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Custard Cream Cupcakes

Custard cream cupcakes were a special request by my friends son, Dylan.
White chocolate and custard filling with custard sponge and custard icing!
Good ol’ custard cream biccie on top for good measure!

Cake

  • 145g self raising flour.
  • 30g of Birds custard powder.
  • 175g caster sugar.
  • 175g stork margarine.
  • 3 large eggs.
  • 10 – 20 drops of Foodie custard essence (optional).

Centre

  • 196g of white chocolate. That is very specific as I use 1 large bag of Milkybar buttons but 200g of any white chocolate you prefer.
  • 125g of Devon Custard.
  • 100ml of double cream (optional)

Topping

  • 150g of butter.
  • 300g of icing sugar.
  • 50g of Birds custard powder.
  • Double cream for thinning.
  • 10 – 20 drops of Foodie custard essence (optional),

METHOD

Cake

  • Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
  • Cream the margarine and sugar together in a bowl.
  • Next, make a gap in the bowl and crack the 3 eggs in.
  • Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
  • Once done, you should have a smooth mix.
  • Add the custard essence if using and give it another little mix.
  • Now sieve in the flour and custard powder.
  • Fold that in then give it a good mix until fully combined.
  • Split the mix evenly between 12 cupcake cases.
  • I find 2 level scoops of a “small” ice cream scoop does the trick for me.
  • Bake for 16-18 minutes until baked.
  • You can do it by feel, as you can feel if it’s sufficiently spongy but you can’t go wrong with the tried and tested skewer method by poking a cake to the middle with a skewer and see if it comes out clean.

Centre

  • The most important step here, have a Milkybar button or piece of white chocolate for yourself!
  • Heat the white chocolate and custard over medium heat in a pot and stir until combined.
  • If you want a more oozy centre, add the cream at this point and combine.
  • Leave to cool.

Topping

  • Beat the butter in a food mixer.
  • Sieve in the icing sugar, the custard and combine.
  • Add the custard essence if not tasting “Custardy” enough for you.
  • Mixture will be quite thick so slowly add some double cream until the icing is of pipeable consistency. It should fall off a spatula easy with a small tap.

Construction

  • Core out the centre of the cakes with a cake corer or a teaspoon.
  • Fill the cakes with the chocolate custard mix.
  • Pipe on the icing.
  • Add a custard cream biscuit on top!