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Export 10 ingredients for grocery delivery
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.
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