Best Vanilla Cupcakes

Preheat the oven at 160 C / 325 F. Line a cupcake pan with cupcake liners

In a bowl, combine flour, baking powder, baking soda and salt. Set aside

In the bowl of a stand mixer with the whisk attachment, whip the egg with sugar until light and fluffy,

Gradually add the oil, followed by the buttermilk, water, and vanilla extract.

Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter. (don't overmix)

Divide the batter between 12 to 15 cupcake liners

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.

In the bowl of a stand mixer with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and custard powder for a minute until smooth

Add the powdered sugar one cup at a time. Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.

Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.

Enjoy!