Bread and Butter Pudding Cupcakes

Bread and butter pudding is an absolute classic dessert. Well it was growing up in my house! Even though I’m not a lover of this dessert personally, it was always a firm favourite with my parents growing up and I also enjoyed the smell of it cooking.

I thought I’d give myself another challenge and try to recreate the flavours of this dessert in cupcake form and my parents were chief taste testers. Lucky to say it had their seal of approval and I hope you enjoy them as much as they did.

Ingredients – serves 12

For the cupcakes –

140g self raising flour

1/2tsp bicarbonate of soda

100g stale buttered bread (roughly 2 small slices)

175g golden caster sugar

2 large eggs

60ml buttermilk

25ml double cream

1/2 tsp cinnamon

1 zest of grated lemon

175g butter, room temperature

80g sultanas

Sprinkle of Demerara sugar

Sprinkle of nutmeg

For the frosting

200g unsalted butter

450g icing sugar

10g custard powder

30ml whole milk

Sprinkle of nutmeg

Method

1. Preheat your oven to gas mark 4/180c electric/160c fan and line a 12 hole cupcake tray with liners.

2. Cut your buttered bread into small squares and leave to one side.

3. Add the butter and sugar to a bowl and on a medium spread, beat for 2-3 minutes until pale and creamy.

4. On a slow setting, add the eggs one at a time making sure they are well incorporated and the mix is smooth and creamy.

5. In a bowl, sift the flour and then add the bicarbonate of soda, zest of 1 lemon, sultanas and cinnamon and give everything a quick mix with a spoon.

6. With the mixer on a slow speed. Add the dry ingredients, buttermilk and double cream to the wet ingredients on two stages.

7. Once everything has combined, add about 3/4 of the buttered bread (you want to have at least 12 squares reserved for the top of the cupcakes) and gently fold them into the mix.

8. Divide the mixture between the 12 cupcake cases and then add 1 piece of buttered bread to the top of each cupcake.

9. Sprinkle each cupcake with a little bit of Demerara sugar (you could use a bit of granulated sugar if you don’t have Demerara) and nutmeg and bake in the oven for around 20 minutes until the cupcakes have cooked through. Test by using a skewer or cocktail stick. If they come out clear from the centre of the cupcakes then they are cooked.

10. Leave the cupcakes to cool in the tin for 5 minutes and then remove and leave to cool completely.

11. For the buttercream, beat the butter on a medium speed for at least 5 minutes. You want it to be pale, creamy and a thick consistency.

12. In a cup, add the milk and custard powder and stir until the powder has dissolved.

13. Slowly add the icing sugar to the butter, making sure it is well incorporated. I would suggested adding it in at least 2 stages.

14. Next add the custard and milk to the buttercream and beat on slow speed for a minute or two until everything has been well combined.

15. Transfer the buttercream to a piping bag fitted with a suitable nozzle (e.g Wilton 1m or 2d tip) and swirl some frosting onto each cupcake.

16. Add a tiny sprinkle of nutmeg to the top of each cupcake and serve.

17. Enjoy!

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