Wanna know what SMBC means? SMBC is Swiss Meringue Butter Cream.
This is a post from Sara. Please note this recipe takes time but is not difficult.
Sorry for the long delay in getting a blog post up here but I chose a ridiculously complicated dessert to be my first attempt on my own. What ever made me think I should post a cupcake that includes 3 separate recipes, I’ll never know.
I’ve been baking since I was itty bitty and I’ve never found a chocolate cake this moist or a frosting so good. I’m never going back to a standard butter cream recipe. You know, the typical butter, powdered sugar and liquid. The SMBC is the lightest, fluffiest frosting I’ve ever worked with. As with all other frostings, you can color it and flavor it but it is best done without liquids. Colored gels and powdered flavors are best. The cake is a buttermilk recipe that is now my absolute go to favorite. I’m very new to Pinterest but found this website Livforcake.com. The blogger, Olivia, gave me the inspiration for this recipe. I actually used her buttermilk chocolate cake and her SMBC peanut butter recipe but added the surprise center filling on my own.
The original cake recipe used oil and buttermilk but as I am watching my fat intake, I substituted low fat buttermilk and unsweetened applesauce. I’ve made the recipe both ways and the original recipe is excellent. It’s fluffy, moist and very intensely flavored. However, with the sweetness of the filling and frosting, I don’t mind the change.
There is a real trick to making SMBC (Swiss Meringue Butter Cream). There is a tips blog page on Olivia’s website that I would mandate you read first if I could grab the link. So search SMBC on her website for “How to make swiss meringue buttercream”. The biggest and most important detail is to use metal utensils and bowls and to wipe them down with lemon juice or vinegar before using.
I have a thing for filled cupcakes so this has 3 recipes that make up the cupcake. If I could suggest, bake the cupcakes beforehand. Then scoop out the centers (keep for snacks later!) and make the peanut butter filling. Drop a ball into each cavity. Then make the frosting. Assemble and decorate. I made these for my niece and her soccer team. She shoots and she SCORES! Needless to say, they were a big hit.
What’s GOOD: What’s not to like? These are moist, decadent cupcakes with a peanut butter surprise and intensely flavored peanut butter frosting. I love this cake recipe. I think it’s my new favorite.
What’s NOT: If you haven’t made a meringue frosting before, it can be intimidating. As I said, read up on it first and DO NOT skip the acid wipe of your all metal utensils. I’ve made the SMBC twice now and haven’t had any problems. The recipe is time consuming, I admit. But I made the cupcakes Thursday night after work. Stored them in lidded containers. Then Friday after work, I scooped out the cupcakes, made the filling and dropped it in. It probably took me 30 mins to make the frosting.
printer friendly pdf for the cupcakes
Chocolate Buttermilk Cake
Adapted from LivForCake.com
Servings: 24
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
3/4 cup Dutch-processed cocoa powder, sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk, room temperature
3/4 cup hot water
2 large eggs
2 tsp vanilla
1. Preheat oven to 350F, line cupcake pan with cupcake liners.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl, whisk all wet ingredients (pour water in slowly as not to cook the eggs if very hot.)
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared cupcake trays.
6. Bake until a tester comes out mostly clean 18-22 mins.
7. Cool 10 mins in pans then turn out onto wire rack to cool completely.
8. CUPCAKES: scoop out center of cupcake to make room for filling, if using.
. . .
printer friendly pdf for peanut butter filling
* Exported from MasterCook *
Peanut Butter Filling
Recipe By: Adapted from an old magazine
Serving Size: 28
1/2 cup smooth peanut butter
3 tablespoons butter — softened
1 cup confectioner’s sugar
1. Stir together peanut butter and butter.
2. Gradually add sugar, stirring til combined.
3. Shape into balls. Place on wax paper and chill til needed.
Per Serving: 55 Calories; 4g Fat (56.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 34mg Sodium.
. . .
printer friendly pdf for SMBC PB Frosting
* Exported from MasterCook *
Peanut Butter SMBC (Swiss Meringue Butter Cream) Frosting
Recipe By: LivForCakes.com
5 large egg whites
1 2/3 cup dark brown sugar lightly packed
1 1/2 cups unsalted butter cubed — room temperature
1/2 cup powdered peanut butter
1 tsp vanilla
1. Place egg whites and dark brown sugar into the bowl of a stand mixer, whisk until combined. Ensure there is NO trace of egg yolk.
2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Slowly add cubed butter and mix until smooth. It may look like it’s curdling at some point. Keep mixing until it comes together.
5. Add powdered peanut butter & vanilla and whip until smooth.
Per Serving: 96 Calories; 0g Fat (0.0% calories from fat); 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 274mg Sodium.

hddonna
said on April 11th, 2019:
Great first post, Sara. Might as well start with a bang!
I know the buttermilk chocolate cake will be excellent, as it is almost the same as my family’s favorite chocolate cake. I call it Mom’s Buttermilk Chocolate Cake–it was her go-to cake while I was growing up, and it’s my favorite cake, too; I know it by heart! The ingredients and proportions are very close to this version, but we add boiling water to the batter after it is mixed.
I’ve made SMBC a few times, but this peanut butter version is intriguing. My family loves peanut butter, so I’m eager to try these cupcakes. The tip to wipe the bowl and utensils with an acid is new to me, and sounds like a good idea. Meringues turn out well for me, but I always have qualms when I start one: did I really get the bowl and beater clean enough? Will definitely start doing this!
Sara’s life is bit busy, so I’ve told her I’ll respond to any questions for now – – until she gets the hang of blogging a bit more often and with less stress. I shared your comments on the phone. Anyway, thank you for commenting, Donna. . . carolyn T