Ingredients
- 3/4 cup canola oil
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 teaspoon large eggs
- 2 cup flour
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 3/4 cup canola oil
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 teaspoon large eggs
- 2 cup flour
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 quart milk
- 1 1/2 ounce corn starch
- 8 ounce sugar
- 1 1/2 teaspoon salt
- 3 teaspoon whole eggs
- 1 tablespoon vanilla extract
- 1 ounce butter
- 3/4 cup canola oil
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 teaspoon large eggs
- 2 cup flour
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 quart milk
- 1 1/2 ounce corn starch
- 8 ounce sugar
- 1 1/2 teaspoon salt
- 3 teaspoon whole eggs
- 1 tablespoon vanilla extract
- 1 ounce butter
- 1 pound mascarpone cheese
- 8 ounce sour cream
- 5 ounce granulated sugar
- 5 ounce whole milk
- 1 cup cocoa powder
Preparation
Baking Directions:
To make the cupcakes:Combine all ingredients and mix well.
Pour into cupcake papers.
Bake at 325 degrees, rotating pan every 6 minutes until cake tester comes out clean.
To prepare the pastry cream:Heat milk.
Using a whisk, combine sugar, cornstarch and eggs.
When milk is steaming, add egg mixture to milk.
Cook pastry cream until it becomes very thick and begins to bubble in the center.
Pour pastry cream into a pan and place over an ice bath.
When pastry cream has cooled, place into a piping bag.
Pierce the cupcakes with a knife and inject pastry cream into the center of the cupcakes.
To make the chocolate frosting:Place all ingredients into an electric mixer.
Mix with the whip attachment until mixture is stiff.
Place frosting in a piping bag with a decorative tip.
Pipe frosting onto cooled cupcakes.
