Vanilla Cupcakes
 

• Preheat the oven to 350 F (180 C). Line two 12-cup muffin pans with cupcake liners and set aside.
   
• → All the ingredients for the vanilla cupcake  → the butter, eggs, and heavy cream need to be at room temperature, if the ingredients are too cold, they won't whip up enough air to create a good rise in your vanilla cupcake. Make sure to read my notes scroll back to "intro" and scroll down to read more.
   
• In a large bowl, sift the all-purpose flour, baking powder, superfine sugar, and salt two times, sifting the dry ingredients together not only eliminates lumps but also evenly distributes the leavening agent's trough out, giving you more fluffy vanilla cupcakes. Set aside for now.
   
• Add the room temperature butter into the bowl of a stand mixer fitted with the paddle or whisk attachment.
   
• Whip the butter at medium-low speed ( resist the urge to mix on high speed) until the batter is smooth, creamy, light in color, and fluffy for about 3-5 minutes.
   
• Scrape the sides and bottom of the mixing bowl at times to make sure all the butter is mixed well.
   
• Add the flour /sugar mixture, eggs, heavy cream, and vanilla bean paste to the creamed butter mixture, and then with the mixer on low, beat slowly ( with pulls) until well incorporated, and until all traces of egg have disappeared but not more than 1 minute.
   
• Scrape the bowl and paddle one more time, and stir the batter just until it’s smooth, and ensure there are no butter/flour lumps in the batter.
   
• Let the batter rest for 20 minutes. ( optional) Stir gently before using it.
   
• Scoop the batter into prepared pans, using a standard size ice cream scoop, filling about 3⁄4 full.
   
• Bake for 20 to 23 minutes or until a cake tester/toothpick inserted into the center of a cupcake comes out clean.
   
• Let them cool in their pans for 5-10 minutes.
   
• Remove the cupcakes from their pans and allow them to completely cool on a wire rack before filling and frosting the cupcakes.
   
• If not used right away, Store your Cupcakes in a cake box loosely covered with plastic wrap for up to 1 day at room temperature. It is best not to refrigerate butter cupcakes since the butter hardens when cold and makes the texture too dense.
   

Pastry Cream
 

• Pour 250 grams whole milk and 250 grams heavy cream into a medium saucepan.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk; put the pod in the milk as well, and give it a quick whisk so that the vanilla seeds are combined with the milk.
   
• Heat the milk over medium heat until almost boiling ( bubbles will begin to form at the edges).
   
• Remove from heat, cover, and let steep for 1 hour if time permits. Otherwise, proceed as directed.
   
• If you have steeped the milk or cream mixture, reheat over medium heat until almost boiling.
   
• In a medium bowl, whisk together 6 egg yolks, 75 to 100 grams of white sugar, and 35 grams of corn starch until light and smooth; using a piano wire whisk, do this while you heat the milk/cream and not too far in advance!
   
• As you continue whisking, slowly add one-third of the hot milk/cream mixture to the yolk mixture to temper the egg yolks. 
   
• Gradually whisk in the remaining milk/cream mixture into yolks.
   
• Pour the content of the bowl back into the saucepan; make sure to scrape all the flavorful gooey vanilla seeds into the saucepan that is at the bottom of the bowl.
   
• Return the saucepan to medium heat and bring the mixture to a boil.
   
• Whisk continuously until the mixture thickens and the pastry cream boils; when you see large bubbles plop to the surface and whisk for 2  minutes more to cook off the cornstarch; otherwise, the pastry cream will taste chalky in your mouth. Once thickened, do not whisk the pastry cream vigorously; otherwise, the cornstarch can break down and the pastry cream thin.
   
• Remove the pan from the heat and whisk in the butter( optional), a little at a time.
   
• If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a clean bowl or a baking sheet. Make sure to scrape all the flavorful gooey vanilla seeds from the bottom of the saucepan back into the pastry cream.
   
• With a silicon spatula, spread the vanilla cream ( you can leave the vanilla bean in there it gives more flavor, or wash and reuse it) to a thin layer on a small baking sheet.
   
• Lay a sheet of plastic wrap directly over the vanilla cream, pressing it against the surface of the custard to prevent skin from forming.
   
