Many of my cooking adventures seem to begin this way. I found what is probably a very nice recipe for Raspberry Trifle Cupcakes in the Hummingbird Cake Days book. But I thought it was slightly too involved (read: I’m lazy).
- A cupcake that resembles an English dessert. After much thought, I settled on the Jam Trifle
- Not to have to slave away making proper custard for icing (as in the Hummingbird recipe)
- For said custard icing to not-melt in the heat
- Not to have to spend loads on buying fresh berries
- Not to have to layer everything in a very involved manner (as in the Hummingbird recipe…well it seemed involved to me)
- To maintain the nice springy cupcakes that the Hummingbird book produces
My task was not made easier by the fact that I had left my Hummingbird book in Melbourne, apart from the page with the Raspberry Trifle Cupcake recipe which I took a photo of (on my phone). You don’t really want to be my cooking buddy do you? Please?
After much thought (well not really thought…internet research), I settled on a solution. My solution was to take the normal Hummingbird Vanilla cupcake recipe, flavour the icing with Bird’s custard powder, and fill with jam.
So essentially just a normal vanilla cupcake with normal icing and a jam filling.
Not much less involved I agree, but I at least I didn’t have to stand around over a pan waiting for eggs and milk to clump together.
This was the first time I’d ever done filled cupcakes. I think it really made a difference, but I also think I wouldn’t make it a habit to fill cupcakes. Unless there is a good reason (Jam Trifle cupcakes are a good reason).
Why, you might ask? Well firstly, it takes aaages. And secondly, I almost made myself sick with the amount of jam and custard icing I ate.
Good afternoon to you.
Jam Trifle Cupcakes
Based on the Vanilla Hummingbird cupcakes, and heavily adapted. I found the original recipe in The Telegraph. I got 9 decent sized cupcakes out of this recipe, though the original states 12. Perhaps I ate too much batter? On a side note, this isn’t the yummiest batter in the world to eat raw.
The icing is taken from Nigella’s Birthday Custard Sponge, and adapted slightly
120g all purpose flour – I used gluten free with no problems
120g caster sugar – original recipe states 140g. This gave me a slight mental freakout because that meant more sugar than flour. Diabetes hello
40g butter, softened
1/2 teasp vanilla essence
1.5 teasp baking powder
A pinch of salt
Oven temperature: 170 degrees C
- The recipe says to beat the flour, sugar, baking powder, salt, and butter with an electric mixer until everything is combined and the mixture looks sandy. I ended up with flour on the walls, so I admitted defeat and used my fingers to rub everything into the butter. You can probably do this in a food processor too.
- Pour in half the milk, and beat until just combined.
- Whisk the rest of the milk, egg, and vanilla essence in another bowl, then pour that into the flour mixture. Keep beating until smooth, but try not to overmix or it’ll be chewy.
- Bake for 20-25 minutes or until light golden brown, and sponge bounces back when touched. Fill the cases only 1/2 to 2/3 full, it seems to rise quite a lot!
125g icing sugar
75g butter – I used salted, softened
6 teasp Birds Custard Powder
1.5 teasp boiling water
- Zap the icing sugar and custard powder in the blender to get rid of lumps.
- Drop in the butter. Mix mix!
- Pour in the hot water – this helps make the custard flavour come out, so make sure it’s hot.
- Now turn up to high speed and keep whizzing until it gets fluffy. Mine took about 5 minutes. The longer you keep going the fluffier it gets.
Jam – I used blueberry but raspberry would probably be nice. I don’t think I’d like it with marmalade or strawberry, but you can always try
- Use a small sharp knife and dig out a little hole in the top of the cupcake. Keep the lid aside and don’t eat it.
- Using a teaspoon, drop some jam in the hole. Cover it back up with the cupcake-lid. Don’t lick the spoon you need to use it again.
- Ice the top of the cupcake with the custard icing. I used the Hummingbird method because it’s relatively easy and I like it, found here.
- In the little indentation left by the swirl, add a little more jam.
- Now you can eat.