Vanilla custard cupcakes with nutmeg topping
Delicious cupcakes with vanilla custard and a nutmeg topping.
Bake for Easter! These vanilla custard cupcakes are the perfect accompaniment. Nutmeg gives the topping a delicious twist. This recipe makes 20 delicious warm cupcakes.
Preparation
Preheat the oven to 175°C.
Beat the eggs with sugar, vanilla pod pulp and salt until frothy with a mixer.
Add the sunflower oil, vanilla custard, flour, baking powder, and ground nutmeg and mix until smooth. Pour the batter into cupcake liners.
Note: it is a thin batter so place the paper cups in a metal cupcake tin.
Bake the cupcakes for 20 to 25 minutes, until a skewer comes out clean.
Meanwhile, make the buttercream by placing the flour in a small saucepan and adding the milk over low heat, stirring constantly. Make sure there are no lumps. Continue stirring until it begins to thicken, then let it simmer for a few more minutes. Transfer to a small bowl, cover with cling film, and refrigerate to chill. Beat the butter with the powdered sugar until light and fluffy, then fold in the cooled flour mixture. Beat until light and fluffy and transfer to a piping bag.
Pipe the buttercream onto the cooled cupcakes and sprinkle with ground nutmeg.
Ingredients
- Voor de cupcakes:
- 3 eieren
- 175 g kristalsuiker
- 1 Vanillestokje
- snufje zout
- 150 ml zonnebloemolie
- 200 g vanillevla
- 220 g bloem
- 16 g bakpoeder (1 zakje)
- 1 tl Nootmuskaat (gemalen)
- Voor de topping:
- 50 g bloem
- 250 ml melk
- 250 g ongezouten boter op kamertemperatuur
- 250 g poedersuiker
- 1 el Nootmuskaat (gemalen)
Supplies
- Mixer
- Paper cupcake liners
- Muffin tin
