29 January, 2019

Custard Cream Cupcakes

Comments : 2 Posted in : Cupcakes, Recipes on 29/01/2019 by : rachgriff@hotmail.com

Every couple of months I try to arrange a ‘family night’ with my Mum’s side of the family. This stems back to when we used to meet weekly on a Thursday night to share a meal and a few drinks together. Since the arrival of the youngest members of the family and the death of my Grampa TJ, who was the centre of the family, these evenings happen less frequently but when they do, my cakes are usually involved! My cousin Nic is partial to a custard cream! So, last week, in his honour I created Custard Cream Cupcakes! Here is the recipe…

Ingredients (to make 12 cupcakes)

• 150g stork with butter
• 150g golden caster sugar
• 3 medium eggs
• 125g self raining flour
• 65g Bird’s Custard Powder
• 50ml whole milk (optional)

For the frosting:

• 50g unsalted butter (at room temperature)
• 100g full fat cream cheese
• 300g icing sugar
• 25g Bird’s Custard Powder

To decorate – custard creams

Instructions:

1. Preheat the oven to 180*C and line a muffin tin with cupcake cases.
2. In a freestanding electric mixer, combine the butter and sugar until smooth.
3. Add the eggs, flour and custard powder and mix briefly to combine the ingredients. If the mixture is too thick, add the milk to loosen it.
4. Fill each cupcake to 2/3 full and bake for 18-20 minutes, until cooked through (use a skewer to check).
5. Remove from the tray & leave to cool fully on a wire rack.
6. To make the frosting, combine the butter, cream cheese, custard powder & icing sugar in a freestanding electric mixer. Beat for a few minutes, until light & fluffy.
7. Pipe the frosting onto the cooled cupcakes and top with a Custard Cream biscuit.