Very Vanilla Cupcakes with Vanilla Pastry Cream Filling

There are many aspects of cupcake making that I love. One of the best things about making cupcakes is trying to make the perfect cupcake for someone's special event. So when one of my best friend's birthday came up this week, I decided to revisit the Ultimate Vanilla Cupcake with The Best Frosting I've Ever Had. She absolutely adores vanilla and to make this cupcake over-the-top vanilla, it was paired with a Vanilla Pastry Cream Filling. The combination did not disappoint!

I find that the best wrappers for cupcakes are foil. When picking up a set at the local grocery store, I noticed Reynold's has new printed foil cupcake wrappers that do not get greasy and do not stain your hands after baking. Love, love, love them! The black and white paisley pattern are perfect for the birthday girl. Not only are they beautiful, but easy to use and superior to regular wrappers.The wrapper is joined by black and white pearl non perils to complete the look. 


Very Vanilla Cupcakes
adapted from The Cupcake Project Ultimate Vanilla Cupcake
preheat oven to 400 degrees

1 cup caster sugar
10 ounces cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of unsalted butter, softened
1/3 cup of vegetable oil
2 large eggs, room temperature
2 tsp vanilla bean paste
1 tbsp of pure vanilla extract
1/3 cup of sour cream, full fat
2/3 cup heavy whipping cream

1. In a large mixing bowl, mix together cake flour, baking powder, baking soda, sugar, and salt. 
2. Add butter and mix on medium-low speed for three minutes. You will end up with a very fine crumb texture. 
3. In a small mixing bowl, whisk together eggs, sour cream, oil, cream, and vanillas until smooth. 
4. Slowly add the egg mixture to the flour mixture and mix with a wooden spoon until just combined. Do not over mix. 

Fill cupcake liners just over 1/2 full. Makes about 18 cupcakes. Bake for 12 minutes. Because of the high temperature, they will appear golden brown with specks of vanilla bean. Set aside to cool.


Vanilla Pastry Cream Filling
adapted from King Arthur's Flour Pastry Cream

1 1/2 cups whole milk
1/4 cup sugar
1/8 teaspoon salt
2 tsp vanilla extract
1 tsp vanilla bean paste
1/8 cup cornstarch
1/2 tablespoon flour
2 large egg yolks
2 tbsp unsalted butter
1/2 cup heavy cream, whipped to soft peaks

1. In a medium-sized saucepan, stir together 1 1/4 cups of the milk, sugar and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/4 cup milk.
3. Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
4. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
5. Remove from the heat and strain through a fine sieve. Stir in the butter and vanillas.
6. Top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
7. To complete, fold the whipped cream into the cooled pastry cream.

Vanilla Bean Frosting

adapted from Best Vanilla Frosting I've Ever Had

5 tbsp flour

1 cup whipping cream

1 tbsp vanilla bean paste

1 tsp vanilla extract

1 cup butter (2 sticks)

1 cup caster sugar 

salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil. 
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work. 
3. Cream the butter and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream. 
4. Add salt if desired.

Very Vanilla Cupcakes with Vanilla Pastry Cream Filling are a yummy vanilla-y addition to the cupcake line-up. For those that love a cupcake with a filling, the pastry cream is a must. For others, it was a nice addition, but not a necessary one.