Servings : 12 cupcakes
These are by far the softest, fluffiest and most flavourful little cupcakes that I have ever made. Whilst the cakes are fantastic even on their own without any frosting, I love topping them with my special Custard Frosting (recipe below). You can even top them with whipped cream or regular buttercream frosting or melted chocolate/ganache.
* This recipe can be adapted to make one 8″ cake instead of 12 cupcakes
Ingredients
- 1 cup plain/all purpose flour (120 gm)
- 3 tbsp. custard powder
- 3/4 cup sugar (150 gm)
- 1/2 cup butter or margarine (112 gm)
- 1/2 cup milk (100 ml)
- 2 eggs
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla essence
Ingredients for Custard Frosting
- 1 cup milk (200 ml)
- 3 tbsp. custard powder
- 2 tbsp. sugar
- 1 tsp. vanilla essence
- 1/4 cup butter (60 gm) at room temperature
- 1/2 cup icing sugar (120 gm)
Instructions
For the cupcakes or cake, make sure the eggs, milk and butter/magarine are all at room temperature
Preheat oven to 180C. Prepare a 12 cupcake pan with liners or grease and line an 8″ round cake pan.
Sift/sieve the flour with the custard powder, salt and baking powder. Set aside.
In a mixing bowl, add the butter/margarine and sugar. Beat until light and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla essence and mix.
Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour. Beat just until everything is well combined.
The batter may look curdled but that is totally ok, have faith it will turn out perfect.
Pour into prepared pan and bake on the middle rack of the preheated oven for 15 minutes or until a toothpick stuck in the center comes out clean. (For an 8″ cake, it will take 25-30 minutes)
Remove from the pan and allow to cool completely.
Instructions for Custard Frosting
Warm the milk in a pan, scoop out around 4 tbsp. of the warm milk into a bowl and mix the custard powder to form a paste. Set this aside.
Add 2 tbsp. sugar into the milk in the pan and continue to heat until it nears boiling point. Then add the custard paste and reduce the heat to low. Stir continuously until this custard mixture becomes thick and smooth. It will thicken VERY fast, so keep your eye on it. Keep stirring and do not allow it to burn. Once it is very thick and almost like a soft dough in consistency, remove from the heat and allow the custard to cool completely. I normally cover it and refrigerate for a few minutes, it should cool fairly fast.
In the meantime, beat the butter and icing sugar in a bowl until thick, light and creamy. Now add the cooled custard paste into it and the vanilla. Beat on high speed for 3-4 minutes. If it looks a bit curdled, don’t panic, it is supposed to have that look.
Frost your cake/cupcakes and top with some shredded coconut and sprinkles or even grated chocolate.
Enjoy!
Assalamualaikum
Assalamualaikum warahmatullahi wabarkatuh..Can you please post cup cake recipes without Oven.. I mean in pressure cooker!!
W/Salaam, use the same method
W/Salaam, use the same method as directed in my baking without an oven section.
Hi Fauzia
Hi Fauzia
I tried these and they turned out really yum but they were not vry soft n dint rise much also. I made them in 2 batches for 25 mins each and they browned on the bottom n top. I had refrigerated the 2nd batch while baking the first one…….plz help where did i go wrong
Hi, sounds like your baking
Hi, sounds like your baking powder was not good. Try again with a fresh pack and make sure to preheat the oven before baking. 25 minutes for cupcakes is waaaay too long. They should take about 15 minutes more or less.
hy fouzia may i use oil in
hy fouzia may i use oil in this cake or only butter
Hi, best to use butter for
Hi, best to use butter for this one. 🙂
Aslkm, the amount of all
Aslkm, the amount of all purpose flour is less than required, can i use just little less than 1 cup?
W/Salaam, am not sure I
W/Salaam, am not sure I understood, you mean you have less flour at home? Baking is very specific with measurements, less flour could change the result of the cupcakes.
Asalam alekum sis.made the
Asalam alekum sis.made the cake soon soft and yummy.but my frosting not thick enough.its quite runny..but tastes so good.Anyway just wondering what to add to correct it.Taking it as donation to a school.pls reply.
Thank you.
W/Salaam, add a little icing
W/Salaam, add a little icing sugar or cornflour to thicken it. 🙂
Thank you.
Thank you.
Assalamualaikum,
Assalamualaikum,
Can I add Banana in substitute for egg’s in cake…if so what is the quantity of banana to be substituted for a egg??
W/Salaam, have never used
W/Salaam, have never used banana as an egg substitute so I would not recommend that as I personally have never tried it.
A/Alaikum sis. Love your
A/Alaikum sis. Love your recipes x Im confused about the frosting. When making the custard should it just look like custard which is soon incorporated into the butter cream, or does it thicken so i should stir it for a bit longer on the heat to become like a dough?
W/Salaam, thank you. For the
W/Salaam, thank you. For the frosting the custard needs to be thick, as mentioned in the instructions it should resemble a soft dough.
Assalamualaikum Fauzia. I
Assalamualaikum Fauzia. I made custard cupcakes twice, they r soft, yummy and delicious. jazakallah for the recipe…i have some left over custard frosting can i freeze it? Thank u.
W/Salaam, thank you so much
W/Salaam, thank you so much for the lovely comment. Yes you can freeze it or if you plan to use it within a week then simply put it in an airtight container and refrigerate. You will need to whisk it briskly before the next use and if it feels too grainy, add a small splash of warm milk and whisk to smoothen it out again.
Thank you for your recipe
Thank you for your recipe.Tried out the cupcakes turned out yummy and tasty.jazakallah.keep up the god work
Salam. Fauzia how is this
Salam. Fauzia how is this cake without cream ?
W/Salaam, it is soft and
W/Salaam, it is soft and moist, can be served without the cream.
Hey dear u dint write about mixing salt and baking powder…u wrote in the ingredients but not in the process
Please recheck, it is mentioned in the instructions. You sieve the two ingredients along with the flour.