Vanilla Cupcake with Custard Buttercream

This beautiful recipe is from Juniper Cakery (


For the cupcakes:

226g self raising flour
226g caster sugar
226g butter
4 large eggs
1 teaspoon ground nutmeg
1 bourbon vanilla pod

For the buttercream:

250g butter
250g icing sugar
1 bourbon vanilla pod
3 tablespoons custard powder
Ground nutmeg to dust
70g melted white chocolate buttons/candy melts


1. Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds inside your vanilla pod along with your nutmeg. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

2. Separate the batter into each cupcake case until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 20/25 minutes.

3. For the buttercream – Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix along with your custard powder. Finally, add the seeds from your vanilla pod to taste.


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