As the cupcakes baked in the oven, she sat and watched the oven the
full 15 minutes for the cupcakes to bake.
Used the heirloom vintage frosting recipe using a cup of milk, 4T corn
starch, 1t vanilla extract, 1c sugar, and 2 sticks of butter. Learned
the hard way that you need to dissolve the corn starch in milk before
heating! I got massive boba tea-esque lumps which was ditched into a
mug until it cooled for disposal. Then tried again with a fresh cup of
milk and 4T corn starch again. Result is a nice custard consistency.
Let cool, and beat the butter, sugar, and vanilla. Then add the
custard and beat a LOT until small peaks form. I worried at first that
it would become too thick but it didn't. :)
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