Cream Filled Cupcakes
Ingredients
Cupcake
60g unsalted butter
66g milk
140g cake flour/low-protein flour
3 eggs (about 60g each) room-temp
1 tbsp lemon juice
1 tbsp vanilla extract
100g granulated sugar
Sauce
50g unsalted butter
20g granulated sugar
1 egg yolk
50g heavy cream
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- In a clean bowl, bring together 66g milk and 60g unsalted butter. Microwave to melt the butter and mix well.
- Preheat the oven to 320℉(160℃). Grease the cupcake tin with butter.
- Separate the eggs. Add lemon juice, vanilla extract, and sugar into the egg white. Use a hand mixer to beat until still peaks form. Gradually add in 3 egg yolks and beat to combined. Gradually sift in cake flour and fold it into the batter until just combined. Take a scoop of batter to mix well with melted butter and milk mixture. Pour the mixture back into the batter, and fold it in until well combined. Transfer the batter into a piping bag.
- Fill the cupcake tin with batter. Send into the oven and let bake for 26 minutes.
- Grab a pot. Bring together 50g butter, sugar, 1 egg yolk and heavy cream. Heat while quickly mixing them together. Transfer into a clean bowl and use a hand mixer to beat until thickened. *If you don’t like this sauce, try my lemon curd sauce: https://u-taste.com/blogs/recipes/lemon-mochi
- Let the cupcakes cool on the cooling rack. Poke a hole in the cupcake and fill it with the sauce.
