Vanilla Custard Fairy Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- Ingredients
- 2 cups all-purpose flour
- ½ cup candied Orange peel (very finely chopped)
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- ½ cup sugar
- ⅜ cup vegetable oil
- ⅜ cup Orange juice
- ⅞ cup Buttermilk
- 1 egg
- powdered sugar (to dust)
- For the vanilla custard
- 2 cups milk
- 3 egg yolks
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 ½ Tbsps all-purpose flour
- 1 pinch salt
- In addition
- 1 cupcake pan
- 12 paper cupcake liners
Product recommendation
Cannot be frozen.
Preparation
Kitchen utensils
1 Small knife, 1 Peeler, 1 Large knife, 1 Cutting board, 1 Measuring cups, 1 feines Sieve, 1 Plate, 1 Paper towel, 1 Pot mit Deckel, 1 Slotted spoon, 1 Wooden spoon, 1 Pot
Preparation steps
1.
Line the cupcake tin with the paper cups.
2.
Combine the flour with the candied orange peel, the baking powder and the baking soda. Whisk the egg and add the sugar, oil, orange juice and buttermilk. Mix well. Now stir in the flour ingredients and mix until combined.
3.
Divide the batter between the cupcake liners and bake in a pre-heated oven at 350°F (180°C) for about 25 minutes. Let cool in the cupcake tin for 5 minutes, then remove and place on a wire rack to cool completely.
4.
For the vanilla custard, bring the milk and the vanilla extract to a boil, then remove from the heat. Whisk the egg yolk and the sugar together until creamy. Stir in the flour. Pour the milk slowly into the yolk mixture, stirring all the time, then pour everything back into the saucepan. Cook over a low heat, stirring constantly until the custard has thickened. Do not boil! Let cool, then put in an icing bag with large nozzle.
5.
Cut the top off the cupcake, then cut the top in half. Pipe some of the vanilla custard on top of the cupcake, then position the cake tops diagonally to form wings. Dust with confectioners' sugar.
