Iconic British biscuit turned cupcake, welcome Custard Cream Cupcakes to the room! These delicious cupcakes feature a custard sponge, a creamy custard buttercream, a surprise custard centre and, of course we had to top the whole thing off with a custard cream biscuit.
What happens when a cupcake and a biscuit have a baby? Why, these Custard Cream Cupcakes of course! The nations favourite dipper turned into a delicious sponge cake. What could go wrong? This recipe is a twist on my Vanilla Cupcake, it’s the perfect building block for all cupcake recipes. Add a little custard powder and boom, custard cupcakes. I went one step further and filled the center of each cake with some creamy custard and topped it off with a custard buttercream.
Stay tuned for the next in the biscuit turned cupcake series, I’ve got some yummy ideas up my sleeve!
More Cupcake Recipes:
What are Custard Creams
Custard Creams are the creme de la creme of the biscuit tin. That’s a fact, 9 out of 10 Brits actually voted the humble Custard Cream to be their favourite biscuit. And so they should, the Custard Cream is a delicious sandwich biscuit filled with a creamy custard buttercream filling. Decorated with a traditional fern design originating in the Victorian era this biscuit is winning fashion awards as well as taste! Custard is the traditional filling in these biscuits (as the name suggests, duh!) but we’ve seen many equally delicious spin offs including orange, rhubarb, strawberry, chocolate and even coffee. They’re like Pokemon, gotta try em all.
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – Unsalted butter is exactly that, butter with no added salt. Using unsalted butter in your baking as you can always add a pinch of salt to bring out the flavours but you’re not in control of the content if you used salted butter. Always best to stick with unsalted.
- Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
- Eggs – Always large, always free range.
- Self Raising Flour – Self Raising Flour is a flour with added leavening agent which gives our cakes a bit of a rise.
- Baking Powder – Baking powder is a raising agent that is commonly used in cake-making. The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand.
- Custard Powder – Custard powder is pretty much just vanilla flavoured cornflower with added colour. It’ll give the cupcakes a delicious custard flavour and a yellow tint.
- Vanilla Extract – Always use a pure vanilla extract which can be found inexpensively in most supermarkets, there’s nothing worse than vanilla essence. Yuck!
- Custard – I used the canned custard in this recipe, don’t use one out of the fridge.
- Icing Sugar – Also called confectioners sugar. Icing sugar is a super, super fine sugar which dissolves quickly giving a light and fluffy texture.
- Milk – Always try to use whole milk in baking, the extra fat adds moisture to the finished result.
- Custard Creams – Custard Creams are a type of sandwich biscuit filled with a creamy, custard center which are extremely popular in the UK. They’re delicious and well worth hunting out.
TIPS FOR MAKING EASY HOMEMADE CUSTARD CREAM CUPCAKES:
- What kind of butter shall I use? – Always start with room temperature butter. It’s much quicker and easier to cream with the sugar and will give a much better texture to the finished cupcake.
- Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
- Can I use plain flour? – Yes, just add an extra teaspoon of baking powder to the flour.
- Can I make these gluten free? – Yes, you can use a gluten free flour blend, my favourite is Doves. Make sure to use gluten free custard creams.
- Can I use a baking spread in place of butter? – Yes, I often use Stork brand baking spread in baking and I think it’s fabulous.
- Can I freeze this recipe? – Yes, place the un iced cupcakes on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months.
For the cupcakes:
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 large, free range eggs
- 175g self raising flour
- 50g custard powder
- 1tsp baking powder
- 2tbsp whole milk
- 1tsp vanilla extract
- 100g custard
For the frosting:
- 150g unsalted butter, softened
- 250g icing sugar
- 50g custard powder
- 1tsp vanilla extract
- 2–4tbsp milk
- 12 Custard Creams
- Preheat the oven to 170C and line a 12 hole cupcake tray with cupcake liners.
- In the bowl of an electric mixer add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully incorporated add half of the flour and mix to combine, add the milk, custard powder and vanilla extract followed by the remaining flour and mix again.
- Using an ice cream scoop or two spoons, fill the cupcake liners to 2/3 full and bake for 20 minutes or golden brown and springy to the touch.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Once cool cut a hollow from the center of each cake using a sharp knife or an apple corer. Fill the hollow with custard and set aside while you make the frosting.
For the frosting:
- To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, custard powder, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
- Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the custard frosting and pipe a cute swirl on each cake then top with a custard cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: British
Keywords: Custard Cream, Cupcakes, Biscuits