Monday, 23 May 2016

Recipe - Fruit crumble & custard cupcakes

The sun is shining. 

And as soon as it comes out, I instantly think of fresh summer produce & fruit.

Rhubarb (thechnically a vegetable!) season is upon us and will see us through until the end of summer, September time.

We have to make the most of them whilst they are fresh, home grown in the UK and in season but a bog standard rhubarb crumble can get a little boring after a few weeks.

So why not try out these crumble inspired cupcakes instead?

A vanilla sponge with a gooey raspberry & rhubarb centre topped with a custard frosting and granola crumble.

The custard topping couldn't be easier. Simply make a buttercream mixture with butter and icing sugar as you normally would and add in some custard powder.

The result is very similar to the middle of a custard cream and is simply divine.

I used a ready made rhubarb and raspberry jam for my filling but you can easily make your own filling by simmering your fruit with a little sugar until thickened, then sieving until smooth.

You could also use any fruit filling of your choice, it doesn't have to be raspberry & rhubarb - they are just my favourites!

I'm looking forward to trying Bramble jam in it next time.

print recipe

Fruit crumble & custard cupcakes
You can use any fruit jam you like in this recipe, but I used my favourite - raspberry & rhubarb!
  • 175g Unsalted butter, room temp
  • 175g Caster sugar
  • 175g Self raising flour
  • 3 Eggs, large
  • 1.5 tbsp Baking powder
  • 0.5 tbsp Vanilla extract
  • 350g Fruit jam
  • 250g Icing sugar
  • 150g Unsalted butter, softened
  • 6 tbsp Custard powder
  • a drop yellow food colouring
  • a handful Granola
1. Preheat the oven to 180c & line a muffin tin with 12 cases.2. Put the caster sugar, butter, eggs, flour, butter, baking powder and vanilla extract into a stand mixer and mix thoroughly until smooth.3. Spoon equally into the cupcake cases and bake for 20-25 minutes.4. Cool the cakes on a wire rack and core them. You can use a cake corer or cut a small hole in the top and spoon out a little of the centre yourself.5. Empty your jam into a pan and heat over a low heat until the jam has melted. I sieved my jam too because the kids don't like bits and I couldn't get a smooth raspberry & rhubarb jam. Heating it loosens it enough to be poured and once cooled it stays a little more runny for a perfect gooey centre. 6. For the frosting: Mix the icing sugar with the custard powder then add the butter and mix well. Add the water until you get the consistency you want. Not too stiff but not too soft either! You can also add a little yellow food colouring to make your frosting more custard coloured.7. Pipe onto the cupcakes in swirls & sprinkle on your granola crumble.
Prep time: Cook time: Total time: Yield: 12 cupcakes

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