This year in the UK we are celebrating our Queen's 90th Birthday, and of course one of the main focuses of the celebration is food. If you haven't heard of the dessert Queen of Puddings before, it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. I am a big fan of turning different types of desserts into cupcakes, and although I've never tried Queen of Puddings, it sounds extremely tasty and perfect for converting into cupcake format! I've used a lemon sponge as the base, filled it with creme patisserie and raspberry jam, and finally topped with Italian meringue. Surely a dessert fit for a Queen!
I started by making the creme patisserie the night before so I could cool it in the fridge overnight. I heated 250ml whole milk with the seeds from a vanilla pod until it reached boiling point. I then took it off the heat and poured into a jug.
In my food mixer I whisked up 3 egg yolks (reserve the egg whites for later) with 70g caster sugar until pale and thick. I added 23g cornflour and mixed that in. I then put the mixer on a medium speed and poured the milk in slowly as it mixed.
I poured the mixture back into the pan and heated it up whilst stirring continuously. When it started to thicken, I started whisking it to keep it smooth and stop any lumps. I put it in a bowl, and covered it with cling film. I made sure the cling film was touching the creme pattiserie so that a skin doesn't form on it. I left it in the fridge overnight to cool.
I only made 8 cupcakes, but the creme patisserie and Italian meringue make enough for double, so I'll give you the quantities for 16. To make the cupcakes I first creamed together 240g butter and 240g caster sugar. I added the zest of 2 lemons and mixed it in.
I then whisked in 4 eggs, mixing between each addition, and finally folded in 240g self raising flour.
I separated the mixture into cupcake cases and baked on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown.
I left the cupcakes to cool completely.
Using a cupcake corer, and a knife, I made holes in each cupcake.
I filled each hole with the creme patisserie.
I then covered the creme patisserie with raspberry jam, piling it on top.
I then made the Italian meringue. I started with the sugar syrup. I put 170g caster sugar and 95ml water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.
In a stand mixer I whisked up the 3 egg whites reserved earlier with 1/2 tsp cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.
I dolloped the meringue on top of each cupcake using a spoon and flicked it around to give it texture.
Then my favourite bit! I got out my kitchen blowtorch and browned the meringue all over.
The cupcakes were so indulgent and delicious. The Italian meringue creates a pillowy soft marshmallow texture on top, and the fruityness of the jam compliments it so well along with the sweetness of the creme patisserie hidden inside. I certainly felt like a Queen as I enjoyed eating this divine dessert!
I am entering these cupcakes into myself and Cakeyboi's challenge Treat Petite, this month's theme is 'Fit For A Queen'.
And into the Food Year Link Up hosted by Charlotte's Lively Kitchen, as these would be perfect for The Alzheimer's Society's Cupcake Day.
And into Tasty Tuesdays hosted by Honest Mum.
And Recipe of the Week hosted by A Mummy Too.
And finally the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.
Queen of Puddings Cupcakes
- 250ml Whole milk
- 1 Vanilla pod
- 7 Eggs
- 480g Caster sugar
- 23g Cornflour
- 240g Butter
- 2 Lemons
- 240g Self raising flour
- 95ml Water
- 1/2 tsp Cream of tartar
- Raspberry jam
To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it reaches boiling point. Take off the heat and pour into a jugIn a food mixer, or with an electric whisk, whisk 3 of the yolks from the eggs (reserve the egg whites for later) with 70g of the caster sugar until pale and thick. Add the cornflour and mix inPut the mixer on a medium speed and pour the milk in slowly as it mixesPour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Once thick, put it in a bowl, and covered it with cling film so that the cling film touches the creme pattiserie. Put in the fridge to cool completelyTo make the cupcakes cream together the butter and 240g of the caster sugar. Add the zest of the lemons and mix inWhisk in 4 of the eggs, mixing between each addition, and finally fold in the self raising flourSeparated the mixture into cupcake cases and bake on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown. Leave the cupcakes to cool completelyUsing a cupcake corer, or a knife, make holes in each cupcakeFill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on topTo make the Italian meringue put 170g of the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture is boiled, take it off the heat and pour the sugar syrup into a jugIn a food mixer or with an electric whisk, whisk up the 3 egg whites reserved earlier with the cream of tartar until they reach soft peak stage. Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels coolDollop the meringue on top of each cupcake using a spoon and flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over