I saw a photo of Custard Cream cupcakes on Pinterest last week and just had to try them out. I found the recipe on the Jane’s Patisserie blog.

I haven’t made cupcakes in absolute ages, so they made a lovely change this week.

The addition of Bird’s Custard Powder to the batter mix instead of vanilla essence made it taste like a Custard Cream in cupcake form! They’re perfect for an afternoon snack with a tea or coffee – and great for kids’ parties too.

I think I may try a similar thing soon, next time with Chocolate Bourbons or Oreos – they’re just such fun!

Click here to save this custard cream cupcake recipe to Pinterest for later!

Custard Cream cupcakes

2018-07-23 16:07:20

Yields 30

Cook Time

18 min

Cook Time

18 min

For the cake

1. 225g/8oz butter
2. 225g/8oz caster sugar
3. 4 eggs, beaten
4. 200g/7oz self raising flour
5. ½tsp bicarbonate of soda
6. 100g/3½oz custard powder
7. 50ml/2fl oz milk

For the buttercream

1. 200g/7oz butter, softened
2. 400g/14oz icing sugar, sieved
3. ½tsp vanilla extract
4. 1-3tbsp milk

To decorate

1. chocolate sprinkles
2. Custard Creams

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

For the cake

1. Preheat your oven to 180ºC/ºF/ Gas mark
2. Line a muffin tray with 12-15 cupcake/muffin cases
3. With a food processor or hand-held electric mixer, cream the butter and sugar until pale and fluffy Slowly add the beaten eggs, mixing continuously
4. Sieve together the flour, bicarbonate of soda and custard powder before adding to the butter/sugar/egg mixture
5. Add the milk one tablespoon at a time until the mixture becomes smooth
6. Spoon the batter into the cupcake cases evenly (about ⅔ full) and bake for 15-18 minutes or until a skewer inserted into the centre comes away clean
7. Remove from the muffin tray and leave to cool on a wire rack
8. If you have leftover cake batter, repeat instructions 6 & 7

For the buttercream

1. Beat the butter until smooth and gradually add the icing sugar stirring all the time
2. Add the vanilla extract and the milk until your desired consistency
3. Whisk again for 3-4 minutes until light & fluffy
4. Spoon the buttercream into a piping bag, affix a piping tip, and decorate each cupcake with a swirl
5. Scatter a little chocolate sprinkles
6. Top each with a Custard Cream at a jaunty angle!

Notes

1. Best eaten on the day. You can bake the cupcakes in advance, only decorating with buttercream and Custard Creams at the last minute.

Print

H is for Home Harbinger https://hisforhomeblog.com/

Share this:

• Click to share on Twitter (Opens in new window)
• Click to share on Facebook (Opens in new window)
• More

• Click to email a link to a friend (Opens in new window)
• Click to share on LinkedIn (Opens in new window)
• Click to share on Tumblr (Opens in new window)
• Click to share on Pinterest (Opens in new window)
• Click to share on WhatsApp (Opens in new window)