Friday, 30 September 2016

Custard Cream Cupcakes

I am writing this with a cup of tea and custard cream in hand because it would go against everything I believe in to neglect that.

I tweeted (incessantly) about my baking endeavor last weekend - I had an order of 100 cupcakes and I decided on biscuit themed cupcakes. Under normal circumstances I could bake and ice that amount in a couple of hours but it took me SEVEN DAMN HOURS. Because miss idiot lost her big muffin pan and had to bake 100 cupcakes six at a time... Yep.

The star of the show was the custard cream cupcake - you all went mad for it on Twitter and Instagram (follow me obvs) so I thought I'd share the recipe and techniques so you can make them for yourselves because they are SO easy and a bit of a show stopper!

custard cream cupcake custard buttercream


The cupcake itself is a fluffy vanilla sponge (my favourite cake joint with this pumpkin sponge...) - the easiest thing known to man. It's the topping that will have songs written about it. OH MAMA. I wanted something "custard creamy" but not overpowering because, really, does a custard cream even taste like custard? No. So the secret ingredient is instant custard powder. SERIOUSLY.

Ingredients
Cupcakes (makes approximately 24 cupcakes)
200g unsalted butter, softened
200g caster sugar
4 eggs
180g self raising flour, sifted
1/2 tsp baking powder
big splash of milk (around 2 tbsp)
vanilla extract to taste (around 1 tbsp)

Whipped Buttercream
250g unsalted butter, softened
500g icing sugar, sifted
1 packet of instant custard power
200ml double cream
splash of vanilla extract

Method
Preheat the oven to 170c while you prepare the cupcakes. 
Cream the butter and sugar together until combined and a bit fluffy. Then whisk in the eggs one at a time. If the mixture looks a bit "curdled" that's okay just add a tablespoon or two of flour.

Stir the vanilla extract in to the batter before sifting in the flour gradually while folding it in. Once combined add in the milk to loosen up the mixture. Then fill up cupcake cases to about 2/3 full and bake for 12 minutes or until a toothpick inserted into the middle comes out clean. They may need a minute or two more or less.

While the cupcakes are cooking get started on the buttercream. A stand mixer will be a live saver for this but an electric hand held one will work too. Beat the butter for a few minutes before gradually adding the icing sugar - whisk until all combined. Then pour in the custard powder and cream while whisking on a medium speed. The buttercream will become really light and fluffy and much creamier than your standard buttercream.

Wait for the cupcake to completely cool before piping your swirls. I use a Wilton 2D because it's my number one favourite nozzle (yes, I have a list of favourite nozzles). Fill the bag 2/3 full and start piping in the centre of the cupcake with moderate pressure and swirl outwardly and upwardly in one fluid movement. (Why did I make it sound so difficult?). Basically, don't go slowly and carefully because you're more likely to make mistakes.

Then pop a custard cream right in the side. VOILA. You're done. Sharing with friends is kinda nice but also is eating them all with a gallon of tea while watching a whole season of Gilmore Girls.

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3 comments

  1. These sound AMAZING!!!! I love the idea of a custard cream frosting - and you're not alone, Wilton 2D is my favourite piping tip too!
    Beth x
    www.thequietpeople.com

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  2. Ahhh! I bloody love custard creams!!! These sound AMAZING! <3

    eleanor
    elleanorwears.com

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  3. I feel like you've read my mind haha, I love custard creams! I never would have thought about making them into cupcakes, fantastic job x

    www.sheintheknow.co.uk

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