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Vanilla Custard Cupcakes

Here's how you make Vanilla Custard Cupcakes
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  • Servings: 12
  • Prep: 15m
  • Cook: 20m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 125 grams unsalted butter, chopped, at room temperature
  • 1/4 cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 2 eggs
  • 1/2 cup milk
  • 1 1/4 cups self-raising flour
  • 1/4 cup custard powder
  • 1/2 cup thick vanilla custard
  • CHOCOLATE FROSTING:-
  • 250 grams unsalted butter, chopped, at room temperature
  • 1 2/3 cups icing sugar (confectionary sugar)
  • 125 grams dark chocolate, melted, cooled
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

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

  • Step 2: 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.

  • Step 3: Add milk and combined sifted flour and custard powder and fold until combined and then divide evenly among paper cases.

  • Step 4: Cook in a moderately slow oven (160C) for about 20 minutes, or until a skewer inserted into the centre comes out clean.

  • Step 5: Remove from oven and let stand in pan for 5 minutes before transferring to a wire rack to cool completely.

  • Step 6: 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.

  • Step 7: 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

Don't forget the following tips and 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.

We hope you enjoy this recipe!

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