Very Vanilla Cupcakes Filled with Pastry Creme
This cupcakes are one thing: vanilla! A light and fluffy vanilla cupcakes filled with a vanilla pastry creme and topped with vanilla frosting.
Prep Time | Cook Time | Makes |
---|---|---|
20 min | 15-25 min | 12 |
Ingredients
Cupcakes
3 eggs
175g of sugar
175g of flour
2 tsp of baking powder
2 tsp vanilla extract
Pastry Creme (You will not use all of it! Having would be okay)
300ml of milk
1 tsp vanilla extract
3 large egg yolks
60g of sugar
2 tbsp flour
2 tbsp cornstarch
Frosting
1 tsp vanilla extract
225g of butter
125g of icing sugar
1-2 tbsp of milk or creme
Preparation
- In a medium-sized bowl, mix together the egg yolks and sugar.
- Sift in the flour and cornflour and combine into the egg and sugar. It should form a paste. Set aside.
- In a saucepan, bring the milk to a boil. It is perfect when the milk starts to foam.
- Remove the milk from the heat whisk in the paste. Whisk constantly to prevent curdling. You might want an extra hand here!
- Pour the mixture back into the sauce pan and cook over medium heat until boiling. Make sure to whisk constantly.
- Once it reaches boiling, whisk constantly for another 30-60 seconds or until thick.
- Remove from head and add the vanilla extract.
- Set aside to cool to room temperature.
- Preheat the oven to 170C and line a cupcake tin.
- Cream together the butter and sugar. They should be well incorporated into a pale yellow mixture.
- Whisk or beat in one egg at a time. Then add the vanilla.
- Finally, sieve in the flour and baking powder. Combine in or whisk for 5 minutes.
- Bake in the oven for approximately 14 minutes. Use a fork to check for readiness. The top of the cakes should not be brown but have a spongy texture when touched.
- Set aside to cool.
- For the frosting, mix together the icing sugar and the butter.
- Mix on low until well blended and then on medium/high for 3 minutes.
- Add the vanilla and milk/creme and continue to beat for another 1 minute. Add the liquid slowly until you reach desired texture.
- The right amount should produce a frosting that can hold a peak.
- Once the cupcakes have cooled, fill them with the pastry cream and then frost.