Almond Cupcakes filled with Homemade Vanilla Custard
For the cupcakes
- 125 g butter (room temp.)
- 150 g sugar
- 3 large eggs
- 100 g fruit jam
- 110 g almond powder
- 160 g buttermilk
- 160 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp vanilla extract
For the vanilla custard
- 500 g fresh milk
- 100 g heavy cream
- 3 egg yolks & 1 large egg
- 80 g sugar
- 50 g cornflour
- vanilla flavor
Pour the milk, heavy cream and sugar in a medium saucepan. Stir well over medium heat until the sugar dissolves.
In a medium bowl mix together egg yolks, egg, vanilla extract and cornflour.
Once the milk mixture gets hot, remove it from the heat. Slowly add some of the hot liquid to the egg – cornflour mixture and whisk well.
Pour half of the egg mixture into the saucepan and stir well.
Place the saucepan over medium heat. Add in the rest of the egg mixture. Stir with quick moves until the custard thickens.
Remove from the heat and pour the custard into a shallow pan. Using a spatula, spread it into a thin layer so that it cools down quickly.
Cover the surface with plastic wrap. Once it’s cooled, refrigerate for 2 hours.
In a large bowl beat butter and sugar at high speed until creamy. Add the eggs and keep beating until incorporated.
Scrape the sides of your bowl and add in the jam and the vanilla extract.
In a separate bowl whisk together flour, almond powder, baking powder and baking soda.
Add some of the flour mixture and keep beating. Then mix in half of the buttermilk.
Continue adding flour, the rest of the buttermilk and finish by adding the rest of the flour.
Scoop batter into prepared cupcake pans.
Bake in a preheated oven at 180⁰C / 350⁰F for 22 to 24 min and allow to cool down.
Transfer the cooled custard to a bowl and cream it well using a whisk.
Fill the cupcakes with custard and serve with fresh seasonal fruits.