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Apple & Custard Cupcake Recipe
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Cook Time:
25
minutes
Author:
Sarah Sibley
Ingredients
175
g
Soft Butter
Stork
175
g
Caster Sugar
3
x Medium Eggs
175
g
Bramley Apple Sauce with
the type with chunks not smooth
175
g
Self-Raising Flour
3
tbsp
Custard Powder
2
tbsp
Milk
225
g
Unsalted Butter
Softened
500
g
Fondant Icing Sugar
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the flour and mix until smooth.
Finally add the apple sauce & mix until thoroughly blended.
Carefully spoon the batter into the cases.
Bake for around 25 minutes or until the sponge springs back when lightly touched.
Remove from the tin and leave to cool on a wire rack.
In a small bowl or cup mix together the custard powder and milk until it forms a smooth paste.
Transfer the paste to a large bowl and add the softened butter. Mix together until completely blended.
Then add the icing sugar and mix together until creamy and lump free.
Once the cakes are cool pipe a swirl of frosting onto each cake.
Made this recipe? Don't forget to tag me!
@itssarahsibley
I love to see all your tasty creations!