Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.5 cup whole milk
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp vanilla bean paste
  • 0.5g salt
  • 1g edible gold flakes

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners.
  2. Cream the softened butter and granulated sugar until pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. Whisk flour, baking powder, and salt in a separate bowl.
  5. Alternately add the dry ingredients and milk to the butter mixture, stirring until just combined.
  6. Fill liners 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
  7. Beat softened butter on high for 3 minutes until almost white.
  8. Gradually add powdered sugar one cup at a time on low speed.
  9. Pour in heavy cream, vanilla bean paste, and salt; whip on high for another 2 minutes until stiff peaks form.
  10. Pipe a smooth, rounded swirl of frosting onto each cooled cupcake.
  11. Place frosted cupcakes in the fridge for 10 minutes to set the surface.
  12. Use a dry paintbrush to pick up edible gold flakes via static electricity and dab them onto the peak of the frosting in an asymmetrical pattern.