So Sweet: Custard Cupcakes

I love, love LOVE custard cakes. We can buy them here in the store and I have to admit that I still LOVE those even though I try to stay away from store bought cakes and cookies. Some things are just too good to let go. Still I can't resist when one of my favorite things can be baked, so when I saw a recipe for custard cupcakes on Femme Magazine, I just had to make them. Nick and I made them together, he made the custard and I stuffed the cakes. It is so nice to bake almost weekly together.

Custard Cupcakes (makes 10)
- 200 gr sifted flour
- 160 gr white castor sugar
- 160 gr butter
- 2 eggs
- 4 tbsp milk

Custard:
- 40 gr custard powder
- 40 gr sugar
- 300 ml milk

Make the custard first: Mix custardpowder, sugar and 6 tbsp of milk together. Heat the rest of the milk in a small pan. When warm add the custard mixture to the milk, and warm through while stirring to prevent lumps. Let the mixture boil for about 2 minutes and remove from heat. Pour the mixture into a flat bowl and cover with plastic foil. Place in the freezer for 1 hour or in the fridge for 2 hours.

Pre heat an oven to 170 degrees. Mix butter and sugar until creamy. Add the eggs one by one and mix. Add milk and flour and mix until you have a smooth batter. Fill a cupcake tray with the batter. (I have silicone cupcake trays, so I can just scoop it in). Bake for 20 minutes. Let them cool down.

Make a hole in the top of the cupcake by putting n a sharp knife and turn the cupcake around. The cake you remove will be in the shape of a cone. This makes some extra room for the custard. Fill a piping bag with the custard and put a royal amount on top of the cakes.

Pin It

Tweet