Add flavourings of your choice. The pics are matcha in the batter, and chinese preserved sweet salted plum powder in the custard.
Muffin base
Ingredients
Flour 200g (AP, bread, cake, all will work)
Almond meal 50g <-- this is to boost the fat, don't leave it out
White sugar 150g
Baking powder 1tsp
Salt 1/4 tsp
Thickened cream / whipping cream 100ml
Fresh full cream milk 200ml
Crafting
- Dump dry ingredients in bowl and stir till more or less the same
- Dump cream into dry ingredients, mix into pastey doughy thing (can still have bits of flour, it's fine)
- Dump milk in 50% at a time, mixing in each time. (But don't overmix, just like... fold it lazily. Lumps are fine.) You're looking for a very thick milkshake type batter, so we wanna control the liquid to make sure it's not too ... liquid.
- Fill cupcake cups to about 5mm below the edge. Alternate filled/empty bits in muffin tray for best results/most even heating. If you're using those fancy tall muffin cups like I did in the pic, still go 5mm~ just below where it'll start to leak. The fancy muffin cups are GREAT if your oven (like mine) heats unevenly. They seem to shield the cupcackles and make them come out more symmetrical.
- Pop in 180C oven and bake for 30m~ (tops should start to be golden brown on the sides)
If using coconut cream to replace thickened/whipping cream, the texture will be more dense. But still nice!
Microwaveable custard-filling base
Ingredients
Corn starch 20g
Sugar 20g
Milk (cow or other, doesn't matter) to fill a generic :P coffee mug till about 2/3 to 3/4 depending on how squishy you want the custard
Sugar 20g
Milk (cow or other, doesn't matter) to fill a generic :P coffee mug till about 2/3 to 3/4 depending on how squishy you want the custard
- Dump corn starch and sugar in mug
- Stir to homogenise
- Dump a bit of milk (enough to make a paste to avoid lumps)
- Stir into said paste form
- Add the rest of the milk, stir
- Nuke for 2 minutes, stirring every 30s, until the custard thickens. at 1m 30s, you may want to change to nuke for 15s rather than 30.
- When it looks thick and gloopydrippy and not-set-custardy, it's done
- Shove in fridge to cool for a couple hours (I usually leave it overnight so I can bake the next day).
If you add egg, then the proteins coagulate differently and it will be tetchy and not cook as evenly. I advise not adding egg.
For a chocolate version, also add 20g cocoa (dutch processed is nicer).
For hot chocolate that is amazeballs, just add more milk, all the way to more or less normal-full mug. It's GLORIOUS.
Note that this will only work in a normal coffee mug type mug. If you try to use a 500g pyrex jug, for example, it won't cook evenly. I think it's something to do with the size and volume vs microwave penetration, heat, and evenness.
For a chocolate version, also add 20g cocoa (dutch processed is nicer).
For hot chocolate that is amazeballs, just add more milk, all the way to more or less normal-full mug. It's GLORIOUS.
Note that this will only work in a normal coffee mug type mug. If you try to use a 500g pyrex jug, for example, it won't cook evenly. I think it's something to do with the size and volume vs microwave penetration, heat, and evenness.