Читать книгу The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance - Tarek Malouf, Tarek Malouf - Страница 6

One Christmas we decided to mix things up and created this Italian biscuit-inspired recipe as an alternative to our Raspberry Trifle Cupcakes. You can put a tiny dash of amaretto liqueur onto the crushed biscuits if you want something boozier, but be careful not to get them too soggy.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

1 tbsp BAKING POWDER

½ tsp SALT

250g (9oz) CASTER SUGAR

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

1 tsp VANILLA EXTRACT

150g (5½oz) BLUEBERRIES

FOR THE CUSTARD

330ml (11½fl oz) WHOLE MILK

3 LARGE EGG YOLKS

60g (2oz) CASTER SUGAR

20g (¾oz) PLAIN FLOUR

20g (¾oz) CORNFLOUR

150ml (5½fl oz) DOUBLE CREAM

FOR THE DECORATION

75g (2½oz) BLUEBERRIES

50g (1¾oz) AMARETTI BISCUITS, CRUSHED INTO CRUMBS

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, baking powder, salt and sugar together until they form a crumb-like consistency.

3. In a jug, mix together the milk, eggs and vanilla extract by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all the lumps have been beaten out, turn the speed back down and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and completely combined. Stir the blueberries into the cake batter by hand.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. The blueberries will sink into the sponge – this is normal. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. While the cakes are in the oven, make the custard. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.

8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.

9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover straight away with cling film and set aside to cool completely.

10. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. Using the mixer or whisk, on a slow speed mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.

11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with 3–4 blueberries and a sprinkling of amaretti biscuit crumbs.