This year in the UK we are celebrating our Queen’s 90th Birthday, and of course one of the main focuses of the celebration is food. If you haven’t heard of the dessert Queen of Puddings before, it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. I am a big fan of turning different types of desserts into cupcakes, and so Queen of Puddings Cupcakes were born! I’ve used a lemon sponge as the base, filled it with creme patisserie and raspberry jam, and finally topped with Italian meringue. Surely a dessert fit for a Queen!
To start, I made the creme patisserie the night before so I could cool it in the fridge overnight. I heated whole milk with the seeds from a vanilla pod until it reached boiling point. Then I took it off the heat and poured into a jug.
In my food mixer I whisked up egg yolks with caster sugar until pale and thick. I added cornflour and mixed that in. Then I put the mixer on a medium speed and poured the milk in slowly as it mixed.
I poured the mixture back into the pan and heated it up whilst stirring continuously. When it started to thicken, I started whisking it to keep it smooth and stop any lumps. I put it in a bowl, and covered it with cling film making sure the cling film was touching the creme patisserie so that a skin doesn’t form on it. Then I left it in the fridge overnight to cool.
To make the cupcakes I first creamed together butter and caster sugar. I added lemon zest and mixed it in.
Then I whisked in eggs, mixing between each addition, and finally folded in self raising flour.
I separated the mixture into cupcake cases and baked for 20-25 minutes until golden brown.
Then I left the cupcakes to cool completely.
Using a cupcake corer, and a knife, I made holes in each cupcake.
I filled each hole with the creme patisserie.
Then I covered the creme patisserie with raspberry jam, piling it on top.
Next I made the Italian meringue. For the sugar syrup I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.
In a stand mixer I whisked up the egg whites with cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.
To decorate the Queen of Puddings Cupcakes, I dolloped the meringue on top of each cupcake using a spoon and flicked it around to give it texture.
Then my favourite bit! I got out my kitchen blowtorch and browned the meringue all over.
The Queen of Puddings Cupcakes were so indulgent and delicious. The Italian meringue creates a pillowy soft marshmallow texture on top, and the fruityness of the jam compliments it so well along with the sweetness of the creme patisserie hidden inside. I certainly felt like a Queen as I enjoyed eating this divine dessert!
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Queen of Puddings Cupcakes
Cupcakes filled with custard and jelly, topped with meringue
For the creme patisserie
- 250 ml Whole milk
- 1 Vanilla pod
- 3 Eggs yolks only
- 70 g Caster sugar
- 25 g Cornflour
For the sponge
- 240 g Butter
- 240 g Caster sugar
- 2 Lemons zest only
- 4 Eggs large
- 240 g Self raising flour
For the meringue
- 3 Eggs whites only
- 170 g Caster sugar
- 95 ml Water
- 1/2 tsp Cream of tartar
For the filling
- Raspberry jam
To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it reaches boiling point. Take off the heat and pour into a jug
In a food mixer, or with an electric whisk, whisk the yolks from the eggs (reserve the egg whites for the meringue) with the caster sugar until pale and thick. Add the cornflour and mix in
Put the mixer on a medium speed and pour the milk in slowly as it mixes
Pour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Once thick, put it in a bowl, and covered it with cling film so that the cling film touches the creme patisserie. Put in the fridge to cool completely
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes cream together the butter and the caster sugar. Add the zest of the lemons and mix in
Whisk in the eggs, mixing between each addition, and finally fold in the self raising flour
Separate the mixture into the cupcake cases and bake for 20-25 minutes until golden brown. Leave the cupcakes to cool completely
Using a cupcake corer, or a knife, make holes in each cupcake
Fill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on top
To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture is boiled, take it off the heat and pour the sugar syrup into a jug
In a food mixer or with an electric whisk, whisk up the egg whites reserved earlier with the cream of tartar until they reach soft peak stage - when the eggs are fluffy but don't hold their shape
Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool
Dollop the meringue on top of each cupcake using a spoon and flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over
Serve immediately, store leftovers in the fridge and eat within 2 days