Vanilla Cupcakes with Custard Buttercream (German Buttercream)
"These perfect vanilla cupcakes are soft and fluffy, filled with crème patissiere and topped with the most amazingly smooth buttercream – a custard buttercream and your new favourite. Easy to make, everyone will be queuing up for these little vanilla cakes...."
INGREDIENTS
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130 g plain (all-purp) flour ((1 cup / 4.6oz))
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35 g corn flour (cornstarch) notes ((1/4 cup / 1.2oz))
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1 teaspoon baking powder
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¼ teaspoon salt
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115 g unsalted butter softened ((1/2 cup / 1 stick))
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150 g white granulated sugar ((3/4 cup))
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2 large eggs, room temp
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3 teaspoons vanilla
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½ cup whole milk room temp ((125ml))
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1 ½ cups whole milk ((375ml))
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2 teaspoons vanilla extract
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150 g caster (superfine) sugar (divided in half) ((3/4 cup / 5.3oz) (notes))
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35 g cornflour (cornstarch) ((1/4 cup / 1.2oz))
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2 egg yolks
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226 g unsalted butter, room temperature ((1 cup / 2 sticks))
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¼ teaspoon salt
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