Helen Goh's Boston cream cupcakes with coconut custard



  • 150ml coconut milk
  • 80g caster sugar
  • 2 tbsp custard powder
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • 50g unsalted butter, diced, at room temperature
  • 100ml pure cream


  • 100ml pure cream
  • 100g dark chocolate, chopped into small pieces
  • ⅛ tsp salt
  • 1 tbsp golden syrup

1. Begin by preparing most of the coconut custard. (You can do this up to 2 days ahead.) Combine the coconut milk, sugar, custard powder, salt and vanilla in a small saucepan and whisk over medium heat. When the mixture is thick and large bubbles begin to appear on the surface (about 5 minutes), remove from the heat and whisk in the butter, one piece at a time, until fully incorporated. Scrape the custard into a clean bowl and press a piece of cling film directly on top to prevent a skin forming on the surface. Allow to cool for 15 minutes, then place in the fridge. The cream will be added later.

2. To make the cakes, preheat oven to 175˚C fan-forced (195˚C conventional). Line a muffin tray with paper cases.

3. Sift the flour, baking powder, bicarbonate of soda and salt into a medium bowl and set aside.

4. Place the butter and caster sugar in the bowl of a cake mixer fitted with the paddle attachment and beat at medium-high speed until light and creamy. Add the eggs, one at a time, beating after each addition to incorporate. Scrape down the bowl with a rubber spatula, add the vanilla and beat for a few seconds to combine. Reduce the speed to low, then add the sifted dry ingredients and milk alternately, the dry ingredients a quarter at a time and the milk a third at a time, so you begin and end with the dry ingredients.

5. Using two spoons (a large ice-cream scoop works really well here), drop batter into each muffin case until each one is three-quarters full. Bake in the preheated oven for 20 minutes or until a skewer inserted into the middle of a cake comes out clean. Allow the cakes to cool completely on a cake rack.

6. While the cakes are in the oven, finish the coconut custard. Place the cream in the bowl of a cake mixer fitted with the whisk attachment and whip on medium speed until soft peaks form. Add the chilled coconut custard and whip on low speed until just combined – don’t whip too much or the mixture will break down. Scrape into a piping bag and refrigerate for the time being.


7. While the cakes are cooling, prepare the ganache for glazing them. Heat the cream in a small saucepan until it just comes to the boil, then add the chopped chocolate, salt and golden syrup. Whisk lightly until the mixture is smooth and glossy, then set aside to cool to room temperature.

8. To assemble the cupcakes, remove the paper cases and cut each cake in half horizontally. Pipe some coconut custard onto the entire bottom half of each cake, then replace the top half. Dribble a spoonful of the ganache over the top of each cupcake and place on a serving plate.

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