Vanilla Cupcakes with Milk Tart Buttercream

How To Make Milk Tart Buttercream

1. In a small saucepan, heat the milk over medium heat.
2. Whisk in the custard powder until fully dissolved and the mixture begins to thicken slightly—about 2–3 minutes.
3. Remove from heat and let it cool completely to room temperature
4. In a large bowl, beat the softened butter with an electric mixer on medium-high speed until pale, fluffy, and smooth—about 3–5 minutes.
5. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition.
6. Pour in the cooled custard mixture, vanilla essence, cinnamon, and a pinch of salt.
7. Beat until the buttercream is smooth, creamy, and fully combined. If it feels too soft, add a little more icing sugar. If too stiff, add a splash of milk.
8. Pipe or spread onto cupcakes, cakes, or cookies. For an authentic milk tart finish, dust lightly with ground cinnamon just before serving.