continuously until thick. Strain the thick mixture into a large mixing bowl and stir in the lime zest. Cover directly with cling film (so that it is touching the surface of the curd) and set aside to cool completely.
2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Fold the double cream into the cooled lime curd.
3. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as needed. Reduce the speed again and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are cooking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin it if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
12. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the creamy lime curd into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
13. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of lime zest and digestive biscuit crumbs.
Rhubarb & Custard Cupcakes
We first tried this recipe with home-made custard, but it didn’t quite capture the quintessentially British flavour combination of the popular boiled sweets, so we used custard powder instead. You can use fresh, tinned or frozen rhubarb for a fantastic result.
MAKES 12-16 CUPCAKES
FOR THE RHUBARB FILLING
120g (4oz) RHUBARB, CUT INTO SMALL PIECES
50g (1¾oz) UNSALTED BUTTER
120g (4oz) CASTER SUGAR
REO LIQUID FOOD COLOURING
FOR THE SPONGE
70g (2½oz) UNSALTID BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tbsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
70g (2½oz) CUSTARD POWDER
35g (1¼oz) CASTER SUGAR
600ml (1 pint) WHOLE MILK
1 tsp VANILLA EXTRACT
RED LIQUID FOOD COLOURING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. To make the rhubarb filling, in a medium pan cook the rhubarb pieces, butter, caster sugar and a couple of tablespoons of water together. Cook on a medium heat until the rhubarb has completely broken up and is soft and cooked through – for approximately 15–20 minutes.
2. Take the pan off the heat and carefully add the red food colouring, a drop at a time, until the rhubarb is a light natural pink colour. Allow to cool completely. This can be made ahead and kept for up to 2 days.
3. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any remaining lumps have gone, reduce the speed and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Mix the custard powder and caster sugar together in a medium bowl and mix into a smooth paste with a little of the milk. Pour the remaining milk and the vanilla extract into a medium saucepan and bring to the boil.
10. Once the milk is boiling, pour a small amount into the custard powder paste. Off the heat, mix all of the custard paste mixture into the milk and stir well until it is fully incorporated.
11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.
12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.
13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Divide the cooled