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Thursday, July 25, 2013

Custard Filled Cupcakes with Chocolate Frosting

This recipe is a bit involved, but worth it in my opinion :-)

For the cupcakes, I used the honey muffin recipe from Cooking with Coconut by Bruce Fife.

The recipe is:
CUPCAKES

3 eggs
2 TBSP butter, melted
2 TBSP milk
3 TBSP honey (more or less to taste)
1/4 Tsp salt
1/4 Tsp Vanilla (more to taste)
1/4 Cup Coconut Flour
1/4 Tsp Baking Powder

Mix well and then bake at 400 degrees for 15 minutes. NOTE: I doubled the recipe! That means 6 eggs, 4 TBSP butter, etc.

BUT WAIT!!!

If you are going to make the custard filling, You need to separate 12 eggs into a bowl and a medium or small pot, put the whites in the bowl and the yolks in the pot. The 12 egg whites is the equivalent of 6 whole eggs that you need for the cupcakes, so add the rest of those ingredients to the bowl, mix the entire thing, and then scoop the batter into a silicon muffin pan or into cupcake papers - whichever you like :-) Bake according to the instructions. 
OR if you have a toaster oven like me, I needed to bake it at 450 for almost 40 minutes for it to fully bake. While that is baking, make the custard.

CUSTARD

To the 12 egg yolks in the pot, add a splash of vanilla - I actually add quite a bit but I suggest starting with a tablespoon, adding the rest of the ingredients, mixing, tasting, and then adding more if you think it's not vanilla-y enough, lol! Next, add to taste maple syrup or your choice of sweetener such as honey. Lastly, add 1 cup of cream.
Turn the heat on, you can start with a higher heat to get it up to temp a bit quicker, but as it starts to thicken, you need to turn it down low, really low so that it doesn't scald, burn, or curdle while you are stirring stirring stirring! Stir continuously until it thickens. I prefer mine less sweet, so mine ends up tasting a bit eggy. If you like yours sweeter, add more sweetener and or vanilla while it is still thickening, which means tasting it at least once while you are stirring. Once thick, set aside to cool.

Wait until the cupcakes/muffins are done baking, and set them aside to cool a bit. I turned mine onto a rack to help speed cooling, and since you need to cut out the center, you can do that as soon as you can touch them without burning yourself. I used a butter knife to cut a circle from the top to about 1/3 inch from the bottom. Once the circle is complete, sorta pop it out and even out the bottom - inside the cupcake - if necessary. This will help the whole thing cool quicker, but honestly, I didn't wait for mine to cool longer than necessary to touch, and they turned out just fine. The heat will make the custard "melt" a bit, just so you know the consequences if you don't wait, lol!

CHOCOLATE FROSTING
While your cupcakes are cooling, select a small bowl. I like to use a 1 pint canning jar mostly because I have a lot of them and they work. This is the equivalent of 2 cups - but it will only be about half full. You could also use a baby bowl or something, but the reason small is good is that it's easier to mix. To the bowl add:

2-4 spoons of unsweetened chocolate powder such as this, depending on how "dark" you like it.
2 spoonfuls of maple syrup
Tiny splashes of cream.

Mix the chocolate and maple syrup together until you have a paste or at least something very crumbly. (Depends on the chocolate to syrup ratio.) Add tiny amounts of cream and stir until incorporated, and then add more cream and mix again. Repeat this until you have something the exact consistency of frosting. You can also taste it and add more maple syrup (or honey) until it is the perfect sweetness to you.

TO ASSEMBLE. 
Now that everything is cool enough and you have your frosting ready, spoon the custard in the well you dug out of your cupcake. The custard probably formed a crust, but that's fine and doesn't hurt anything. After filling the well - leaving some space at the top! - take the part you cut out of the cupcake and trim the top so that you only have between 1/8th and 1/4th inch, which you then put back onto the top of your cupcake. Once the top is in place, wipe away any custard that oozed out, and then gently frost your cupcake.

Lastly, enjoy! Be careful to have a napkin in case the cupcake oozes as you eat it :-)

 

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