Custard Cream Biscuit Cupcakes Recipe | Cupcake Jemma
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- Опубліковано 2 лип 2024
- We're back in our Soho store in the kitchen above the shop floor, showing you how to make Custard Cream Biscuit Cupcakes. Custardy, vanilla bean cupcakes reminiscent of the famous retro English biscuit. These will be available to pick up in store all week from 22.04.24 - 28.04.24 if you want to taste the real deal. They're SO delicious and if you're a custard lover, you will want to smash your face right into the icing on these. HUBBA HUBBA!!!
CREME PATISSIERE
450g Milk
2 tsp Vanilla Extract
135g Caster Sugar
40g Cornflour
2 Whole Eggs
2 Egg Yolks
CUPCAKES
125g Soft Unsalted Butter
125g Self Raising Flour
1⁄4 tsp Bicarb
Pinch of Sea Salt
125g Caster Sugar
2 Eggs
1 1⁄2 tbsp Milk
1⁄4 tsp Vanilla Extract
CREME MOUSSELINE
1 Batch Crème pat (minus 1⁄4 batch removed for filling)
330g Soft Unsalted Butter
Pinch of Sea Salt
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Only a true master of their craft can take something complex and show it in such a way that it looks easy
Thank you so much, that's such a lovely compliment ❤️
I'm excited to try this. I want to open my own cupcake shop and call it " yay! Cupcakes"!!
Made your rhubarb cupcakes the other day and between those and the custard we made over the holidays to go with our sticky toffee pudding - this is one American household that is seriously addicted to custard! Love the creme pat, the creme mousseline... yum!!
whew ive been watching your content for almost a decade, how do you not run out of ideas ahhh amazing
Hi Jemma 😊 Absolutely love your recipes and I've made lots of cakes and cookies. I finally found C&D on Saturday and tried a selection of your amazing cookies . Oh my gosh .....so yum they didn't last long ! Wish we'd seen you there . Such a huge fan . Xxx
Ahh thank you so much for the support and coming to see us! 💖
@@CupcakeJemma xx
This one brought me an amazing cozy nostalgia feeling from the beginnings of this channel, I’m a Chilean fan of you, visited your store a couple of years ago and you keep inspiring me
Ahh it does feel like the old days when we film in the shop! Thanks for sticking with us!
I am very good at cooking... but was a terrible baker... your videos helped me nutrure those baking skills in me... and now all thanks to you i get so many compliments for my baking.. ❤
We love the recipes from all the gang! ❤
Fantastic. Thanks Jemma
Glad you liked it!
You really need to open shops nationwide!!! Please Jemma, my tastebuds need crumbs and doilies on a daily basis 😂
Amazing ❤ thank you for sharing this recipe 🥰
Love your cup cakes ❤
Thank you!❤️
Omg instant save, I loveee custard creams!
It’s my fav buttercream if all time, no such thing as too much custard in my book! 😊
You never cease to amaze me with your talent.❤😊
Thank you! ❤️
Absolutely love your recipes! Thank you so much for sharing! Adore a custard cream! Would love a bourbon cupcake recipe too 😊
Always a joy......
Thank you so much!
Another one I’m excited to try!! 😍
Hope you like it!
Looks delicious Jemma as usual different love custard too ❤️😊
Thank you 😋
They look yummy
Can confirm that they were 😍
Just got Hang of cream pat and cream diplomat. So making this is next on my list ❤
Is HIT wow thank you do much Jemma awyas bless to your family
I love your videos and learn a lot from them❤❤
Very glad to hear it! ❤️
I am a baker from Johannesburg, South Africa. I make a lot of your recipes and my customers love it. I love trying new things as well. So I would like for you to try some unusual flavours
Thank you for sharing this recipe - I'm so excited to try it!!! May you also share your Kinder Bueno Cake Recipe please?
Hi Jemma, amazing recipe🤩 I would love to see the Boston cream pie cupcake recipe it’s one of my favs ✨
Omgosh! I need Boston Cream Pie recipe also, PLEASE
Made these today and was so excited to try them, i was so impressed I was able to make fresh custard! Amazing! Thank you. I wasnt amazed at the taste though? It all felt a bit bland? Maybe my vanilla wasnt strong enough, although it is madagascan. Wondering how to elevate flavours a bit more as it all wasnt as intense as I had liked.
Those look so good! I've never had a custard cream, and would not turn down one of those cupcakes!
