It's currently snowing where I am and I just had to write a recipe for these cupcakes i made the other day! I absolutely adore custard creams and cupcakes, so what better to do than make a recipe involving the two? Custard Cream Cupcakes! They are delicious! They're light and fluffy and so delicious!
Line a muffin tin with 12 cupcake/muffin cases and preheat your oven to 180c/160 fan/Gas Mark 4.
Cream together the butter (225g/8oz) and caster sugar (225g/8oz) until light and fluffy, then add the eggs (4 eggs, beaten) flour (200g/7oz) bicarbonate of soda (1/2tsp) and custard powder (100g/3.5oz) and beat again until all the ingredients are mixed together.
The mix will be thick until you add the whole milk (50ml)
Spoon into the cases evenly (I use an ice cream scoop, about half full) and then bake in your preheated oven for 15-18 minutes until cooked through, test with a skewer. Remove from the oven and leave to cool on a wire rack.
To make the buttercream: Beat the butter (200g/7oz) until smooth and slowly add the icing sugar (400g/14oz) I use a tablespoon to add the icing sugar, add until all the icing sugar is incorporated into the mix. Add the milk (1-3tbsp) until you reach your desired consistency also add the Vanilla essence (1/2tsp) and mix again until light, fluffy and smooth.
Decorate the cupcakes with a piping tip and add the Custard Creams to the top. Enjoy :)
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