Vanilla Cupcakes with Pineapple Custard frosting

     Was looking for the perfect no-fail vanilla cupcake recipe and found this. I liked the fact that it used oil instead of butter, which made the batter thin and easy to pour. The cupcakes did come out perfect, soft and moist (see cupcakes at the upper right corner of the photo without the frosting).

      I made a tangy, sweet and creamy pineapple custard to fill the cake but sadly the pineapple fibers clogged the piping tip so I made it as frosting instead. The custard was a lovely compliment to the cupcake and I couldn't help licking my fingers. Yum-o!

Vanilla Cupcakes:

  1 1/4 cup cake flour

  1 1/4 tsp baking powder

  1/2 tsp baking soda

  1/2 tsp salt

  2 eggs

  3/4 cup sugar

  1 1/2 tsp vanilla

  1/2 cup vegetable oil

  1/2 cup buttermilk

1. Sift together dry ingredients in a bowl and whisk together.

2. In a separate bowl beat eggs for 10-20 seconds. Add sugar and beat for another 30 seconds.

3. Add oil and vanilla and beat over medium speed until well incorporated.

4. Add half of the dry ingredient mix into the wet ingredients, followed by the milk then the other half of the dry ingredients while beating alternately at low speed until smooth.

5. Transfer to paper cups and bake for 12-14 minutes on a preheated 350 degree oven.

Pineapple custard

  1/2 cup crushed pineapple

  1/2 cup milk

  1/3 cup sugar

  1/2 tbsp flour

  1 egg yolk

1. Mix all ingredients together and cook over low heat until thick. Let cool.

2. Spread over cupcakes or pipe as filling.