Custard 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
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
- 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.
- 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!
Notes
Tip#1 For the cupcakes or cake, make sure the eggs, milk and butter/magarine are all at room temperature Tip#2 The batter may look curdled but that is totally ok, have faith it will turn out perfect.
What brand of custard did you
What brand of custard did you use? I have Moirs brand. May i use it?
Yes that will do.
Yes that will do.
I tried this recipe today for
I tried this recipe today for my daughter’s first birthday and it was simply awesome!
salaam fauzia. how long can
salaam fauzia. how long can these cakes be stored?
W/Salaam, up to 2-3 days at
W/Salaam, up to 2-3 days at room temperature or up to 2 weeks if covered properly and refrigerated.
I made this yesterday and it
I made this yesterday and it turned out yummmmmmmmy!, soft and delicious. I have tried most of your recipes and turned out well. Thank u v much sister. 🙂
salam, my baking tray is 6
salam, my baking tray is 6 piece. for the first set the cupcakes were good but for the second baking they came out half cooked and sticky. what could be the reason?
W/Salaam, was the oven
W/Salaam, was the oven preheated before you put in the second batch of cupcakes? And how did you store the batter whilst the first cupcakes were in the oven? Did you keep it refrigerated and covered?
Aa my utray is small for
Aa my utray is small for 6cupcakes only can i bake 2rounds wid the same batter,wil dey be nice?
Yes you can, they should be
Yes you can, they should be fine. Keep the batter in the fridge and covered during the time it takes for the first batch to bake.
Thanx sis
Thanx sis
should i cover it wid
should i cover it wid clingfirm or foil or just a plate wen refrigiratng it
Cling film is best.
Cling film is best.
Tried and tested! 🙂 v soft
Tried and tested! 🙂 v soft and yummy!!
A.a Fauzia….first thank u 4
A.a Fauzia….first thank u 4 ur lovely most amazing recipes….they have helped me out of a bind many countless times….for the frosting is there a custard recipe where I can add cocoa to make it more interesting?…Jazaka Allah!!!
W/Salaam, thanks. You can try
W/Salaam, thanks. You can try substituting 1 tbsp of the custard powder with cocoa powder to get a chocolate custard frosting.
really yummy! when i just ate
really yummy! when i just ate them after taking them out of the oven, the top was quite hard, but after one day they became so soooooft and yummy…we loved them. though my frosting looks quite different from ur one? but it was still yummyy. thankssss
I made these- cupcakes were
I made these- cupcakes were yum- though I destroyed the frosting my custard curdled and
When I tried mixing it in the buttercream(after cooling my curdled custard) It shredded into small pieces(silly of me I should have started again)
Any advise on how to get it to completely mix for next time?
Make sure ingredients are at
Make sure ingredients are at room temperature and keep mixing, you can add a tsp or so of milk at a time and mix until it smoothens out a bit. The texture will not be completely smooth like buttercream as I mentioned in the recipe, it will have a curdled look but tastes great.
SÄ¿MZ. My daughter made them
SÄ¿MZ. My daughter made them this weekend, they we’re the yummiest, melt-in-d-mouth cuppies we’ve ever tasted. Jzk. You are a star
Hi fauzia, can u plz tell me
Hi fauzia, can u plz tell me how many minutes I hav 2 preheat oven at 180C as I am new in using oven for baking cakes…
Hi, takes about 15-20 minutes
Hi, takes about 15-20 minutes depending on the size of the oven.
Ok thank u so much….
Ok thank u so much….
Sister should i double all
Sister should i double all the ingerdients to make 24 custard cupcakes?
Yes. 🙂
Yes. 🙂
can i use only the paper
can i use only the paper cupcake. i dont have the metal recipient to put the paper cupcake
Yes you can although they may
Yes you can although they may not hold their shape very perfectly.
thks a lot
thks a lot
assalam fawzia
assalam fawzia
i have tried custard cupcake without the metal recipient. i have used only the paper cupcake, they came out just splendid n delicious. all finished for eid.
i have even made a decoration for children!!! superb.
u r a genious! Mashah Allah!
Fabulous cake recipe; thank
Fabulous cake recipe; thank you for sharing. I doubled the ingredients and made a big cake out of this today; it was very soft and moist and everyone loved it. The downside was that my cake cracked in the middle and became like a volcano shape, rising slightly in the middle. I’m reading through your ‘Cake Mistakes’ page; hopefully something on there will help me avoid this from happening next time. Thanks for the recipe! I have so much confidence in your instructions and recipes unlike any book or other website.
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.