Step 1

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

Step 2

Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

Step 3

Separate the eggs. You can use the yolks for a custard or a batch French buttercream.

Step 4

In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)

Step 5

Add the wet ingredients to the dry ingredients. Mix until combined.

Step 6

Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.

Step 7

Bake for about 18 minutes or until centers are springy to the touch.

Step 8

In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.

Step 9

Transfer to a piping bag.

Step 10

Pipe a large dollop of buttercream on each cupcake.