Vanilla Custard Cupcakes
April 04, 2020
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (146.8 g)
- Calories 321
- Total Fat - 8.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 152.4 mg
- Sodium - 12184.5 mg
- Total Carbohydrate - 49.1 g
- Dietary Fiber - 2.2 g
- Sugars - 37.8 g
- Protein - 7.8 g
- Calcium - 55.4 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
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 and then beat in eggs, one at a time, until combined and then transfer to a large bowl.
Add milk and combined sifted flour and custard powder and fold until combined and then 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 and let stand in pan for 5 minutes before transferring to a wire rack to cool completely.
To make chocolate frosting, beat butter in same, clean bowl of electric mixer until pale and gradually add sugar, beating until smooth and then beat in chocolate until combined and then 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 1/2cm border and fill each hole with about 2 teaspoons custard and pipe frosting over top.
Tips & Variations
- 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.