Custard Cream Cupcakes!
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!
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Servings: 12 cupcakes
Ingredients
Cupcakes
- 175 g unsalted butter/baking spread
- 175 g white/golden caster sugar
- 3 medium eggs
- 135 g self raising flour
- 65 g custard powder (I used birds)
- 50 ml whole milk (optional)
Buttercream
- 150 g unsalted butter (room temp)
- 300 g icing sugar
- 1 tsp vanilla extract
- 25 g custard powder
Decoration
- 12 custard creams
- Custard cream crumbs
- Sprinkles
Instructions
Cupcakes
- Preheat the oven to 180ºc/160ºc fan and prep 12 cupcakes cases.
- Beat together the unsalted butter and golden caster sugar until light and fluffy.
- Add in the eggs, self raising flour, custard powder and beat again.
- If the mixture is thick, add the milk and beat again.
- Split the mixture between the 12 cases and bake in the oven for 17-20 minuets, or until baked through.
- Leave the cupcakes to cool fully on a wire rack.
Butttercream
- Beat the unsalted butter on its own for a few minutes to loosen it.
- Add the icing sugar, custard powder and vanilla and beat again for 3-4 minutes until light and fluffy.
- If the mixture is really thick, add 1/2 tbsp of boiling water at a time until smooth.
Decoration
- Decorate the cupcakes with your favourite piping tip, and add on a custard cream.
- Sprinkle on any biscuit crumbs or sprinkles if you fancy. Enjoy!
Notes
- These cupcakes will last for 3-4+ days at room temperature
- You can freeze these cupcakes for 3+ months
- I use these white and gold baking cases in this recipe
- I used my favourite 2D closed star piping tip