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1 cup Rayne’s Mill Original Pancake Mix

1/2 tsp baking powder

1/8 tsp salt

2 large eggs

3/4 cup sugar

1/4 cup butter

1/2 cup milk

1 tsp vanilla extract

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Ingredients for the classic mousseline cream frosting:

 

1 cup of milk

1/4 cup sugar

6 tbsp cornstarch

2 to 3 egg yolks

1 tsp vanilla extract

1/2 cup softened butter

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1. Preheat oven to 350°F. Place cupcake liners in a standard muffin tin.

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2. Mix all dry ingredients together set aside.

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3. In a separate bowl beat eggs with sugar until triple in volume and white color of a mixture. It takes 

about 4 minutes. Put 1/3 of dry ingredients in the egg-sugar mixture and gently mix with use of spatula.

Repeat 2 more times until all dry ingredients are mixed in.

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4. Mix butter, milk, warm up in a saucepan on the low heat up to 45-50 Celsius(100-120°F).

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5. In a separate bowl pour 3/4 cup of the egg-sugar-flour mixture from step 2 and gently mix with warm

milk-oil-butter mixture in a separate bowl. When mixture is gently combined pour the rest of the batter

from step 2 and whisk all together in a low speed for about 30 seconds. Fill in the muffin tin.

 

6. Bake about 22 minutes. Remove from the oven, take the cupcakes away and continue in a cooling.

 

7.Put the mousseline cream frosting on top and decorate with fresh berries.

 

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for the classic mousseline cream frosting:

 

1. In a saucepan mix milk and sugar, in a separate bowl mix egg yolks and cornstarch until combined. Heat up the saucepan with milk-sugar until the mixture gets hot (85 Celsius/185°F), stirring by the whisk pour in egg yolk-cornstarch mixture. Continue whisking for about 1 minute, stop when mixture get thickened.

Set aside, cool for 3 minutes, and put the mixture in a low heat again, continue whisking for about 2 

minutes. Set aside to cool.

 

2. Mix warm (room temperature) mixture from step 1 with 1/2 cup of butter in a low speed of hand mixer until combined, add vanilla extract.