Saturday, 19 April 2014

Strawberry and rhubarb Easter cupcakes

Soft and moist cupcakes with fruity rhubarb and strawberries, decorated with the best creme patissiere and a fresh strawberry in the middle.. and they look so cute!


For the cupcakes:
  • 140g soft, unsalted butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/4 cup plain flour
  • 1tsp baking powder
  • 1/4 tsp bicarb. of soda
  • 1/4 cup (heaped) greek yoghurt
  • 1tsp vanilla paste extract
  • handful of chopped rhubarb
  • handful of chopped strawberries + 12 strawberries for decoration
For the cream:
  • 4 egg yolks
  • 120g caster sugar
  • 50g corn flour
  • 500ml milk
  • 2 vanilla pod or 1tsp vanilla paste
  • 250g mascarpone cheese

To make the crème pâtissière, pour the milk into a pan, add the vanilla pod. Bring the milk up to the boil, then take it off the heat.

In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk over the mixture and whisk.

Pour the custard back into the saucepan and set over a medium heat.

Stir the custard constantly until the mixture thickens. The custard should be very thick as it needs to hold its shape when piped 
onto the cupcakes.

Pour into a dish, cover the top with cling-film and chill in the fridge for about an hour until cold and set firm. 

When the cream patissiere is cooled, gently whisk in the mascarpone cheese.

To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until combined.

Add remaining ingredients and mix until smooth (do not over mix the batter). Add chopped rhubarb and chopped strawberries.

Pour into 12 cupcake case and bake in a pre-heated oven at 170C for 20-30 minutes.

Take out the oven and leave to cool.

Place a strawberry on top of each cupcake and pipe the cream around it.


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