Custard Filled Cupcakes

Custard Filled 

Cupcakes

Ingredient
For 12 cupcakes

Eggs                       3
 Sugar                100g
  Cake flour         100g
  Milk                     40g
   Unsalted butter   40g 


Custard Cream
 
Milk                   150g
Sugar                   30g 
Vanilla extract    1 tsp
Egg                          1 
Flour                     10g
  Corn Starch             5g
Butter                   10g 

In a small bowl, put butter and milk, microwave 15-20second ,and mix well ,

set aside

Line cupcake tins with cupcake liners

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Preheat oven to 340°F/170°C.

 
 Method,please check my  Pastry Cream / Custard Cream

 

 
After Custard Cream is done , put it in fridge to freeze. 

After custard cream frozen, using knife cut 12 small pieces , 

and always keep in fridge before use.

 
In a large bowl,  beat the egg whites with a hand mixer 

When egg whites is foamy , 
add sugar a little by little at a time until stiff peaks

 

Add egg yolks, and turn hand mixer to low speed, 

and mix well but don't over mix

Sift in the flour

 

Mix well until smooth

 Pour about 1/4 of the cake batter into butter and milk, 

and mix well. 

Then pour back into cake batter,
and stir with a spatula  until the cake batter is evenly combined.
Do not over-mix

 Fill two tablespoons of cake batter into cup
Put 1 small piece of frozen custard cream into cake batter

and fill another two tablespoons of cake batter into cup

 

Bake at 170°C / 340°F for 25-30 minutes
or until top is golden brown 

 

 

Place on a rack to cool completely  

 

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Coffee Marble Cake

Coffee Marble Cake

Ingredient
For 6-inch round cake pan

Eggs      3
Sugar     55g
Cake flour       75g
Milk        70g
Vegetable oil      20g
Instant coffee   5g
water  15g (1 table spoon)

Grease cake pan ,
and line with parchment paper in the bottom

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Preheat oven to 320°F/160°C.

In a small bowl, 

mix instant coffee  and water together and set aside

In a larger bowl 

put egg yolks, milk and vegetable oil, mix well. 

Sift the flour and whisk until smooth

In another large bowl, beat the egg whites , 

when egg whites is foamy , 

add sugar  little by little at a time until stiff peaks

Pour about 1/4 of the meringue 

and fold it into cake batter 

 

And then repeat with the remaining meringue 

until the cake batter is evenly combined 

 

Divide cake batter into  2 portions

 Take a small amount of cake batter mix with coffee

And pour back to the one of cake batter 

and mix well until smooth, 

this is coffee cake batter.

 Put the cake batter in a cake mold with a spoon , 

and alternately pour a layer of cake batter and coffee cake batter

 

 

 Using a bamboo skewer, 

swirl around the cake batter to create the marble effect

 

tap the cake mold to release air bubbles
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 Bake at 160°C / 320°F for 35-40 minutes
or until top is golden brown
 

After cake is done, 

place on a rack to cool completely before remove from cake mold

 

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