Vanilla-Scented Cupcakes (or Layer Cakes) with an Italian Meringue Icing – Lauren Groveman

Ingredients

• Flavorless vegetable spray, for cupcake tins or melted unsalted butter, as needed, for brushing cake pans
• About 2 tablespoons plain cake flour, for dusting
• 3 1/4 cups Buttermillk Pancake Mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (only if using buttermilk)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
• 1/4 cup solid vegetable shortening
• 1 3/4 cups granulated sugar
• 4 extra-large eggs, made tepid by submerging in a bowl of very hot tap water for 10 minutes
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups buttermilk or regular milk, at room temperature or slightly warmed (preferably buttermilk)