Love is in the Air
A few weeks ago, well on the 13th of October to be precise, was my second eldest sister’s wedding. I state second eldest because as you can see in the pic below I have A LOT of sisters,
again to be precise 4 sisters!, so it is quite imperative that I stated whose wedding it was. It was a lovely wedding and as you can see from the pic, my sister looked absolutely lovely.
The wedding was a traditional Catholic Ceremony and after the ceremony a huge celebratory party took place. I danced the night away and by mistake drank too many shooters – I seem to forget
about hangovers when i’m in the mood to party.
I thought since there’s been a bit of love in the air that I would make some cupcakes that, to me, suggest love. I decided to make use of a couple of lens flares as they seem to give a lovey-dovey feel.
I used a custard topping because I just love custard and the strawberry jam filling is red, and red as we all have been told (by someone) is the colour of love.
So here are my Vanilla Cupcakes with a Custard Topping and Strawberry Jam Filling
For the Sponge
½ cup of butter 1 cup of sugar 2 eggs pinch of salt 1 tsp of vanilla essence 1 cup of milk 2 cups of cake flour 3 tsp of baking powder Pre-heat your oven to 180 degrees Celsius Cream the butter until it is light and fluffy, then add the sugar and beat again. Then add the eggs in one at a time, beating in between each one. Sift the dry ingredients and add to the butter mixture. Slowly beat in the milk and vanilla essence. Divide the batter between the muffin cases, filling each two-thirds full. Bake the cupcakes for 18-20 minutes or until the sponges bounce back when lightly pressed. While the cupcakes are cooling begin to make the custrad topping. Custard Topping 2 cups milk 1 tsp vanilla essence 5 egg yolks ½ cup of caster sugar 2tb flour 2tb cornflour ¾ cup cream 1/3 cup strawberry jam fresh strawberries, cut in half to garnish cupcakes Place the milk and vanilla essence on the stove and bring to the boil. In a bowl combine the egg yolks, sugar, flour and cornflour to form a paste.
When the milk has come to the boil add a ¼ of it to the egg mixture, stirring constantly to ensure the mix does not curdle, then pour this back into
the pan with the remaining hot milk and return to the heat. Bring the mix back to the boil, whisking constantly, and continue to cook for a further minute or two
to ensure the flour and cornflour flavour has cooked out. Pour the custard onto a baking tray to cool. To prevent a skin from forming, place a sheet of plastic
wrap right on top of the surface of the custard (pressing down to make sure most of the air-bubbles have escaped).Set aside to cool for half and hour to forty minutes.
When the custard is cool, place into a mixing bowl and beat with a wooden spoon to break up any lumps that might of formed. Whisk the cream into soft peaks and add to
the custard and mix till combined. Using a small, sharp knife make a small hole on the surface of each cupcake (roughly a 1cm in diameter and 2cm deep). Fill the holes with the strawberry jam,
then place the cut out piece of sponge back on top to close the hole – press down on the cut out piece so as to make it level with the cupcake surface. Now pipe, or spread with a knife, the custard topping on top of each cupcake. And garnish each cupcake with half a strawberry.