Home Sweet Home Bakealong 65: Grasshopper Cupcakes

Homes Sweet Home does tend to repeat itsself a bit. With multiple marshmallows and the same breads twice there’s a few times when I’ve thought they were being a bit cheeky. This bake is a twist on a twist though. Having made Grasshopper Slices before they’ve now taken Grasshopper Pie and turned it into a cupcake.

The icing is a custard icing which makes it much less sweet. It tastes great but when you take solidified custard, try to whip it up and then fold it into whipped cream it’s hard to make it look anything less than…er… lumpy. I decided to colour it purple to make it look slightly less unsavoury!

Aside from that, the normal chocolate cupcake recipe and the minty filling are pretty good. For once, I think the icing quantities were almost right. Weird.

Grashopper Cupcakes from Home Sweet Home by the Hummingbird Bakery
Makes 13-16 cupcakes

For the sponge:
70g butter
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1/2 tsp salt
210ml milk
2 large eggs

For the filling:
60ml double cream
60g white chocolate chips
drop peppermint essence
drop green food colouring

For the custard:
330ml milk
3 large egg yolks
60g caster sugar
20g plain flour
20g cornflour
150ml double cream

For decoration
60g smashed up oreos

Make the cupcakes and leave to cool
Make the custard, pour into a tray and cover with clingfilm straight away and leave to cool.
Heat the cream and pour over the white chocolate, stirring until melted. Add colour and peppermint and leave to cool in the fridge.

Beat the mint filling to whip it up a bit.
Cut little hollows in each cupcake and fill with a tsp of the mint filling.
Whip up the double cream.
Beat the cold custard until smooth and fold into the whipped cream.
Ice the cake with the mixture and top with crumbled cookies.

Join Beckie and me in our Epic 100 part bakealong. Next: I thin it’s cookies and cream cake.