Ingredients For the cupcakes
- 120ml Milk (whole)
- 1tbsp Vanilla bean paste(we use Nielsen-Massey) Vanilla bean paste
- 1 Egg(s) (free range)
- 140g Unrefined golden caster sugar Unrefined golden caster sugar
- 120g Plain white flour Plain white flour
- 1Salt
- 1½tsp Baking powder
- 40gButter (unsalted)softened
ingredients for the toppings
- 500ml Milk (whole)
- 1tbsp Vanilla bean paste(
- 5Egg yolk(s) (free range)
- 100g Unrefined golden caster sugar Unrefined golden caster sugar
- 30g Plain white flour Plain white flour
- 30gCornflour
- 100mlDouble cream
- Unrefined dark muscovado sugar to sprinkle Unrefined dark muscovado sugar
- 12Raspberries fresh, to decorate
Steps
- Preheat the oven to 190°C (170°C fan, gas mark 5), and line a muffin tin with 12 muffin cases.
- Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.
- Put the egg in a jug and whisk by hand. Add the milk and vanilla then mix together.
- Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then continue increasing to a medium mixing speed until smooth & thick.
- Spoon the mixture into the paper cases until ½ full.
- Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.
- To make the frosting, place the milk in a large saucepan with the vanilla paste and bring to the boil.
- In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste.
- When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.
- Continuously whisk and slowly bring back to the boil, boiling for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes.
- When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.
- In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed.
- Top the cooled cupcakes with the custard frosting using a piping bag. Generously sprinkle each cupcake with the muscovado sugar, this will start to ‘melt’ into the custard, then top with a raspberry.