• Transfer the pastry cream to the refrigerator. Let cool in the fridge for at least 1-2 hours before using. Then fluff it up with a whisk or rubber spatula when you’re ready to use it.
   
• The pastry cream keeps well for 2 days in the refrigerator.
   
• Pastry Cream does not store well in the freezer.
   

 Raspberry Cream
 

• Place your frozen raspberries into a medium bowl, sprinkle one tablespoon of sugar over the raspberries.
   
•  Let the raspberries rest until they are soft and juicy, with a fork break up some of the raspberries, ( optional) set aside for now.
   
• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), add the heavy cream, vanilla bean paste, and 2 tablespoons of sugar.
   
• Whip the cream at low speed for one minute, then turn the mixer to medium and whip until soft peaks about 2-3 minutes. If you hand-whip the cream you will create soft peaks in 2 to 4 minutes.
   
• The final step to making the best whipping cream is actually mixing your cream that is at the soft peaks stage by hand instead of using your electric beater.
   
• Use a spatula and stir the cream by hand to thicken it for a few seconds. It gives more control over the texture. Loosely whipped cream is always more luxurious than a cream that has been whipped too long.
  
  For some desserts, I like to whip the cream to soft peaks. for others, I whip the cream to a firmer stage ( stiff peaks)
   
• If you do over-whipped the cream slightly, so it begins to turn a bit bumpy, just add 1 to 2 tablespoons of fresh cold cream and whisk lightly to smooth it out.
   
• Scrape the side and bottom of the bowl with a rubber spatula, add the juicy raspberries, and with a spatula combine. ( you might want to hold back some of the raspberries juice, so add a little at the time)
   
• For maximum freshness and deliciousness, Use immediately or store in an airtight container in the refrigerator for up to 3 hours.
  
   

Directions for the Pink Meringue kisses

• Preheat the oven to 212F° (100 C°) Line two baking sheets with a silicon matt or use parchment paper.
   
• Wipe the inside of a mixer bowl, as well as the whisk attachment, and hand whisk, with a paper towel, dampened with a little lemon juice to eliminate any trace of grease.
   
• Whip the egg whites in a perfectly clean mixing bowl at high speed until foamy, about 30 seconds. You want to establish that eggs are free from fat and are going to create foam. 
   
• Add the cream of tartar ( or fresh lemon juice) as soon as the egg whites start to foam then increase the speed to medium until the egg whites form soft peaks.
   
• Turn the mixer to low speed, slowly sprinkle the sugar over the whites, A tablespoon at a time so it doesn't crush the foam you build up.
• Continue mixing on medium speed until very stiff peaks form and the meringue is glossy and thick ( about 3 minutes) 
   
•  if you want to add a pink color to the meringue add one or two drops of pink food coloring and mix at low speed until the color is uniform.
   
• Stop the mixer, add the vanilla, and sift in the confectionary sugar into the mixing bowl and mix on low speed for 30 seconds.
   
• Transfer meringue to a pastry bag fitted with a large nozzle, I use Ateco #849 nozzle.
   
• Squeeze out meringue kisses onto your parchment paper, If you´re having trouble with the parchment paper sliding around or rolling up while you´re pipping your meringues, apply a little bit of the meringue under each corner of the parchment, press onto the baking sheet, and start pipping.
   
• Bake both of the trays in the oven, I use the confectionary setting until the meringues are firm and crispy. for 40 to 60 minutes depending on the size.
   
• The cookies should be crisp, but not browned or discolored, transfer the baking sheet to wire racks to cool completely.
   
• For best results, store the meringues in an airtight container at room temperature away from moisture for up to 1 week.
  
   

How to assemble the Eton Mess Cupcake
 

• Once the cupcakes have cooled, use a small, sharp knife or an apple corer to remove a small amount of cake from the middle of each cupcake, creating a well. set aside for now.
   
• Remove the pastry cream from the fridge, loosen the pastry cream with a spatula. Fit a pastry bag with a small round tip and fill halfway with the pastry cream or use a spoon.
   
• fill each hole with a generous amount of pastry cream.
   
• Use an ice cream scoop to place a generous scoop of raspberry cream onto each cupcake, top with a meringue kiss.
   
• For maximum freshness and deliciousness serve immediately.