Today I had the urge to bake some cakes but I didn’t want to head out to the supermarket to get any ingredients. So I sifted through my recipe books to try and find a recipe where I already had everything I would need. As luck would have it, I stumbled upon this recipe in The Hummingbird Bakery Cake Days book. If you enjoy the odd bit of baking I am sure you will also already have the basics for these great cupcakes.
Method for making the vanilla sponge:
- Preheat the oven to 190°C/375°F/Gas Mark 5 and line a muffin tray with cases
- Mix together the butter, sugar, flour, baking powder and salt using an electric whisk or mixer (with the paddle attachment). Mix on a low speed until the mixture resembles breadcrumbs
- Place the remaining ingredients in a jug and whisk by hand
- Pour three quarters of the milky mixture into the dry ingredients and mix on a low speed to combine
- Increase the speed to medium and keep mixing until smooth and thick
- Add the remaining milk mixture and beat until combined and smooth
- Spoon the batter into the muffin cases, filling them by two thirds (I find this is usually enough for 16 cupcakes)
- Bake in the oven for 18-20 minutes then leave to cool completely.
Method for making and adding the custard filling:
- While the cupcakes are cooling, make the filling
- Pour the milk and vanilla essence into a saucepan and bring to the boil
- Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined
- Once the milk is boiling, remove from the heat and pour 4-5 tablespoons into the egg yolk mixture to loosen
- Return the mixture to the pan of hot milk, stirring to incorporate
- Return the pan to the heat and bring to the boil. Whisk constantly to prevent lumps forming. Boil for at least 1 minute to ensure the flour is properly cooked
- Once thickened, tip the cutard into a bowl and cover with cling film to prevent a skin from forming then leave to cool completely for at least 40 minutes
- When the cakes are cooled make a hole in the centre of each cupcake with a sharp knife. Keep the pieces of sponge that you have cut out! The hole should be just deep enough for a teaspoon of filling
- Spoon the custard mixture into the hole in each cake then replace the sponge lid
Method for making the frosting:
- To make the frosting, use an electric whisk or freestanding mixer with the paddle attachment
- Slowly beat together the icing sugar, cocoa powder and butter until sandy in texture
- Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy
- Fill a piping bag with the frosting and pipe the frosting onto each cupcake (I use plastic piping bags from Sainsburys and a large star piping nozzle like this one)
- Sprinkle with grated chocolate to decorate
Although there are 3 parts to these cupcakes I believe that they are easy enough for anyone to try – and the results are extremely tasty! I’m a big fan of custard and I didn’t really feel that this custard hit the spot. So I made another batch and used ready to eat custard instead. This worked just as well and cut out a chunk of preparation time. It’s just a lot runnier than the home made version which for my tastes are much better!
And this chocolate frosting is so rich and chocolately…it really is good. It even gained this compliment
“That’s the best chocolate frosting I have ever tasted” – Julie
These really are a cupcake to try. The custard filling is such a surprise to everyone and goes down so well. Please don’t think they are beyond your skills – I promise you will get good results!