Cream Filled Castella Muffins

Making these fresh cream castella muffins is super delicious. They bake perfectly soft and are full of smooth and creamy whipped cream, these are the perfect muffins for you. Start by preheating your oven to 350F/ 180C and line a muffin pan with paper liners. In a large mixing bowl, add two eggs with one egg yolk and lightly beat the eggs. Heat water over a large pot and place the mixing bowl over the hot water bath.

Add 70 grams of granulated sugar, 10ml of honey and vanilla extract then stir to combine. Once the mixture is about 105 degrees Celsius or 220 degrees Fahrenheit. Remove it from the hot water bath. In a bowl, add unsalted butter, vegetable oil and milk then place over the hot water bath and let the butter melt. Whip the egg mixture on high speed until foamy and pale yellow. Sift in cake flour, baking powder, and salt then fold until combined, do not overmix the batter.

Once the butter has melted, remove the bowl from the hot water bath add some batter to it and mix well. Pour it back into the bowl with the batter and fold until evenly mixed. Fill the muffin cups to about three-quarters full then tap the pan on the counter a few times to remove air bubbles. Bake at 350F for 20 minutes. Once baked, remove immediately from the pan and let them cool down. Use an apple corer to hollow out the centre of the muffins.

If you don’t have a corner you can use the bottom of a round piping tip or a small knife. To make the cream filling, add cold heavy cream in a mixing bowl together with granulated sugar and sweetened condensed milk then whip on high speed until stiff peaks form. Transfer the whipped cream to a piping bag and squeeze it to fill the whipping cream in the prepared muffins. Lightly dust them with powdered sugar and serve.