That sounded like a fun thing to do. And this is my first trial version.
This cupcake is for my friend, Simone. She told me that her favorite was custard cake, and asked me if it was possible to make it in cupcake form. I thought, why not? I already made black bottom cupcakes with custard filling sometime ago, that shouldn’t be hard.
I started searching for recipes yesterday. I didn’t find any recipe that’s close to what I have envisioned. I was thinking of a cupcake with custard, not really as a filling, but as part of the batter itself. There were some recipes that almost nailed it, but they called for custard powder. I wasn’t in the mood to look for that. I also didn’t want to make the real custard cake – that’s just too tasking for me.
Then I thought of making a cupcake base then just make custard filling and just assemble it. I initially wanted vanilla cupcakes with custard… but that would just taste too vanilla-y, right? I didn’t want a chocolate base cos that would just be like black bottom cupcakes. Maybe yellow cupcake would work.
There are a lot of versions for yellow cupcake. I settled for Kim’s version from Lovin’ from the Oven.
My original idea was incorporate the custard filling with the cupcake batter. I decided against it, and just sandwiched the custard filling with the cupcake.
They turned out delicious. The combination was just perfect! The only thing missing would be frosting – still
thinking of the best one to go with this.
The moment I bit into the cupcake, ohmy, the custard was just oozing out!
Plain or frosted, they’re still perfect. :)
The custard is somewhere in the middle. So, here’s my “original” version of yellow custard cupcake.
For the Custard Filling:
1 tablespoon butter
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon vanilla extract
2 egg yolks
1 whole egg
For the Yellow Cupcakes:
Adapted from Lovin’ from the Oven
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons melted butter
1 cup granulated sugar
2 XL egg whites
2 teaspoons vanilla extract
1 1/8 cup sour cream
Make the custard filling:
In a bowl, beat egg yolks and whole egg. Set aside.
In another bowl, whisk milk and flour until combined and no lumps remain.
In a double boiler (or a sauce pan over low heat), melt butter. Once butter has melted, pour in milk and bring to a slow boil. Stir constantly. Remove from heat once mixture has thickened. Add in eggs and vanilla, and whisk until combined. Bring back to stove top, and let custard thicken over low heat, around 5-10 minutes.
Cool mixture before using.
Make the cupcakes while the custard cools.
Preheat oven to 175C. Line muffin tin with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, beat melted butter and sugar until combined. Add in egg whites, and beat until smooth and pale. Add in vanilla. Add in flour mixture, alternate it with the sour cream, and add the remaining flour mixture. Scrape down sides of the bowl as needed. Beat until everything is combined. Do not overbeat!
Scoop batter into prepared tins, one scoop at a time. Using a spoon, pour a dollop of custard filling, then scoop batter once again to cover the filling. Don’t worry about the custard sinking to the bottom, it literally floats in the middle.
Custard filling floating in the middle.
Bake at 175C for 20 to 25 minutes or until tops spring back when tapped.
Almost done. In my turbo broiler.
Remove from oven, and cool on wire rack. Once the cupcakes are cooled, you can put them in the fridge to let the custard settle.
Fresh from the oven. Perfect tops. I love it!
Frost with your favorite frosting, left mine plain and simple.
Yellow Custard Cupcake
No comments:
Post a Comment