Helen RandellFruit and custard cupcakes
December 7th 2011 10:59
I think these might be my new favourite cupcakes. Although, these and these are pretty good
Reminiscent of custard and fruit tarts, these are pretty much a cross between those and a butterfly cake. The method involves scooping out the middle of the cake (to be eaten as a treat for the cook), then filling with custard, topping with fruit and adding an apricot jam glaze.
I made these a couple weeks ago, and I've been thinking of occasions to make them again ever since. Luckily, it is the season for celebrations, so a few cupcakes never go astray... I'm thinking end of year morning tea at work, perhaps girl's Christmas picnic and then just maybe a batch to eat while sitting around watching the cricket
Thanks to T for letting me adapt a recipe from her cupcake book. It's definitely a winner.
Fruit and custard cupcakes - makes 12
185g unsalted butter, softened
170g caster sugar
1 teaspoon vanilla essence
3 eggs
125g self-raising flour
30g plain flour
125ml milk
200ml thick custard
1 kiwi fruit, peeled, cut into 12 slices
8 strawberries, each cut into 3
1 freestone peach, peeled
100g apricot jam
Preheat the oven to 180 degrees. Line a muffin tray with paper cases.
Beat the butter, sugar and vanilla together with electric beaters. Add the eggs, one at a time, beating well after each addition. Sift the flours together and fold in, alternatively to the milk.
Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean. Transfer to a wire rack to cool.
Cut the centre out of each cake, leaving a 1cm border. Fill each cavity with custard, then arrange fruit over the top.
Heat the jam until runny. Lightly brush the jam over the top of each cake. Refrigerate until ready to serve.
| 22 |
| Vote |
subscribe to this blog
