This varied concoction came from inspiration based on rhubarb & custard sweets! Great idea I thought…except for 2 reasons:
- Rhubarb is out of season – stupid Zoe
- Rhubarb is like Marmite – people either love or hate it.
…and so this 3 route recipe surfaced…intended to keep all happy but driven by the desire to create a medley of fruit and custard puddings in teeny weeny cupcake form!
I started this recipe using the core base recipe from the Hummingbird Cake Days book and then adding/layering up some other flavours.
- 80g Stork
- 280g Caster sugar
- 240g Plain flour
- 1tbsp Baking powder
- 1/4tsp Salt
- 240ml Semi-skimmed milk
- 1/2tsp Vanilla essence
- 2 large eggs
- Strawberry Jam
- Rhubarb Jam
- 2 over-ripe Bananas
- 80g Butter or Willow
- 250g Icing Sugar
- 1 sachet of Custard powder (about 72g or so)
- 2tbsp hot water
- Preheat the oven to 190degrees and line two 12 hole cupcake tins with paper cases (I used colours that would associate with the contents-yellow, red and green)
- Make the cupcakes by placing all the dry ingredients including the stork in to a food processor and mixing until it resembles fine breadcrumbs.
- In a jug mix the egg, milk and vanilla essence until combined.
- Gradually pour in to the food processor, set to slow.
- Scrape down the edges, crank up to medium and mix.
- Now separate the mixture equally between 3 bowls
Spoon some mixture in to the bottom of 8 cupcake cases, add a dollop of jam and then top with some more sponge mixture.
Here is where I should mention that it’s better to put a small dust of flour between the bottom mixture and the jam else the jam sinks, I forgot this and ended up with jammy bottoms
For the rhubarb ones do the same as the Jam Sponge cupcakes but instead of strawberry jam put rhubarb jam. Fortunately I have a wonderful friend Becca who much like me loves making jam and chutneys; which she then kindly brings round. I used the jam she made me but you could always stir through some stewed rhubarb if it is still in season.
Mash up two over-ripe bananas with a fork and then stir this through the cake mixture that is left. Spoon this in to the remaining cupcake cases.
Cook the cakes in the oven for 10-15mins or until they spring back. Beware as due to the nature of bananas they will seem squidgy even though they will be cooked through.
Leave the cakes to cool and make the frosting.
- Empty the custard powder sachet in to a jug and add the hot water, combine until smooth…it will seem very thick but this is good else you’ll get sloppy frosting!
- Beat the butter until soft in a food processor
- Add the icing sugar gradually.
- Now add the custard mixture and beat further until everything is all combined and smooth.
- Put in to a piping bag with a star nozzle and swirl the top of each cupcake
Decorate each one to suggest what is inside each one.
If you had banana chips these could work well too.
These could work very well with a fresh strawberry or even in the style of butterfly cakes.
Overall these worked a treat and they certainly kept everyone at work happy; including my 8 sixth formers who devoured them within seconds! If you really like custard I would suggest more custard powder as it wasn’t necessarily very strong. The beauty of this recipe is the variations you can have. Perhaps sticky toffee pudding and custard is next on the menu?!