I made a creme mousseline that split a few weeks ago and found that running the flame of my mini blowtorch around the outside of the bowl whilst it ran helped bring it back together.
That said, your way looks easier. And safer. 😂
The blow torch trick works every time - we have to do that sometimes here too!
Custard Cream anything, i have never clicked so fast
Haha glad to hear it! ❤️
I feel like crumbs and doilies reallllly needs to set up a branch in Sydney, Australia 🇦🇺
I meannnn, we would love that 😏☀️
Yummy
❤
Omg thats the best bit eating it lol ❤
Absolutely!
Such great recipe. Can use this recipe to make a cake?
Hello. Love your channel and loving my copy of the Crumbs and Doilies book. Curious about why your vanilla sponges use so little milk?
Hi Jemma. Can the Creme Mousseline be used to fill and ice cakes? Will it be stable enough? Love your videos!
Could you do a bourbon version? I don’t know if it’s been done already
it has :) ive tried it and its DELICIOUS! i think it was made around a year ago by dane :)
a gorgeous recipe haha give it a go!!
Absolutely!
and Jammie Dodgers, too!
Bourbon one was done a year ago and Jamie dodger one was done 7 years ago! 🤤🤣
Love to try it out. How many days in advance of an event can these be made ?
Id love to know if you have any suggestions for a "shelf stable" alternative to creme pat as I have a cupcake shop in Australia and council regulations are pretty strict on what can be left at ambient temperature. Im dying to make a cake with a custard cream but haven't figured it out yet
Could I whip the creme pat with cream to make the frosting instead of butter?
Can you do a butterscotch cake
Can you cupcakify the Peek Freans Fruit Creme Biscuits??!??! Thanks for another great fun video! God bless you.
That would basically be the jammie dodger cupcakes/recipe
Super excited to try these! Can these be left out at room temperature or do they need to be refrigerated? If they can be left out, for how long? Thank you!
They can be left at room temp, but if you're making them a day or two in advance you can keep them in the fridge and bring them back to room temp before eating
These look great, have you made a bourbon biscuit version?
We have indeed! I'm pretty sure the recipe is on our channel - of not, let us know and we'll record it!
@@CupcakeJemma yes you have!! Fantastic.
These look great!
Is the oven temperature 170c fan or not?
Thank you! Always fan 🪭
Many thanks
What is self-rising flour? Not sure if we have it in my country? I remember in one of the videos you had explained that but I can't find it now
It’s just plain flour with baking powder already added. If you add 2 teaspoons of baking powder t to 150g plain flour you will have the same thing
A question to the pro: what is the difference between cream musselin and a german buttercream? I know german buttercream with custard and butter ... Looks very good 🥰
(obligatory I'm not a pro) they are very similar but crème pâtissière has eggs in it absolutely and I believe it mainly relies on egg rather than starch (but there are many variations) while German pudding relies more on starch and doesn't need egg at all (some add it just for the colour, I've seen many recipes without it and I make it without myself).
Then you add butter and you respectively get Mousseline and German buttercream :)
Now, I cannot remember what's the difference in terms of stability and texture unfortunately. But all in all they are still pretty similar :)
@@zaza7594 Wow! Thank you for your precise answer. I appreciate. ... Well, I think it needs a delicous comparison of all possibilities 🤭
The difference is mostly in the method. Technically this is not quite crème mousseline as CM has half of the butter added to the warm pastry cream and the other half after it has cooled (butter needs to be soft to be incorporated for this step). German buttercream on the other hand is made by whipping cool-ish butter until it massively increases its volume and is almost white in colour, then adding spoonfuls of either pastry cream or starch-based custard (classic recipe is pastry cream, starch-based custard is just easier to prepare). Apparently CM and German buttercream are used interchangeably if running the terms through English-language Google, though.
@@hengwin 😂 I know what you mean. Thank you for your answer. There are more subtleties than I thought ☺️
These were !!!!!!!!!!!
Like, !!!!!!!!! Lol!
Aka one of the best desserts I’ve had in my life!
Haha I'm glad to hear it!
Love your vids and recipe! Get excited when a new one comes out. But this music behind the video is like nails on a chalkboard. It sounds like an old cassette tape which is playing on dying batteries.
Simply deliciousssss 🧁😉😋😋😋😋😋😋.
Bravissima Jemma💯💯💯💯💯💯💯💯💯😍