These Custard Cream Cupcakes are based on the classic biscuit. They have a custard sponge and custard buttercream of course they are decorated with a Custard Cream.
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Custard Creams
Custard Creams are a top-tier biscuit, and I won’t accept anything different. They are utterly delicious.
Custard Creams are sandwich biscuit which has a custard buttercream filling. They are delicious paired with a cup of tea.
Cupcake Cases
I absolutely love these Baking Cups from Iced Jems, they come in so many different colours and designs. They are fab! They hold their shape when baking so you can put them onto an oven tray to bake rather than a muffin tray.
Custard Cream Cupcakes
I wanted to make these cupcakes as custardy as possible. So, I added custard powder to the cupcake mix. I used Bird’s custard powder, but you could use a supermarket’s own brand if you prefer.
When I am making cupcakes, I always start by creaming together the sugar and butter. I just find that it helps make the sponge so much lighter and fluffier.
Related Recipes
I use 145g of sugar, butter and flour in this recipe. For the cupcakes you can use either unsalted butter or a baking spread like Stork, both work perfectly.
I used 3 eggs in this recipe. I always base the number of eggs I need in a recipe on the amount of sugar I use. For every 50g of sugar I use, I use one egg. So, this recipe has 145g of sugar, so I used three eggs.
Baking the Cupcakes
The cupcakes need to bake for 15 minutes at 180C (160C fan). Mine always have little domed tops and to be honest this doesn’t really bother me. If you want the cupcakes to have completely flat tops, then you need to bake them at a lower temperature for longer.
You will know the cupcakes are ready because they will be golden brown in colour. There are also a few different ways to tell if the cupcakes are baked.
You can test them with a cake tester. If the cake tester comes out clean, then the cupcakes are baked. If there is still batter on the cupcakes, then you will need to pop them back into the oven for 3-4 minutes and repeat until the cupcakes come out clean.
The cupcakes need to be cooled fully before you can decorate them. I recommend leaving them to cool for 10-15 minutes in the muffin tray or oven tray before moving them to a wire rack to cool fully.
Custard Buttercream
To make the buttercream you need to use unsalted butter. You cannot use a baking spread for the buttercream, it is not thick enough to hold its own shape when piped and will just end up looking a little bit like buttercream soup.
If the buttercream is too thick, I add 1 tbsp of milk and beat again. You can use milk or boiling water either will work perfectly.
I use a 1M Piping Tip to pipe the swirls onto the top of my cupcakes. They are so pretty, and it is such a classic decoration.
To finish the cupcakes off I obviously had to add a custard cream biscuit to the top of each cupcake.
Alternatives
You can use any type of custard powder for these, branded and unbranded both work perfectly.
If you prefer you could remove the custard powder in the buttercream and replace it with icing sugar.
Equipment
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Custard Cream Cupcakes
Ingredients
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 50 g Custard Powder
- 25 ml Whole Milk
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Buttercream
- 200 g Unsalted Butter
- 375 g Icing Sugar
- 25 g Custard Powder
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- 12 Custard Creams
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the remaining ingredients and whisk until they are all combined.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Buttercream
- Beat the butter for 5-10 minutes until it is soft and supple.
- Add in the icing sugar and custard powder and beat until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
To Decorate
- Add one custard cream to the top of each cupcake.
Notes
- These Custard Cream Cupcakes will last for 3+ days in an airtight container.
