Custard Cream Cupcakes

I love combining my favourite foods and flavours into my bakes! Aside from Oreo cupcakes, I’ve never incorporated a biscuit into a recipe before.. but I will definitely be experimenting more as these cupcakes are amazing and so much for exciting than an ordinary vanilla cupcake! 🙂

The custard powder in the cake mix gives a great flavour, as well as a really deep yellow colour which is perfect for spring time!

The cupcakes are topped with a smooth vanilla buttercream and finished with a custard cream on top, mmmm! The texture of the sponge is fluffy and light, so the added custard cream on top of the cake gives a perfect crunch (I also crushed up some custard creams and sprinkled the pieces on top which worked well too!)

I would really recommend trying out this recipe for a bake thats a little different and exciting, but still easy to make. These cupcakes are guaranteed to excite and intrigue your friends and family.

This recipe makes 12 cupcakes 🙂

Ingredients:

• 200g self raising flour
• 225g butter
• 210g caster sugar
• 3 large free rang eggs
• 90g custard powder (I used Bird’s Eye)
• 50ml of milk – preferably whole or semi-skimmed
• 1/2 tsp bicarb. of soda
• pinch of salt
• 12 custard creams (+ extra for eating whilst you bake)

Buttercream:

• 250g butter, softened
• 450g icing sugar
• 50 custard powder

Method

1. Turn the oven onto 160°C fan, and line a cupcake tin of 12 with cupcake cases.
2. In a large bowl, cream together the butter and sugar and it turns light and fluffy, with no visible sugar granules. Next add the eggs one at a time, beating vigorously in between (don’t worry if your mix starts to curdle). Sift the flour, custard powder, bicarb. of soda and salt into the bowl and fold gently with a large metal spoon until everything is mixed in properly
3. Finally, stir in the milk
4. Add the mix to the cupcake cases (about 3/4 of the way up) and place into your preheated oven for 18-20 mins, until a toothpick inserted into the centre comes out clean, or until the sponge springs back when you touch it.
5. Leave the cupcakes to cool on a wired rack, and in the meantime make your buttercream..
6. Place the softened butter in a mixing bowl. Sift in the icing sugar, in three stages, beating well in between. Add the custard powder, a splash of vanilla and 2 tbsp of milk. Beat again to give the buttercream a glossy finish 🙂
7. Once the cucpcakes are cool, pipe the buttercream on the top. To do this, fill a piping bag with a star nozzle with your buttercream and swirl on top. Finally, finish your cupcakes with a whole custard cream, or crushed up pieces!

Enjoy baking!

Sofia xxx ❤ xxx