I can't get enough of Custard Creams, and for this year's Nation Biscuit Day (29th May in the UK) I took the opportunity to bake Custard Cream Cupcakes!
Custard Creams are one of my favourite biscuits. I could really hoover up mountains of them because they're that good in my book!
I did contemplate baking some Jaffa Cake cupcakes but then I would probably get in hot water with those of you who think Jaffa Cakes are a cake and not a biscuit..!
So, to stay on the safe side, these Custard Cream Cupcakes tick all the biscuit requirements (at least they do in the UK...) and they're utterly delicious.
If you're looking for cupcake that tastes just like a Custard Cream then these ones don't disappoint! The flavours are so similar, and they have a perfectly balanced not-too-sweet ratio.
I remember Custard Creams being one of the first biscuits I ate as a coeliac, and I have fond memories of eating them as a child at my Grandmas.
The sponge is golden due to the addition of custard powder, and what better way to honor that then put them in shiny gold cupcake cases. They're filled with the filling from the centre of a Custard Cream, and topped with biscuit-crumb-filled custard buttercream. For an extra flourish, I top mine with the sponge crumbs from scooping out the filling, and some shiny gold cake balls. They may look decedent and fancy, but they're the perfect yummy afternoon treat for any day of the week!
In my Welsh Applie Pwdin Eva Cupcakes, I made a custard buttercream to replicate the custard of the Pwdin Eva dessert. But for these I decided that custard powder would get me as close as possible to the Custard Cream flavour. Any custard powder will do, just double-check that it is gluten free.
If you're looking for another biscuit-inspired cupcake, you can see my Cookies and Cream Cupcakes here!
What is your favourite biscuit? I can imagine there are quite a few Jammie Dodger and Hobnob lovers out there. Let me know and I'll put them on my must-bake list!
Let's get Caking It.
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 18 mins
Assembly: 10 mins
Ingredients
Sponge
160g unsalted butter
160g golden caster sugar
4 medium eggs
1/2 tsp vanilla extract
160g gluten free self-raising flour
1tsp gluten free baking powder
1/2 tsp xanthan gum
80g custard powder
3 tbsp sour cream
Filling
x24 gluten free Custard Creams
1 tbsp milk
1 tbsp custard powder
Frosting
150g unsalted butter
350g icing sugar
50g custard powder
1 tbsp milk
Golden balls
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Method: Sponge
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
Start by separating 12 Custard Creams into two bowls: one for the cream and one for the biscuits. In the cream bowl, add 1 tbsp milk, 1 tbsp custard powder, and 2 tbsp icing sugar and cream together to make the filling for the cupcakes. Leave to one side until assembly. Crush the biscuits into crumbs with the end of a rolling pin and place to one side.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition, and finally add the vanilla extract.
In a separate bowl, mix together the flour, bicarb, xanthan gum, custard powder, and half of the biscuit crumbs with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Buttercream
This buttercream is so easy and will instantly remind you of biting into a Custard Cream!
While the cupcakes are cooling, make the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff. Add the custard powder and a splash of milk and beat. Add more milk until you get the consistency you like, then add the other 1/2 of the cookie crumbs.
Assembly
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom. Save these crumbs to sprinkle on top of the buttercream.
With a teaspoon, fill the middle with about a tsp of the cream filling you put to one side earlier.
Pipe on a good layer of the buttercream, and top with the sponge crumbs, golden balls, and a Custard Cream.
Enjoy!
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