If you are a fan of a good old-fashioned vanilla cupcake but sometimes feel like jazzing it up a bit then do I have a treat for you. Everyone say hello to these Raspberry, Custard and Maple Syrup Cupcakes made from soft sponge, smooth vanilla custard, maple syrup and a hint of tart raspberry. It’s my first time making them and I was so happy with how they came out because they’re not only pretty to look at, but they’re 100% addictive too.
I must be honest and I’m not sure if you guys feel the same, but I struggle with vanilla cupcake recipes. I’ve tried what feels like a thousand of them, but there is less than a handful that I’d share with anyone asking for a really nice vanilla cupcake recipe, luckily I can add this one to that list. These were actually some of the best I’ve tasted, so this recipe is definitely a keeper.
*I got this recipe out of my Hummingbird Bakery book and adpated it slightly.
Another nice thing about these little guys is the surprise centre when you bite into them, which is made up of homemade custard, maple syrup and fresh raspberry. This combo is like having a secret party in your mouth that no one else is invited to! Ps: The type of berry you use in this recipe can be swapped out, so if you prefer blueberries, mulberries or strawberries then go ahead and use them.
This is the 5th recipe I’m adding to my ongoing Royal Baking Powder Series. So far I have made all sorts of goodies that I promise will make any tea party slash solo eating session a success. If you have missed any of the others just click on the links below:
*I’m attaching a quick giveaway to this post. Royal Baking powder has given me a R1000 Yuppie Chef Voucher to give to one of you guys. You can enter by commenting under this post on my Facebook page or on my Instagram post about it. I’ll be choosing a winner this Friday. Good luck!
INGREDIENTS: – makes ±16 cupcakes
For the sponge
– 80 g unsalted butter, room temperature
– 280 g caster sugar
– 240 g plain flour
– 1 tbsp Royal baking powder
– 1/4 tsp salt
– 240 ml whole milk
– 1 tsp vanilla essence
– 2 large eggs
For the filling and frosting:
– 500 ml whole milk
– ½ tsp vanilla essence
– 5 egg yolks
– 100 g caster sugar
– 30 g plain flour
– 30 g cornflour
– 200 ml cream
– A punnet of fresh raspberries
– Maple syrup
- Preheat the oven to 180°C and line a cupcake tin with cases.
- Using a handheld electric whisk, beat together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.
- In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed. Scrape down the sides of the bowl, to make sure all the ingredients are well incorporated.
- Add the remaining milk mixture and beat again, on a medium speed until the batter is smooth.
- Divide the batter between the cupcake cases, filling each one two-thirds of the way up.
- Bake the cupcakes for 18-20 minutes (depending on your oven) or until the sponges bounce back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down completely.
- Whilst the cupcakes are baking you can start making the custard filling and icing.
- Place the milk in a saucepan with the vanilla essence and bring to the boil.
- In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tbsp of the hot milk to thin it, if necessary. When the milk has boiled, remove the pan from the heat and mix 4 tbsp of it with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly and continue to boil for a further minute to ensure the flour and cornflour are fully cooked. Tip: Make sure your paste is well mixed before pouring it into the hot milk in the pot and make sure you whisk the mixture the whole time whilst you’re pouring it in. This is will help you avoid landing up with scrambled egg custard.
- Pour the custard into a baking tray, cover with cling wrap and set aside to cool for 30-40 minutes. Once cooled tip the custard into a large bowl and beat with a wooden spoon to break up any lumps.
- In a separate bowl whip the cream into soft peaks using an electric whisk then fold it into the custard.
- Using a sharp knife make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – keeping the cut-out pieces of sponge. Then pop a whole raspberry in the middle, add a dash of maple syrup on top of it followed by a dollop of custard, either piped or spooned and then close the centre up with the cut-out piece of sponge. Just press it down gently so that you don’t squish any of the filling out.
- Last but not least, using a small palette knife or a spoon, top the cupcake with some of the custard icing spreading it out in a circular motion. Finish by adding a fresh raspberry on top.