Apart from being unseasonal (blueberry season is not for a wee while yet), these turned out to be an excellent cupcake for this weekend.
I have been to visit Mama and Papa. Papa is a fan of cake in most manifestations, but a blueberry muffin, with a bit of an homage to trifle and with just a hint of almond seems to have gone down well.
Mama and I have to keep counting the cupcakes to deter sudden disappearances.
Fearing the scrambled eggs phenomenon, I undercooked my custard initially (it was very liquid, and still had a delightful cornflour mouthfeel *bleurgh*) so reboiled it and it thickened beautifully. A whisk is essential - a spatula or spoon will result in lumps.
I'm not usually a trifle fan - I find it a rather strange experience. Think about it, you soak stale cake in alcohol to try and disguise its staleness, then add squashed fruit, and cover the whole lot in cold custard. I'm sure that is as controversial as the whole scone debate last summer, but if you can't be controversial about food, when can you be?
These cupcakes are good though - the best parts of trifle - but no stale sponge.
70g unsalted butter, at room temperature
210g plain flour
1 tablespoon baking powder
1/2 tsp salt
250g caster sugar
210ml whole milk
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract (the original recipe only uses vanilla extract, but I felt it needed something to tie the amaretti flavours into the sponge
150g blueberries (I used frozen, as April isn't really blueberry season, unless of course it's strawberries that have turned blue because of the cold #soundofmusicreference... and yes... I just used a hashtag in a blog)
330ml whole milk
3 large egg yolks
60g caster sugar
20g plain flour
150ml double cream
75g blueberries (I omitted these, because, as you might have seen me mention, it is not blueberry season and frozen blueberries would go all smudgy)
50g amaretti biscuits, crushed into fine crumbs
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