Cakes & Bakes: Custard Cream cupcakes

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

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

For the buttercream

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

To decorate

chocolate sprinkles
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

Preheat your oven to 180ºC/ºF/ Gas mark
Line a muffin tray with 12-15 cupcake/muffin cases
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
Sieve together the flour, bicarbonate of soda and custard powder before adding to the butter/sugar/egg mixture
Add the milk one tablespoon at a time until the mixture becomes smooth
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
Remove from the muffin tray and leave to cool on a wire rack
If you have leftover cake batter, repeat instructions 6 & 7

For the buttercream

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

Notes

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

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

Cakes & Bakes: Baking Mad cupcakes

Baking Mad kindly sent us a package containing some cake-making bits & bobs to review last week.

I’ve never posted a cupcake recipe as part of our Cakes & Bakes series to date, so this seemed a good time to start.

I couldn’t decide what kind to make so I opted to do a little pick & mix.

I made up a batch of general cupcake batter and added extra ingredients to make cinnamon & apple, poppy seed & lemon and chocolate & ginger. Here’s my recipe..

Cakes & Bakes: Baking Mad cupcakes

Print recipe Pin recipe

Ingredients

85 g self-raising flour
70 g plain flour
120 g unsalted butter room temperature
150 g caster sugar
2 large eggs
½ cup milk

Instructions

Preheat oven to 170°C/325°F/Gas mark 3
Line muffin tins with cupcake papers
In a small bowl, sift the flours and set aside
In a larger bowl, cream the butter & add the sugar gradually, beating until fluffy
In a measuring jug, lightly beat the eggs then add them to the butter & sugar mixture
Add the dry ingredients bit by bit, alternating with the milk
With each addition, combine until the ingredients are incorporated well but do not over beat
[At this point I divided the batter into 3 equal parts and added: (1) 1tbsp poppy seeds, zest & juice of 1 lemon, 2tbsp self-raising flour (2) ¼ Bramley apple, cored & grated + 1tsp ground cinnamon (3) 1tbsp cocoa powder, 3 pieces of crystalised ginger, finely chopped]
Carefully spoon each of the mixtures into cupcake liners, filling them to about the ? mark
Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean
Allow to cool in the tin for 15 minutes or so
Lift the cupcakes out of the tin on to a wire rack and allow to cool completely prior to icing

My icing skills aren’t the best – I’ve got shaky hands! Using the icing tube was a doddle – and there’s no wastage – I just screwed the cap back on and popped the tube in the fridge for next time.

All the cupcakes were delicious, perfect as little tidbits to have with an afternoon coffee!

We’re hosting a giveaway of the 4 items we didn’t use – only open to UK-based folks we’re afraid! 🙁 – you can enter below!
a Rafflecopter giveaway

Tuesday Huesday: National Cupcake Week

_{Image credit: NYAnything}

It’s National Cupcake Week this week so I may just have to oblige and make a batch.

Justin’s very particular about his ‘buns’ (as he refers to them). He likes his cupcakes without the tooth-aching icing on top. To me, that makes it just a muffin! What do you think? What’s the difference between a cupcake, bun and a muffin? Are you a fan of the current cupcake fad sweeping the world?