Redcurrant And Custard Cupcakes

• 2 cups all purpose flour
• 3 tsp baking powder
• 1 None vanilla pod, halved lengthways, seeds scraped out with the back of a knife
• 1/3 cup olive oil
• 1 None egg
• 3/4 cup sugar
• 2 3/4 cups 2 % milk
• 8 oz redcurrant jelly
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 3/4 cup heavy cream, whipped
• None None Cocoa powder, for dusting

1. Preheat the oven to 400u0b0F. Line a 12-hole cupcake pan with paper cases. In a bowl, mix the flour, baking powder and a pinch of salt. In a separate bowl, mix the vanilla seeds, oil, egg, 4 oz of sugar and 1 cup of milk. Add to the flour mixture and beat with the whisk of a mixer until smooth. Spoon into the cases and bake for 20 mins, until a skewer comes out clean. Allow to cool on a wire rack.
2. Press a 1 3/4 inch diameter pastry cutter into the top of each cupcake to about 1 inch deep. Using a fork, remove the cake from the center. Spoon the jelly into the holes.
3. In a bowl, mix the cornstarch, the remaining sugar, and 1/4 cup of milk and the vanilla until smooth. In a saucepan, bring the remaining milk to a boil. Remove from the heat and stir in the cornstarch mixture. Bring to a boil again and simmer over a low heat for 1 min. Spoon on top of the jelly, so the custard is level with the tops of the cakes. Cover with aluminum foil, allow to cool, then chill for 20 mins.
4. Spread over the whipped cream and dust with cocoa powder.

flour, baking powder, vanilla pod, olive oil, egg, sugar, milk, redcurrant jelly, cornstarch, vanilla, heavy cream, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/20004 (may not work)