Orange Blossom and Vanilla Cupcakes

I love these orange blossom cupcakes with a crème pâtissiere filling and a smooth buttercream icing. It's the perfect little treat for after lunch or morning snack. If orange blossom doesn't take your fancy you can always try rose.

Ingredients:

For the Cupcakes

125g (4oz) softened butter

125g (4oz) caster sugar

125g (4oz) flour

2 eggs

1 tsp orange blossom water

1 vanilla pod

For the crème pâtissiere

250ml (1/4 pint)

100g (3oz) sugar

60g (2oz) flour

1 egg

120g (4oz) cubed butter

1 tsp vanilla essence

Buttercream Icing

200g softened butter

450g icing sugar

1 tsp orange blossom water

Method:

• For the crème pâtissiere heat the milk and 1/2 the sugar in a sauce pan.
• In a separate bowl mix the rest of the sugar, the flour and 1 egg.
• Pour the flour mixture into the saucepan mix on a low heat until thickened.
• Take off the heat and add the butter. Leave to cool in the fridge.

• Preheat the oven to 180°C (350°F gas mark 4.) Place 12 cupcake papers into a cupcake tin.
• For the cupcakes cream the butter and sugar. Add flour and eggs.
• Seed the vanilla pod and combine it with the orange blossom in cupcake mixture.
• Scoop the mixture into the cupcake papers and bake for 12 - 15 minutes or until they are golden brown and a skewer inserted in the centre comes out clean.

• While the cupcakes are cooling make the buttercream.
• Place the butter in a bowl mix in the icing sugar and orange blossom.
• Take the crème pâtissiere out of the fridge and whisk with a beater, if it's nit stiff put it back in the fridge

•   Create a hole in the centre of a cupcake, fill with crème pâtissiere. Repeat until all the cupcakes are full.
• Pipe the icing onto the cupcakes and garnish as you wish.

With the leftover crème pâtissiere why not make pâte à choux swans or éclairs.