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Super easy custard cupcakes recipe

Super easy custard cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes

Very easy yet indulgent cupcake recipe that I invented. Makes 12 but is easy to double or triple the quantity.

4 people made this

IngredientsMakes: 12 cupcakes

  • 85g butter, melted
  • 85g caster sugar
  • 2 eggs
  • 1 to 2 teaspoons vanilla extract
  • 85g self-raising flour
  • 200ml custard
  • Optional ingredients
  • peanut butter
  • dried currants
  • jam
  • chocolate chips

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas 4. Line cupcake tray with 12 paper cases.
  2. Beat butter and sugar until light and fluffy. Then whisk in eggs one by one, then the vanilla. Fold in flour. Add any of the optional solid ingredients at thins point, such as chocolate chips or dried fruit. Pour mixture into the cases.
  3. Bake for 20 minutes, or until a knife can come in and out of a cupcake cleanly. Cool on rack for 5 to 10 minutes.
  4. Slice cupcake in half horizontally and put a dollop of custard in the middle. Here you can also add a little bit of jam or peanut butter, if desired. Put cupcake back together and enjoy!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I love this recipe. The cupcakes should last up to a week, but not in my house!-11 Mar 2014


Custard Cream Cupcakes!

A cupcake twist on a Classic Biscuit – the Custard Cream. Custard flavoured Cupcakes, Vanilla Custard Frosting, and a Custard Cream biscuit to boot! Amazing Custard Cream Cupcakes!

Cupcakes are what started my baking addiction, but before this all I used to eat was cookies, biscuits and cakes from the shop… this of course included the ‘Custard Cream’. I LOVE biscuits out of the packet, they’re built for being dunked into a hot drink and I will happily sit there an eat an entire packet of my favourite biscuit during a film. No judging.

I was asked by one of my most avid and lovely Readers to create a Custard Cream recipe, and I decided on Cupcakes as I love and adore them, and other people seem to love them too!

I used Custard Powder in my cupcakes as I wanted to have a hint of flavour there, and change the colour slightly so they don’t just look like Vanilla Cupcakes. (Not that there is anything wrong with the basic Vanilla Cupcake.. just my recipe for them out here) You can also use Custard Powder in the Frosting, but I prefer mine to be Vanilla for these!

They’re perfect for a Bake Sale, for an afternoon treat, or something to bake with your kids! Enjoy!

This recipe makes 12 Cupcakes!

Ingredients

Cupcakes
– 150g Unsalted Butter
– 150g Golden Caster Sugar
– 3 Medium Eggs, beaten
– 125g Self Raising Flour
– 65g Custard Powder (I used Birds!)
– 50ml Whole Milk (optional – use if mixture very thick)

Buttercream
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 1/2tsp Vanilla Bean Extract
– 25g Custard Powder

Biscuits/Decoration
– Custard Creams
– Sprinkles

1) Line a Muffin Tray with 12 Cupcake/Muffin cases or a large tray with 12 Regular Iced Jems Baking Cups like I have and preheat your oven to 180C/160CFan.

2) Cream together the Butter & Sugar until light and fluffy with an electric stand mixer with the paddle attachment – add the Eggs, Flour and Custard Powder and beat again briefly so its all mixed together. It’ll be a bit thick, but this is when you add the milk and beat again till smooth!

3) Spoon into the cupcake cases evenly (about 2/3 full) and bake in the oven for 17-20 minutes until cooked through (use a skewer to test). Remove from the muffin tray and leave to cool fully on a wire rack!

4) To make the Frosting – Beat the butter till smooth and gradually add the Icing Sugar, custard powder and vanilla until all is in the mix. Beat again for 3-4 minutes until light & fluffy and smooth! If its too thick, add 1/2tbsp of Boiling Water at a time till smooth.

5) Decorate the cupcakes with your favourite piping tip, I used a 2D Closed Star Piping Tip, and add the biscuits! I sprinkle mine with a couple of chocolatey sprinkles so they have some colour and a bit more crunch!

Tips and Ideas

I buy my Cupcakes Cases from Iced Jems – here!

These cupcakes will last 3 days in an airtight container at room temperature.

You don’t have to use custard powder in the cupcake mix, you can just use my Vanilla Cupcakes recipe – but I like the slight hint of the custard in the cupcake mix!

The original recipes ingredients were:
– 225g Unsalted Butter
– 225g Golden Caster Sugar
– 4 Medium Eggs, beaten
– 200g Self Raising Flour
– 1/2 tsp Bicarbonate of Soda
– 100g Custard Powder (I used Birds!)
– 50ml Whole Milk
Follow the same recipe method, but it makes 14-16 cupcakes, and add the bicarbonate in with the flour!

Find my other Cupcake Recipes on my Recipes Page!

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

Jane's Patisserie

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

Further Reading.

Homemade Cinnamon Rolls!

Eton Mess with Homemade Meringues!

Custard Cream Cake!

62 Comments

Chanelle Cooper

I really want to try these but just make around 6?? What measurements would I need please??

Jane's Patisserie

The best thing to do is to bake 4 or 8 as its easiest to base it around the amount of eggs you use! x

Chanelle Cooper

This is going to sound really silly but what would all the measurements be for 4 and 8? As im not that good qt the measurement side to things. Thankyou!

Laura

This recipe looks amazing! But I only have large eggs. Can you use large eggs in this / how many should I use?

