Fresh raspberries, vanilla sponge and creamy frosting...need I say more!
For the sponge:
- 80 g2¾ oz unsalted butter, softened
- 280 g10 oz caster sugar
- 240 g8½ oz plain flour
- 1 tbsp baking powder
- 0.24 tsp salt
- 240 ml8½ fl oz whole milk
- 1 tsp vanilla essence
- 2 large eggs
For the filling and frosting:
- 500 ml17½ fl oz whole milk
- ½ tsp vanilla essence
- 5 egg yolks
- 100 g3½ oz caster sugar
- 30 g1 oz plain flour
- 30 g1 oz cornflour
- 200 ml7 fl oz double cream
- 32 fresh raspberries
- 100 g3½ oz raspberry jam
1. Preheat the oven to 190C / gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk, beat together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.
3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth.
4. Divide the batter between the muffin cases, filling each one two-thirds. Any remaining batter can be used to fill up to four more cases in an additional tin. Bake the cupcakes for 18-20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully.
To make the filling and frosting:
5. While the cupcakes are cooking, make the custard for the filling and topping. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1tbsp of the hot milk to thin it, if necessary.
6.When the milk has boiled, remove the pan from the heat and mix 4-5 tbsp with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further minute to ensure the flour and cornflour are fully cooked. Pour the custard into a baking tray, cover with cling film and set aside to cool for 30-40 minutes.
7.Tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bowl whip the double cream into soft peaks, either by hand or using the electric whisk. Fold the whipped cream into the custard and use to fill a piping bag (if using).
8.Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge. Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow.
9. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion (like whippy ice cream) on top of each cake. Add a fresh raspberry on top of the swirled custard to finish!
Have you tried any of the Hummingbird recipes before?
Would love to hear your thoughts!