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Queen of Puddings Cupcakes

Cupcakes filled with custard and jelly, topped with meringue

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

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

Instructions

  1. 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

  2. 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

  3. Put the mixer on a medium speed and pour the milk in slowly as it mixes
  4. 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
  5. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  6. To make the cupcakes cream together the butter and the caster sugar. Add the zest of the lemons and mix in

  7. Whisk in the eggs, mixing between each addition, and finally fold in the self raising flour

  8. Separate the mixture into the cupcake cases and bake for 20-25 minutes until golden brown. Leave the cupcakes to cool completely

  9. Using a cupcake corer, or a knife, make holes in each cupcake
  10. Fill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on top
  11. 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

  12. 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

  13. 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

  14. 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
  15. Serve immediately, store leftovers in the fridge and eat within 2 days