- Prep:
- 30 min + chilling
- Cook:
- 20 min
- Serves:
- 12
Ingredients
Vanilla Bean Cupcakes
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1 ½ cups (225g)self raising flour
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pinch salt
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2 large eggs
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2/3 cup (150g) caster sugar
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180g salted butter
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½ cup (125ml/g) sour cream
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2 tsp Queen Vanilla Bean Paste
Custard Filling
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½ cup (125ml) thickened cream
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½ cup (125ml) full cream milk
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½ tsp Queen Vanilla Bean Paste
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1/4 cup (55g) caster sugar
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1 tbsp cornflour
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2 large egg yolks
Jelly
-
1 packet flavoured jelly crystals
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1 cup (250ml) boiling water
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½ tsp gelatine powder
Assembly
-
300ml thickened cream
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1 tsp Vanilla Bean paste
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Seasonal fruit, to serve
Method - Jelly
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Step 1
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.
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Step 2
Pour jelly mixture evenly into a 12 hole cupcake tray and refrigerate until completely set.
Method - Custard Filling
-
Step 1
In a heat proof bowl, whisk egg yolks, sugar and cornflour until well combined.
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Step 2
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).
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Step 3
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
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Step 1
Preheat oven to 180°C. Line a 12-hole cupcake tray with patty cases.
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Step 2
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.
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Step 3
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
-
Step 1
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.
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Step 2
Whip 300ml of cream until soft peaks form. Pipe or carefully spread cream evenly onto the 12 cupcakes.
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Step 3
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.
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Step 4
Top with seasonal fruit and refrigerate until served. Best eaten within 24 hours of preparation – just like a classic trifle!
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