Orange Blossom Cupcakes

Yellow Cake

1. 1

   Whisk together 2 oz of whole milk, the 6 egg yolks, vanilla extract, and orange blossom water.

2. 2

   Sift the flour, sugar, baking powder, and salt into the mixer bowl.

3. 3

   Add the remaining 6.5 oz milk and the butter to the dry ingredients; mix on low until just combined, then increase to medium speed and mix for 1.5 minutes.

4. 4

   Gradually add the yolk‑milk mixture, mixing on low to medium speed until fully incorporated; finish with a brief high‑speed blast and stir with a spatula to ensure a smooth batter.

5. 5

   Fill cupcake liners three‑quarters full and bake at 300‑350°F for about 20 minutes, or until a toothpick comes out clean. Cool completely.

Orange Custard Filling

6. 6

   Combine 8 oz water, 2 oz sugar, and the orange zest in a pot; bring to a boil.

7. 7

   In a bowl, whisk 2 egg yolks with 0.5 oz cornstarch, 1 oz orange juice, and 2 oz sugar; mix the cornstarch and sugar first, then add orange juice and yolks.

8. 8

   Temper the yolk mixture by slowly whisking it into the boiling water, then return to the pot over medium heat.

9. 9

   Bring to a gentle boil and cook 1‑3 minutes until thickened, then remove from heat and stir in a splash of orange blossom water and optional orange food coloring.

10. 10

    Cool the custard completely before using.

11. 11

    Fill each cooled cupcake with the orange custard using a piping tip, then pipe Swiss buttercream on top and decorate with buttercream flowers.