Magic Custard Cupcakes [Strawberry Flavour]

6:00 PM Unknown 0 Comments

As I said in my post on Magic Custard Cake [orange flavour], I have fell in love with this cake and I'll be trying with different flavours. Each cake is unique and you wouldn't know how is the outcome.

Here is one MCC with strawberry flavour. Very simple, just replaced the milk with strawberry milk. Instead of baking the cake in a tray, I baked them in cupcake liners. The cake puffed up beautifully but shrink on cooling. You can see 2 distinct layers in the small cakes. The base is like custard cake and the top is soft and fluffy. Served chilled it tasted quite 'cheesy'

Verdict - magical cake suitable for gatherings and so good when serve chilled. I brought these to my nephew's birthday dinner, hmmm! all were surprised that there is this 'magical cake' and gave a nod. Some mistaken it for strawberry cheesecake.

Ingredients

[makes 18 muffin size cakes]

115 gm butter - melted

480 ml milk [strawberry flavour] - warmed

4 medium size eggs - separated

130 gm caster sugar [I used this amount as the strawberry milk is sugared]

1 tablespoon of warm water

1 tsp lemon juice

120 gm plain flour - sifted

icing sugar for dusting - I omit and garnish with cherries

Preheat oven at 160 degrees C. Line muffin moulds with paper liners [I used 2 liners for 1 cake].

Melt butter and warm milk [I used an electric steamer to do this for 10 minutes].

Separate the eggs and whisk the egg whites to a stiff peak with the lemon juice.

Beat egg yolks, sugar and a tablespoon of warm water with a hand whisk for a couple of minutes until well combined.

Beat in the melted butter. Mix well.

Fold in the flour then stir through the milk.

Fold in the egg whites in 2 batches until evenly combined. The batter is very runny.

Pour into prepared paper liners until full and bake for 30 minutes [on second lower rack] until the top is golden, puffed and the middle is set with a generous wobble [my cake rose and cracked a little].

Remove from muffin moulds immediately to cool completely before chilling in the fridge.

Dust icing sugar over cake and garnish with cherries if you like or just serve it plain.

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter hosted by Jozelyn of Spice Up My Kitchen