Friday, 8 February 2013

Custard filled shortcrust pastry cupcakes

The recipe for those cupcakes comes form story book for children. It wasn't very precise so I had some difficulties with sticky batter but final result was amazing. Buttery, sweet, crunch cake filled with vanilla custard ...we loved them. 
Ingredients for 12 cupcakes:
  • 250g flour
  • 250g butter
  • 90g icing sugar
  • 3 egg yolks
  • custard

Prepare the custard from 500 ml of milk, follow the recipe on the box. Set aside to cool down. To prevent from forming a thick skin cover with cling film.

Put the ingredients for cupcakes into a blender and mix them until form smooth pastry. Then wrap the sticky pastry with cling film and put into freezer for half and hour.

Preheat the oven to 180C.

Remove the chilled pastry form the freezer and 3/4 of the pastry divide evenly among all muffin tin holes. Stick the pastry around each muffin tin hole so there are no places for custard to leak. Put the baking tray again into the fridge for another half and hour.

Fill each pastry shell with cooled custard and cover with remaining pastry.

Put into preheated oven and bake for 30 minutes. 
Remove form the oven and leave in muffin tin for a few minutes.

Then release the edges using sharp knife. Place a tray on top of muffin tin and turn over so all cupcake will land on tray.

Decorate with  royal icing.

Royal icing ingredients:
  • 2 egg whites
  • 1-2 cups icing sugar
  • 1/2 tsp vanilla extract
  • chocolate hearts
Put egg whites and sugar into a bowl and stir with a spoon until thick paste. Add the vanilla extract and mix well. When achieve thick but runny icing pour it over each cupcake top. When finish place a chocolate heart on each top. 
 
Enjoy ! 
 

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