When the milk is steaming, remove from the heat. Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel. Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks. Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake.īring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Fill the cupcakes with the Vanilla Bean Pastry Cream. Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg. Stop the mixer and scrape down the sides of the bowl. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside. Line two 12-cup muffin pans with cupcake liners and set aside.Ĭrack the eggs into a small container and set aside.