2 cups granulated sugar
2 2/3 cups gluten-free flour blend
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cups whole milk
1/3 cup canola oil
Vanilla Bean Pastry Cream, recipe follows
Dark Chocolate Italian Meringue Buttercream, recipe follows
2 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1 whole egg
1 1/2 ounces egg yolks
2 tablespoons (1 ounce) butter, at room temperature
2 tablespoons vanilla bean paste
1 cup plus 2 tablespoons granulated sugar
4 ounces egg whites (from about 4 large eggs)
1/4 teaspoon cream of tartar
6 ounces good-quality dark chocolate, chopped
3 sticks (12 ounces) butter
1 teaspoon vanilla bean paste
1/16 teaspoon (pinch) fine sea salt
To bump up the chocolate flavor, you can melt 4 ounces good-quality dark chocolate and stripe the top of the frosted cupcakes with the dark chocolate.
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