Custard cream cupcakes 

 Perfect for parties or an alternative afternoon tea, these cupcakes feature our classic sponge recipe, topped with a deliciously creamy custard buttercream. 

Ingredients (makes 12 cupcakes): 

  • 125g unsalted butter, at room temp 
  • 125g caster sugar 
  • 125g self raising flour 
  • 2 medium eggs 
  • 1 tsp vanilla bean paste or vanilla essence 

For the buttercream: 

  • 180g icing sugar, sifted 
  • 4-6 tbsp custard powder 
  • 140g unsalted butter, at room temp
  • 2 tbsps milk
  • 12 custard cream biscuits to decorate 


  1. Start by preheating the oven to 175 degrees C and place cases into a 12 tin cupcake holder. Place the butter and sugar into a mixing bowl and cream together until light and fluffy 
  2. Next, add the eggs and cream the mixture together before gradually adding sifted flour and vanilla essence 
  3. Once you have a smooth and creamy sponge batter, spoon the mixture into the cupcake cases and place in the oven for 20-25 mins. The cupcakes should be a light, golden brown and spring back when you touch them 
  4. Place on a wire rack to cool and begin making the custard buttercream. Start by adding the butter to a bowl, mixing until it is smooth, then gradually add the sifted sugar, mixing as you pour (I use an electronic whisk for buttercream as it gives it a lighter and creamier texture but a bit of elbow grease has proved fine too!)  
  5. Add the custard powder and milk to the icing/butter mixture and beat again – you will notice that the more custard powder you add the more yellow the icing turns
  6. Once you have a smooth and creamy icing, decorate the cupcakes to your desire! I used a non-slip icing bag attached to a large star nozzle to give them this pattern 

Enjoy! Nic x   



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