream (SMBC), check out these articles from Sally’s Baking Addiction and Serious Eats.
- On particularly warm or humid days, the meringue making process can take longer. (And we should know, as the first time we made SMBC, it was a muggy 95°F day in Atlanta!) If you too run into issues getting those lovely glossy peaks to form, make sure to check out the troubleshooting articles mentioned above, as they are incredibly helpful.
- For helpful step-by-step photos of different cupcake piping techniques, check out this article from Life, Love and Sugar.
- If you store in fridge, allow cupcakes to come to room temperature before serving, otherwise SMBC will be hard due to its high butter content.
Cupcakes adapted from: Bakers Royale
Stabilized whipped cream adapted from: Rose Levy Beranbaum