Makes 12 – 18 cupcakes dependant on size
Last Sunday we had a ‘making day’. My husband spent the day finishing his manga style robot and after painting it perfectly… continued painting it so that it looked like it had been through a battle… or twelve. It looks fabulous! At some point in time he’s planning on creating a Tumblr blog of his creations. If he permits, I’ll share it with you. You didn’t think I was the only person making things in our house? 😉
As DM spends most days hunched over a laptop staring at rows upon rows of numbers or in meetings about meetings for meetings, he likes to come home and do something to turn his business brain off. Ideally he’d prefer to be spending it in a garage, pulling apart some ginormous 1980’s supercar that looks like it fell out of a 1980’s Transformer cartoon (he and I have differing opinions about what constitutes a classic car) and putting it back together. But as we presently live in an apartment and don’t have a garage or an enormous monstrosity of a car, he makes do with putting tiny versions of them together and has recently moved on to items that look like they belong in a Miyazaki film.
So whilst DM was painting away in the studio, I baked and spent some time putting together another tutorial that I’ll share with you on Wednesday. Here is the result of my baking endeavours. They’re delicious. The cake is a gluten-free butter-cake with slices of apple through the middle. They’re topped with a thick custard (I used the recipe from the Apple Custard Tart I made a couple of weeks ago) and decorated with shards of almond praline. It creates a lovely combination of flavours and textures! Below is the recipe so you can make them yourself if you desire!
SIMPLE THICK CUSTARD
Make first and refrigerate until ready for assembly
- 45 grams of caster sugar
- 3 tablespoons of cornflour
- 4 egg yolks
- 350 ml of double cream
- 3/4 teaspoon of vanilla (I use Taylor & Colledge Pate de vanille)
In a metal or heatproof bowl, whisk together the sugar, cornflour and egg yolks by hand. Leave to stand for a few minutes, then whisk again, until the mixture is light and fluffy.
In a pan, warm the cream and vanilla over a medium heat until it comes to a simmer.
Pour the cream mixture into the egg mixture, whisking continually.
Place the metal bowl over a pan of simmering water to create a double boiler. Stir continually until thick and creamy.
Place into a sink or another bowl filled with cold water, stirring continually for about 3 minutes to cool the custard quickly. Place in the fridge until needed.
- ¾ cup of caster sugar
- 3 tablespoons of cold water
- ⅓ cup of sliced almonds
Line a baking tray with baking paper.
Spread a thin layer of almonds over the baking paper.
Combine sugar and water in a thick bottomed saucepan over a low heat.
Cook, stirring continually for about 5 minutes or until the sugar has dissolved.
Using a pastry brush dipped in water, wash down any sugar crystals that have formed on the side of the pan. From this point do not stir the mixture.
Increase the heat to high and bring to the boil.
Boil, for 5 to 7 minutes or until the mixture turns a golden colour.
Remove from heat and pour over the sliced almonds.
Allow to cool and break into shards.
- 125 grams of unsalted butter, softened
- 1 teaspoon of vanilla extract (I use Taylor & Colledge Pate de vanille)
- 130 grams of demerara sugar
- 2 eggs, lightly beaten
- 180 grams of Schar Patisserie Mix C Gluten Free flour or an alternate gluten-free flour of your choice (plus flour for dusting cake tin)
- 1/2 teaspoon of Guar Gum
- 3 teaspoons of gluten-free baking powder
- 125 ml of milk
- 1 apple, peeled, cored and sliced thinly.
Preheat your oven to 180 degrees celsius.
Line your cupcake tin with cupcake liners.
Using an electric mixer, beat together the sugar, vanilla and butter until the sugar is dissolved and it is light and fluffy.
Add the eggs, beating well after each addition.
Add flour and milk and mix until well combined.
Place a spoonful of batter into each of the cupcake liners. Smoothen out evenly with a spoon and then place a layer of sliced apple over the top. Add another layer of cake mixture and smoothen out.
Place your cupcakes into the middle of the oven. Bake for about 15 minutes.
When cooked, leave the cupcakes in the tin to cool for the first 10 minutes; then turn out onto a wire rack to cool completely.
Using an electric beater, whisk for 2 minutes or until custard is light and has slightly changed colour.
Attach a large closed star piping nozzle to a piping bag.
Fill piping bag with cold whipped custard.
Hold your bag perpendicular to your cupcake and whilst applying a consistent pressure (attempting to move in one fluid motion), start applying buttercream to the outside edge of your cupcake, continue in a slightly overlapping spiral motion until you reach the center of the cake. Release the pressure on your piping bag just before lifting up the nozzle.
Decorate with almond praline shards.