These vanilla custard cupcakes were a real hit in my house. I am a massive fan of vanilla. If a recipe says to add one teaspoon of vanilla extract then I’ll probably add two. My number one cooking tip would have to be – you can NEVER have too much vanilla!
So what better way to showcase this fabulous ingredient than with a vanilla cupcake with vanilla custard filling and a vanilla custard buttercream.
This cupcake takes a little more time than others I have included here so far, partly because of the extra element of the vanilla custard filling and also because the custard and the buttercream both involve using the stovetop.
A good tip once you have made the custard filling is when you cover the custard to cool make sure that the plastic wrap is touching the surface of the custard rather than just covering the top of the bowl. This will stop a skin from forming on top of the custard that you would then have to scrape off before using.
You could make this recipe without the vanilla custard filling if you are short on time or if it is all sounding a little to extravagant but you really will be missing out!
To fill the cupcakes with the vanilla custard filling I used a cupcake corer to make a hole in the centre and then used a spoon to fill the cupcakes up. If you don’t have a cupcake corer you could use a knife to cut a hole or a spoon to scoop some of the cake out. The hole doesn’t need to be perfect because you will be covering it with frosting.
The buttercream used on this cupcake is very buttery – go figure huh, a buttery buttercream! But seriously, some might fight it a little too rich. I love the silky smooth feel of it in my mouth and the custardy flavour.
- 2 cups plain flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ⅔ cup vegetable oil
- 1 cup caster sugar
- 2 egg whites
- ⅓ cup sour cream
- ⅔ cup milk [add slowly – may only need half a cup]
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup cream
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon corn flour
- 2 egg yolks
- 150ml milk
- ⅔ cup caster sugar
- 2 egg yolks
- 175grams butter, softened
- 1 teaspoon vanilla extract
- Turn the oven on to 180 degrees C to preheat and prepare a muffin tin with 12 cupcake liners.
- Sift the flour, baking powder, baking soda and salt into a bowl.
- In a separate large bowl combine the oil and sugar and whisk together with a fork. The sugar will not dissolve in the mixture, it will form a grainy paste.
- Whisk in the egg whites, sour cream, milk and vanilla extract. Set aside the egg yolks for the custard or frosting.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Spoon the mixture into the prepared pan and bake for about 20 minutes until the cupcakes spring back when touched on top.
- Cool the cupcakes before filling and frosting.
- Heat the milk and cream in a saucepan on the stove.
- In a separate bowl whisk the egg yolk, sugar and cornflour together.
- Once the milk mixture is hot slowly pour it into the egg mixture, stirring constantly.
- Pour the entire mixture back into the saucepan and heat on low heat stirring constantly to ensure it doesn’t stick to the pan. The mixture will slowly thicken. It may take about 10 minutes.
- Once thickened pour the custard mixture into a bowl and cover with cling wrap. Ensure the cling wrap is touching the surface of the custard to prevent a skin forming on the top.
- Chill in the fridge until ready to use.
- Heat the milk and sugar in a saucepan on the stove. Stir until the sugar dissolves.
- In a separate bowl whisk the egg yolks.
- Once hot, gradually pour the milk mixture into the egg yolks, whisking constantly.
- Pour the entire mixture back into the saucepan and heat on low heat stirring constantly to ensure it doesn’t stick to the pan. The mixture will slowly thicken. It may take about 10 minutes. Set aside to cool to room temperature.
- Put the butter in a mixing bowl and mix until light and fluffy.
- Slowly add the cooled egg custard mixture to the butter and continue to mix.
- Add the vanilla extract and mix until combined.
- Once cupcakes are cooled scoop out a small portion of the top middle of the cupcake to make a well. I used a cupcake corer but you can use a knife.
- Spoon or pipe vanilla custard filling into the well.
- Pipe or spread the buttercream over the top of the cupcake. I used a piping bag and a number 18 star tip.
If you liked this cupcake, why not take a look at more of my recipes.