Master 5 turned 6 last Thursday and given that he is related to me by blood it was no surprise that he wanted cake. LOTS of cake.
I have to admit that I was a little sceptical when he asked for custard cupcakes to take to school on his birthday. They sounded a little boring compared to the Malteser and Chocolate Bar cupcakes we were also making for his class. Master 6 was very specific; He wanted them to be custard flavoured, have a bit of proper custard baked in the middle and have marshmallows on top.
They didn’t sound very exciting to me but I was oh so very wrong. In fact I think from now on I will always add a little custard powder to my cupcakes, they were that good! The custard filling was take it or leave it for me so feel free to leave the custard out. You could use this recipe and add to the batter choc chips, blueberries or almost anything you’d add to a plain cupcake.
Master 6 has issues with dairy so I made these completely dairy free and for once you totally couldn’t tell it wasn’t the real deal (namely the flavour of buttery goodness). You can use whatever dairy free spread you like and whatever milk you have on hand. A dairy-free custard (or custard-like) dessert is easy to find here in the UK. I got mine from the Tesco down the road. Surprisingly custard powder (or at least this brand of ) is diary-free so no dramas there.
I made 18 cupcakes out of this batter using an ice-cream scoop to measure out the batter. If you made slightly larger cupcakes, then you’d probably get closer to a dozen cupcakes.
This recipe is ridiculously easy. Throw the ingredients together, beat the batter and then bake. I’ve never made cupcakes this way before (I’m normally careful not to overwork the flour) but this time it worked out fine. If you’re worried then you can make these as you would any other cake batter (suggestion below).
Pre-heat your oven to 180 C/350 F
In a large bowl sift the flour and add the custard powder
Add all the wet ingredient to the dry and beat with your electric mixer until smooth and combined
Ordinarily I would beat the wet ingredients first and then stir in the dry but in this case beating them all together worked out fine.
If you’re concerned or if your butter isn’t completely softened then go ahead and beat the butter and sugar till smooth, beat in the eggs and vanilla and then pour in the dry ingredients and stir. Stir in the milk last.
If making 12 large cupcakes then divide the batter between 12 paper cases. If you want to add a custard filling then reserve about 12 teaspoons of batter for dropping on top of your custard
To make 18 cupcakes, use an ice-cream scoops worth of batter in each paper case or fill to about 1/3 full
To fill them with custard, drop 1 teaspoon of custard on top of the batter. Drop an extra teaspoon of batter on top of the custard
Side Note: I baked three types of cupcakes for Master 6. For the other two recipes check out my chocolate bar (candy bar) cupcakes. The only alteration I made was to make them dairy free using dairy-free spread in place of butter and soy milk. I found these dairy-free chocolates and baked those in instead of candy bars (yum!).
Bake in your pre-heated oven for 15-18 minutes or until a skewer comes out clean and cool on a wire rack
I iced mine with a basic butter cream (I don’t use a recipe for butter cream I just beat some butter until smooth and then stir in icing sugar/confectioner’s sugar until I’m happy with the consistency…this does involve having a LOT of icing sugar on hand in case I over-do the butter). For dairy-free icing just use a dairy-free spread.
* Custard Cupcake recipe is from here