Vanilla Custard Fairy Cakes

Line the cupcake tin with the paper cups.

Combine the flour with the candied orange peel, the baking powder and the baking soda. Whisk the egg and add the sugar, oil, orange juice and buttermilk. Mix well. Now stir in the flour ingredients and mix until combined.

Divide the batter between the cupcake liners and bake in a pre-heated oven at 350°F (180°C) for about 25 minutes. Let cool in the cupcake tin for 5 minutes, then remove and place on a wire rack to cool completely.

For the vanilla custard, bring the milk and the vanilla extract to a boil, then remove from the heat. Whisk the egg yolk and the sugar together until creamy. Stir in the flour. Pour the milk slowly into the yolk mixture, stirring all the time, then pour everything back into the saucepan. Cook over a low heat, stirring constantly until the custard has thickened. Do not boil! Let cool, then put in an icing bag with large nozzle.