Italian Butter Cream Cupcakes by Michael Lee

(makes enough for 50 cupcakes but also depending what designs you do, some need more)

300g egg white, 200g castor sugar, 400g castor sugar, 100g water, 700g unsalted butter

Beat 300g egg white with 200g castor sugar, at very low speed till soft peaks. Meanwhile, mix 100g water and 400g sugar and boil to 119C while keep stirring. Once you reach the right temp, pour slowly into the beaten egg white while keeping the mixer going at speed 2 or 3... once the mixture has cooled to warm, put in 700g of unsalted butter and keep at speed 3. The mixture may look like it's separated but its ok.. keep beating till u achieve a smooth texture