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!
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
The very original recipe's 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!
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!
Recipe updated December 2022. Recipe prior is below;