- 30 min + chilling
- 20 min
Vanilla Bean Cupcakes
- 1 ½ cups (225g)self raising flour
- pinch salt
- 2 large eggs
- 2/3 cup (150g) caster sugar
- 180g salted butter
- ½ cup (125ml/g) sour cream
- 2 tsp Queen Vanilla Bean Paste
- ½ cup (125ml) thickened cream
- ½ cup (125ml) full cream milk
- ½ tsp Queen Vanilla Bean Paste
- 1/4 cup (55g) caster sugar
- 1 tbsp cornflour
- 2 large egg yolks
- 1 packet flavoured jelly crystals
- 1 cup (250ml) boiling water
- ½ tsp gelatine powder
- 300ml thickened cream
- 1 tsp Vanilla Bean paste
- Seasonal fruit, to serve
Method - Jelly
Place jelly crystals into a heat proof jug and pour in 250ml of boiling water. Stir until the crystals are all dissolved. Sprinkle gelatine powder over the jelly mixture and stir until combined.
Pour jelly mixture evenly into a 12 hole cupcake tray and refrigerate until completely set.
Method - Custard Filling
In a heat proof bowl, whisk egg yolks, sugar and cornflour until well combined.
Whisking constantly, gradually add a small amount ( ½ cup) of hot milk mixture to egg mixture. Whisk until smooth, then transfer all egg mixture into saucepan with milk mixture, whisking constantly. (This two-step process prevents the egg curdling).
Heat saucepan over low heat and cook stirring until custard is thick enough to coat the back of a spoon. Do not boil the custard as it may curdle. Allow to cool completely.
Method - Vanilla Bean Cupcakes
Preheat oven to 180°C. Line a 12-hole cupcake tray with patty cases.
Cream butter, sugar and vanilla together on medium-high speed until light and fluffy. Add eggs one at a time beating well after each addition. Sift in the flour and add sour cream and mix until combined.
Divide mixture among 12 patty cases and bake for 15-20 minutes or until a skewer comes out clean. Allow to cool completely before decorating.
Method - Assembly
Cut a hole into the centre of each cupcake using an apple corer or a small sharp knife. Pour an even amount of custard into each cupcake.
Whip 300ml of cream until soft peaks form. Pipe or carefully spread cream evenly onto the 12 cupcakes.
When you are ready to place the jelly onto the cupcakes, take the silicone cupcake tray out of the fridge and place in a tray of boiling water for 5 seconds. This will release the jelly from the edges of the tray and allow you to place each jelly circle onto the prepared cupcakes without distorting their shape.
Top with seasonal fruit and refrigerate until served. Best eaten within 24 hours of preparation – just like a classic trifle!