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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