Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 cup custard cream
Special Equipment Needed:
- 12-cup muffin tin
- 12 cupcake liners
- Stand mixer or hand mixer
- Whisk
- Spatula
- Pastry bag or plastic bag with a corner snipped off
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the buttermilk. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool completely before filling.
10. To fill the cupcakes, transfer the custard cream to a pastry bag or a plastic bag with a corner snipped off.
11. Insert the tip of the bag into the center of each cupcake and pipe the custard cream into the center.
12. Serve immediately or store in an airtight container for up to 3 days.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information: TBD
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Custard cream can be substituted with any other type of cream filling.
Variations:
- Add ½ cup of cocoa powder to the dry ingredients for chocolate cupcakes.
- Add ½ cup of shredded coconut to the batter for coconut cupcakes.
- Add ½ cup of chopped nuts to the batter for nutty cupcakes.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy.
- Use a pastry bag or a plastic bag with a corner snipped off to fill the cupcakes with custard cream.
Storage Instructions:
Store in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 10-15 seconds.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Top with fresh fruit and a dollop of whipped cream.
- Drizzle with melted chocolate.
Garnishes:
- Powdered sugar
- Fresh fruit
- Whipped cream
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Make sure the cupcakes are completely cooled before filling.
- If the cupcakes are overbaked, they will be dry.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store in an airtight container in the refrigerator for up to 3 days.
Food History:
Custard cream filled cupcakes are a classic dessert that has been around for centuries. The custard cream filling is believed to have originated in France in the 18th century.
Flavor Profiles:
Custard cream filled cupcakes have a sweet and creamy flavor with a hint of vanilla.
Serving Suggestions:
Custard cream filled cupcakes are best served at room temperature. They can be served as a dessert or as an afternoon snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A