Custard Cream Cupcakes
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.
Servings: 12 Servings
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.