Jane's Patisserie

I would use 3 large, and make the rest of the ingredients 175g if that makes sense!

Cat Collinson

Hi Jane,
Loving all of your recipes! Just wondering how I could adapt this recipe to suit a gluten free diet? If I used gluten free self Raising flour would I need to make any alterations to the original recepie?
Thanks :). X

Jane's Patisserie

So you would have to check every ingredient (custard creams aren’t gluten free so you’d need GF ones!) but otherwise that should be it! x

Hi. What measurements wudl I need to use if I wanted to bake this as a cake rather than muffins and also how long should I bake it for please?

Jane's Patisserie

I usually say one batch of cupcakes like this is one layer of an 8″ cake – so double for a two-layer and split between two 8″ tins. Baking time is probably about 35 minutes!

Chloe

Hi! Can you use normal caster sugar or does it have to be golden, also what is the difference? Thanks xx

Jane's Patisserie

Golden caster sugar is a more caramel flavour basically, but they are interchangeable!

Jessica

Could I use either normal caster sugar or golden granulated sugar to replace golden caster sugar in the cupcakes?

Jane's Patisserie

I would use normal caster sugar..

Tobias

How do you make moist cupcakes?
I find that most that ive tasted are either caky crumbly or dry….
And do you have tips on how to prolong the shelf life of cupcakes?
Ive eaten lavender cupcakes before…and its my top choice eversince

Jane's Patisserie

Don’t overbake, and store at room temperature, not in the fridge!

Chloe

These look amazing, I think I will cook these for MacMillian Coffee Morning this Friday. Can I freeze the mixture uncooked?

Jane's Patisserie

I’m afraid I’ve never frozen cupcake mixture before baking, I’ve only ever put the cupcakes in the freezer (which is fine to do) x


Ingredients You Will Need for our Boston Cream Cupcakes

  • flour
  • baking powder
  • salt
  • evaporated milk
  • butter softened
  • eggs
  • sugar
  • pure vanilla extract
  • chocolate frosting or homemade chocolate ganache see recipe below
  • Italian pastry vanilla custard filling recipe below or make a box of regular cooked or instant pudding


Vanilla Cream Cheese Frosting - Super Easy

Ingredients - 1 cup cream cheese (softened), 1 1/2 cup powdered sugar, 1 tbsp milk, 1 tsp vanilla extract

Preparation - Beat together cream cheese and powdered sugar until light, creamy and smooth. Add milk and vanilla extract, and continue to beat until nicely combined.

***This nutrition information is based on the above recipe, using 2% reduced fat milk and non-hydrogenated margarine. If you use whole milk and butter, the calorie and nutrition counts will be different.***


Vanilla Magic Custard cupcakes

However, there was only one way to find out. I made the mixture and divide the batter into cupcake paper liners. Then, I made a little test. I baked six in a cupcake pan lined with paper liners and six in greased cupcake pan without the liners.

My main doubt was would the cupcakes baked in paper liners be able to peel nicely since they are very soft and tender with jiggly custard in the center. On the other hand, I was concerned, if I bake them in the greased pan. Would they stick to the pan and break when I try to take them out.

Both final results are very satisfying. But I liked more the ones baked in paper liners. The ones baked in greased pan stuck a little and had to run a thin knife around the cupcakes to help them loose from the pan.

Also, I was wondering if I don’t bake them long enough, they won’t get out from the pan without breaking apart. After all, the main trick with these magic custard cakes is to guess the right baking time. If you don’t bake them long enough, the center stays runny and you can’t cut the slices. And if you bake them too long, the middle layer sets too much and turned out dense like the bottom layer, so you’ll end up with two cake layers instead of three.

However, my little experiment went just fine. I was very satisfied with these vanilla magic custard cupcakes. And adding a dollop of whipped cream on top really compliments the flavor.


Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Add milk and combined sifted flour and custard powder. Fold until combined. Divide evenly among paper cases.

Cook in a moderately slow oven (160C) for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

To make chocolate frosting, beat butter in same, clean bowl of electric mixer until pale. Gradually add sugar, beating until smooth. Beat in chocolate until combined. Transfer to a piping bag fitted with an 11mm star nozzle.

To assemble, cut a 2cm deep circle from the top of each cake, leaving a ½cm border. Fill each hole with about 2 teaspoons custard. Pipe frosting over top.

TIP! Filled and decorated cupcakes can be made up to 1 hour ahead. Keep in an airtight container in the fridge. Try turning cupcake circles into crumbs and freeze to use later to make layered fruit parfaits or cake pops.


Creamy Vanilla Custard Cupcakes

Preheat oven to 350ºF. Prepare muffin pans with baking cups.

In large bowl, combine flour, baking powder and salt.

In second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and Creamy Vanilla Custard Flavor mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared cups.

Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan cool completely on grid.

For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in Creamy Vanilla Custard Flavor. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add milk beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes.


Recipe Summary

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup butter
  • ¼ cup shortening
  • 2 cups confectioners' sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.


Super Easy Peanut Butter-Filled Vanilla Cupcakes. Yummy!

This is a wonderful recipe i came up with while having one of those &quotI really feel like baking something iv'e never tried before&quot days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my &quotPeanut Butter dough&quot recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling


Watch the video: Custard Cream Buns 卡仕達麵包Apron (July 2022).


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