Chocolate Raspberry Cupcakes

Servings: 12

1
Pour the milk into a saucepan and slowly bring to the boil.
2
Remove from the heat and set aside.
3
In a mixing bowl, cream together the caster sugar and 2 of the egg yolks, until pale in colour.
4
Sift in the cornflour, then whisk until smooth.
5
Mix in the pineapple flavouring.
6
While whisking, slowly pour in the hot milk.
7
Add the pastry cream mixture back into the saucepan.
8
Slowly heat the mixture, whisking constantly, until thickened and just starting to boil.
9
Push the mixture through a sieve, into a clean bowl.
10
Cover with cling film, so the film touches the pastry cream, and cool to room temperature.
11
Once the pastry cream is cool, roll out the puff pastry sheet and divide it into 6 even squares.
12
Fold the corners of each pastry square into their centres and press down, forming a dent in the middle.
13
Place the pastry onto a baking tray lined with either a silicone mat or greaseproof baking paper. Make sure to leave a gap between each.
14
Pipe or spoon approx. 1 tbsp of pastry cream into the middle of each pastry square.
15
Egg wash the pastry using the remaining egg yolk.
16
Bake in a pre-heated oven at 200°C/180°C fan for 20 mins, or until puffed up and golden brown. Turn the tray after 15 mins if browning more on one side.
17
Cool on the baking tray.
18
Add a little water to the icing sugar and mix until smooth.
19
Drizzle the icing over the pastries and finish with fresh fruit to serve.

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