Trifle Cupcakes

 My Mother has a huge love for custard and since trying these cupcakes has proclaimed them to be her favourite so far! And it really does taste like the trifle pudding that we all know and love, complete with cream, custard, raspberries, and the 'cakey' element, i really think that you will enjoy them, and you will amaze anyone that you make them for as they receive a pocket sized dessert, what more could you want in life!  

This may seem a little complex, because of the creme patisserie element to the recipe, but this is a full proof recipe and is bound to turn out perfect, just don't panic, and keep mixing, and don't be afraid to add more fluid if it seems a bit too thick! 

Makes 12-16 cupcakes

Ingredients: 

Sponge- 

80g butter 

280g caster sugar 

240g plain flour 

1 tbsp baking powder 

1/4 tsp salt 

240ml whole milk 

1 tsp vanilla essence 

2 large eggs 

Filling and Frosting- 

500ml whole milk 

1/2 tsp vanilla essence 

5 egg yolks 

100g caster sugar 

30g plain flour 

30g cornflour 

200ml double cream 

12-16 raspberries 

12-16 strawberries 

100g raspberry jam 

(I know this recipe calls for a lot of ingredients, but trust me, it's worth it) 

Method: 

1.Preheat oven to 190c, gas mark 5, prepare muffin tin.

2.Beat together the butter, sugar, flour, baking powder and salt on a low speed until they are all mixed and resemble fine breadcrumbs.

3.In a jug whisk together the milk, vanilla and eggs, then pour 3/4 into the dry ingredients, and mix on a low speed. Once it is incorporated, add the rest of the milk, and mix until you get a smooth batter.

4.Divide the batter between the muffin cases, filling each case two thirds full, then bake for 18-20 minutes, until the sponge bounces back when lightly pressed. Leave to become completely cool.

5.Whilst the cakes are cooling make the creme patisserie. Place milk, and vanilla in saucepan and bring to boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste (you may want to add a couple of tablespoons of hot milk to thin)

6.When the milk has boiled, remove pan from the heat and mix 4-5 tablespoons with the egg mix. Then pour this into the milk in the pan, and return to the heat, bring back to the boil whisking constantly once boiling cook for a further minute to cook the flours.

7.Once the custard has thickened, pour onto a baking tray and cover in cling film to cool. 

8.Tip the cooled custard into a large bowl, and beat with a wooden spoon. In a separate bowl whip the double cream  into soft peaks, then fold this into the custard.

9.Hollow out all of the cupcakes, keeping the cut-out pieces of sponge.

10.Place a piece of strawberry in the cupcake, followed by 1/2 teaspoon of jam on top, and then top up with the custard mix (which i prefer to pipe in).

11.Repeat this for all the cupcakes, then replace the sponge, trimming to fit as a lid. Finish off the cupcakes by piping some of the custard mixture on top, add a raspberry on top of the swirled custard to finish.

And thats it! I hope you enjoy them, and with summer fast approaching, and all this glorious british fruit coming into season, i implore you to take up the opportunity and use it! I will be giving you many more recipes for what you can do with our produce in the future too, as i think it's far too good to be wasted! 

P.s. I thought i would give you a quick Bo update too, who is now 18 weeks old and getting on very well indeed!  

 Also, if any of you have any requests of things you would like to see me make, perhaps a favourite dessert compacted into a cupcake like this recipe, then don't hesitate to use the contact box to the left of the screen or comment below, i will greatly enjoy reading any suggestions. 

Until next time, Elise xxx

Creme Brulee Cupcakes

I came up with this recipe after researching on the internet and not finding much that appealed to me. This is a great imitation of a creme brulee from the crunchy sugar shard to the vanilla creme patissiere in the centre. I would recommend this to anyone, especially fans of the creme brulee.

makes 12-16 cakes

Ingredients

For the Cake: 

80g butter 
280g caster sugar 
240g plain flour 
1 tbsp baking powder 
1/4 tsp salt 
1 tsp vanilla essence 
2 large eggs 
240ml whole milk 

For the Creme Brulee Filling:

1 pint whole milk 
6 T cornstarch
1/2 cup sugar
1 egg
4 egg yolk

 2 oz butter

 2 tsp vanilla extract (or a whole pod)

 pinch of salt

For the Vanilla Buttercream:

2 tablespoons of the filling 

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 

For the Sugar Shards:

1/2 cup of caster sugar 

2 tablespoons of water

For the Cake:

1. preheat oven to 190c 

2. beat together the butter, sugar, flour, baking powder, salt and lemon zest with an electric whisk, until the mixture resembles fine breadcrumbs. 

3. break the eggs into a jug, add the milk and beat together with a fork. add half to the dry ingredients and beat until incorporated, add in the rest of the milk mixture and mix again until smooth. 

4. spoon into paper cases in a muffin tray (only fill about two thirds full) pop in the oven and bake for 18-20 minutes or until they spring back to the touch. remove from tins and leave to cool. 

5. Once cool core the cupcakes ready to receive the filling.

For the Creme Brulee Filling:

1.In a medium-sized bowl, dissolve the cornstarch in ¼ cup of the milk and set aside.

2.Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.

3.Whisk eggs into the milk/cornstarch mixture until smooth.

4.Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.

5.Boil for one minute stirring constantly until mixture is thick, bubbly, and able to coat the back of a wooden spoon.

6.Remove from the heat and whisk in butter and vanilla.

7.Transfer to a cold container, press some plastic wrap directly on the cream and chill completely before using in the cupcakes.

8. Once cool, place in an icing bag (remember to set some aside) and pipe into the cupcake cavities.

For the Vanilla Butter cream:

 1. just whip together all the ingredients until pale and fluffy. 

 2. place the mixture in an icing bag and pipe onto the cakes.

For the Sugar Shards:


1.Line a baking sheet with parchment paper, and lightly coat it with a nonstick vegetable spray.

2.Combine the water and sugar in a medium heavy saucepan bring to a boil over medium heat. Continue to cook for 6 to 7 minutes or until mixture turns golden in color, occasionally swirling the pan. Remove the saucepan from the heat and allow it to sit for 2 to 3 minutes. 

3.Slowly pour the caramel mixture in a free-form pattern onto the baking sheet and allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. sticks these into the cakes.


I hope that you enjoy these, as always, any problems then don't hesitate to comment! Elise x