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A cupcake twist on a Classic Biscuit – the Custard Cream. Custard flavoured Cupcakes, Vanilla Custard Frosting, and a Custard Cream biscuit to boot! Amazing Custard Cream Cupcakes!
Cupcakes are what started my baking addiction, but before this all I used to eat was cookies, biscuits and cakes from the shop… this of course included the ‘Custard Cream’. I LOVE biscuits out of the packet, they’re built for being dunked into a hot drink and I will happily sit there an eat an entire packet of my favourite biscuit during a film. No judging.
I was asked by one of my most avid and lovely Readers to create a Custard Cream recipe, and I decided on Cupcakes as I love and adore them, and other people seem to love them too!
I used Custard Powder in my cupcakes as I wanted to have a hint of flavour there, and change the colour slightly so they don’t just look like Vanilla Cupcakes. (Not that there is anything wrong with the basic Vanilla Cupcake.. just my recipe for them out here) You can also use Custard Powder in the Frosting, but I prefer mine to be Vanilla for these!
They’re perfect for a Bake Sale, for an afternoon treat, or something to bake with your kids! Enjoy!
Recipe Updated June 2017!
This recipe makes 12 Cupcakes!
– 150g Unsalted Butter
– 150g Golden Caster Sugar
– 3 Medium Eggs, beaten
– 125g Self Raising Flour
– 65g Custard Powder (I used Birds!)
– 50ml Whole Milk (optional – use if mixture very thick)
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 1/2tsp Vanilla Bean Extract
– 25g Custard Powder
– Custard Creams
1) Line a Muffin Tray with 12 Cupcake/Muffin cases or a large tray with 12 Regular Iced Jems Baking Cups like I have and preheat your oven to 180C/160CFan.
2) Cream together the Butter & Sugar until light and fluffy with an electric stand mixer with the paddle attachment – add the Eggs, Flour and Custard Powder and beat again briefly so its all mixed together. It’ll be a bit thick, but this is when you add the milk and beat again till smooth!
3) Spoon into the cupcake cases evenly (about 2/3 full) and bake in the oven for 17-20 minutes until cooked through (use a skewer to test). Remove from the muffin tray and leave to cool fully on a wire rack!
4) To make the Frosting – Beat the butter till smooth and gradually add the Icing Sugar, custard powder and vanilla until all is in the mix. Beat again for 3-4 minutes until light & fluffy and smooth! If its too thick, add 1/2tbsp of Boiling Water at a time till smooth.
5) Decorate the cupcakes with your favourite piping tip, I used a 2D Closed Star Piping Tip, and add the biscuits! I sprinkle mine with a couple of chocolatey sprinkles so they have some colour and a bit more crunch!
Tips and Ideas
I buy my Cupcakes Cases from Iced Jems – here!
These cupcakes will last 3 days in an airtight container at room temperature.
You don’t have to use custard powder in the cupcake mix, you can just use my Vanilla Cupcakes recipe – but I like the slight hint of the custard in the cupcake mix!
The original recipes ingredients were:
– 225g Unsalted Butter
– 225g Golden Caster Sugar
– 4 Medium Eggs, beaten
– 200g Self Raising Flour
– 1/2 tsp Bicarbonate of Soda
– 100g Custard Powder (I used Birds!)
– 50ml Whole Milk
Follow the same recipe method, but it makes 14-16 cupcakes, and add the bicarbonate in with the flour!
Find my other Cupcake Recipes on my Recipes Page!
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