Creme Patisserie Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- Ingredients
- 0.333 cup self-rising flour (sifted)
- ½ cup ground almonds
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Almond extract
- For the custard
- 2 large egg yolks
- ¼ cup superfine caster sugar
- 2 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- 1 cup milk
Product recommendation
Suggested variation;
Plum custard frangipane cakes
Cut 6 plums in half and remove the stones. Press a plum half into the centre of each cake before baking.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth. Divide the mixture between the cases.
3.
To make the custard, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk. Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.
4.
Spoon the custard into a piping bag and pipe a design on top of the cakes then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
