All for my friend’s big birthday, I just had to use all my new equipment! Definitely a highlight of my weekend.
Delicious. Nothing like fresh local currants from a farmer’s backyard! It was my first time making thick buttercream and I felt that the currant custard filling needed more tartness from lemons and currants. The first bite you taste the currant buttercream and as you work your way through, the earl grey stands out and lingers in your mouth. What’s hidden is the custard filling and if it were more tart, man would it be delicious!
I’m not a fan of buttercream and if anyone has a tip on how to make it less sweet but thicker, please send your tips my way via comment or twitter!
Earl Grey Chiffon Cupcake w. Currant Custard & Buttercream
- Take cooled earl grey cupcakes and take out the core with an apple corer. Push it through halfway so you don’t lose the bottom. Use an apple corer to core your cupcakes (there’s a really great set at Ikea for $3 that includes a corer, melon baller, and something else)
- Fill it with the currant pastry cream (I just used a plastic sandwich back for this)
- Hopefully you have a pastry bag and tips but what I used was a closed star tip—Wilton 2D and piped my cupcakes with the currant buttercream.
Red Currant Pastry Cream (via Martha Stewart’s Boston Cream)
- 1 cups milk
- 2/3 cup sugar
- 2 large egg yolks
- 1/4 cup red current juice
- Pinch of salt
- 3 tablespoons cornstarch
- In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in currant juice and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.
- Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.
Red Currant Buttercream (via Honey&Jam’s Buttercream)
- 1/2 cup unsalted butter
- 3 1/2 cups of powdered sugar
- 1 1/2 tablespoon lemon juice
- 5 tablespoons freshly squeezed currant juice
- Cream the butter until nice and smooth.
- Gradually sift the powdered sugar into the butter.
- Next, add the lemon juice and currant juice: make sure it is well incorporated.
- Frost and enjoy.
Earl Grey Chiffon Cupcake
- 4 egg yolks
- 50g berry sugar
- 1/2 teaspoon salt
- 65ml vegetable oil
- 100ml water
- 6 satchels of Earl Grey tea (yes you want the leaves)
- 60g cake flour
- 70g mochi flour
- 1 1/2 teaspoon baking powder
- 4 egg whites
- 40g of berry sugar
- Preheat the oven to 338 F
- Whisk yolk and sugar till sugar dissolves
- Whisk in oil and salt and then stir in water
- Fold the sifted dry ingredients (A) and mix until incorporated
- Add in the earl grey tea and mix well
- In a medium bowl, beat the egg whites until frothy.
- Add lemon juice and beat until you achieve soft peaks
- While whisking, gradually add sugar until you achieve stiff peaks
- Fold 1/3 of the whites into the yolk mixture until incorporated
- Gently, fold in the remaining whites mixture until incorporated
- Spoon the batter into muffin pan until about 3/4 full
- Bake at 338 for 10 minutes then turn down the heat to 320 F and bake for another 20 mins
- The usual toothpick test and they will be down.
- Remove and cool
- If you fold or mix too much, the cake will be dense because the air bubbles will be gone
- If they’re not done after the 20 minute mark, give them another couple minutes
- How do you know when you’ve achieved stiff peaks?
- Allow the cakes to cool completely before icing or the buttercream will just melt right off.