Strawberry, Rhubarb & Custard Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.


For the topping:
2 1/2 cups custard (or vanilla pudding)
18 strawberries, hulled


2. Scoop two tablespoons of custard on top of the rhubarb filling and up over the edges of the hole and over the top of each cupcake. Finish with a strawberry. 


Makes approximately 18 cupcakes

Runny Egg Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. peach extract

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-med speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
2 1/4 cups prepared custard
48 ounces canned peach halves
2. Spoon about 2 tablespoon of custard on top of each cupcake to create the runny white of the egg. Top each cupcake with a peach half to create the egg yolk.

Chocolate Chip Bread Pudding Cupcakes - Recipe

For the custard:
2 eggs
1/2 cup confectioners/icing sugar
1 tsp. vanilla extract
2 cups heavy cream

1. Cream the eggs, sugar and vanilla in a small bowl by beating with an electric mixer on low-medium speed until smooth. Add the cream, stir with a whisk until well combined. Put aside.

For the cupcakes:
12 thin slices brioche bread (crusts removed)
4 tbsp. unsalted butter
3/4 cup mini chocolate chips

2. Preheat the oven to 350F. Grease each well of a king size muffin tin with butter. Butter both sides of the brioche bread and cut each slice into 12 small triangles. Push 3 triangles into each well, covering the bottom. Add a layer of chocolate chips. Pour a layer of custard over the chocolate chips. Repeat this process until each well is full (about 4 layers). Place the muffin pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about half way up the outsides of the wells. Bake until golden and firm, about 25 minutes. If the cupcakes begin to colour too much, cover the pan with aluminum foil. Remove from oven and tip the cupcakes out of the wells and serve warm. Store any leftovers covered in the refrigerator for no more than 2 days.

Makes approximately 12 king size cupcakes


I love this picture; imagine how cute these cupcake would be if you tipped them into a tea cup to serve to your guests!

Blueberry Bread Pudding Cupcakes - Recipe

For the custard:
2 eggs
1/2 cup confectioners/icing sugar
1 tsp. vanilla extract
2 cups heavy cream

1. Cream the eggs, sugar and vanilla in a small bowl by beating with an electric mixer on low-medium speed until smooth. Add the cream, stir with a whisk until well combined. Put aside.

For the cupcakes:
12 thin slices brioche bread (crusts removed)
4 tbsp. unsalted butter
3/4 cup fresh blueberries

2. Preheat the oven to 350F. Grease each well of a king size muffin tin with butter. Butter both sides of the brioche bread and cut each slice into 12 small triangles. Push 3 triangles into each well, covering the bottom. Add a layer of blueberries. Pour a layer of custard over the blueberries. Repeat this process until each well is full (about 4 layers). Place the muffin pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about half way up the outsides of the wells. Bake until golden and firm, about 25 minutes. If the cupcakes begin to colour too much, cover the pan with aluminum foil. Remove from oven and tip the cupcakes out of the wells and serve warm. Store any leftovers covered in the refrigerator for no more than 2 days.

Makes approximately 12 king size cupcakes

Brioche Bread Pudding Cupcakes - Recipe

For the custard:
2 eggs
1/2 cup confectioners/icing sugar
1 tsp. vanilla extract
2 cups heavy cream

1. Cream the eggs, sugar and vanilla in a small bowl by beating with an electric mixer on low-medium speed until smooth. Add the cream, stir with a whisk until well combined. Put aside.

For the cupcakes:
12 thin slices brioche bread (crusts removed)
4 tbsp. unsalted butter
3/4 cup fresh raspberries

2. Preheat the oven to 350F. Grease each well of a king size muffin tin with butter. You can purchase a king size muffin tin from Wilton for about $10.
 It looks like this:

See how the wells are taller/deeper than a standard muffin tin?





Butter both sides of the brioche bread and cut each slice into 12 small triangles. Push 3 triangles into each well, covering the bottom. Add a layer of raspberries. Pour a layer of custard over the raspberries. Repeat this process until each well is full (about 4 layers). Place the muffin pan into a roasting pan. Pour boiling water into the roasting pan until it reaches about half way up the outsides of the wells. Bake until golden and firm, about 25 minutes. If the cupcakes begin to colour too much, cover the pan with aluminum foil. Remove from oven and tip the cupcakes out of the wells and serve warm. Store any leftovers covered in the refrigerator for no more than 2 days.

Makes approximately 12 king size cupcakes

Chocolate Orange Cupcakes with Vanilla Custard Center - Recipe

For the Cupcakes:
1 box chocolate cake mix
1 cup water (or buttermilk if you choose)
1/2 cup butter, melted
3 eggs
1 tsp. orange extract
1 1/2 tbsp. grated orange zest
1/2 cup semi sweet chocolate chips

1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chocolate chips with a spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Press 1-2 mini marshmallows down into the centre of the unbaked cupcake. Bake for 18-22 minutes (depending on your oven). Remove pans from oven and cool for 30 minutes.


For the filling:
Vanilla custard 
OR
Vanilla Pudding

2. Cut the top off of the cupcake and hold aside. Use an apple corer to make a small well in the center of the cupcake. Spoon the custard or pudding into the middle to fill the hole. Replace the top of the cupcake. 
OR if you want to get fancy... Fill a piping bag -fitted with a bismarck tip- (see photo) with the custard or pudding.  Push the tip gently down into the center of the cupcake (don't push more than half way down). Squeeze the piping bag while slowly pulling upwards. A little of the filling may squeeze out on top of the cupcake, that's ok.  
For the glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream
2 tsp. orange extract

3. Melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract with a whisk, and stir until well combined. Cool slightly and pour over the cupcakes.

Makes approximately 24 cupcakes.