Thursday, Thursday {on a Sunday}
Getting back in the swing of things. Both the school day and the shared laptop. Haven’t heard anything from the insurance folk yet. Tedious.
But this week had a Thursday! So the first Cupcake Thursday of the academic year, then.
If you ask my grandmother what kind of cake mix I would pick for my birthday every year from basically the age of 8, she would reply, ‘Yellow – with pudding in the mix.’ Or at least I think she would. Although I am sure they achieved it with lots of chemicals, there was (is?) an American cake mix that claimed on the box to have pudding inside, and it was a very, very moist yellow cake. Something you don’t always get with homemade cake recipes. So with a bit of a brainstorm, I decided custard might work. And apparently it did. They were all eaten promptly and co-worker Adam – lover of many snack foods – claimed they were a particularly good variety of cupcake. So hurrah! Custard in cupcakes is a good thing, I think.
Custard Cupcakes
{makes 12 standard size cupcakes}
Ingredients:
2 medium eggs
1 1/4 cup sugar
125g unsalted butter
1 cup Bird’s Custard (I have only tried the one that comes ready mixed in the tub—don’t know if the powder would mix up the same…or if you are in the states and can’t get this, my best bet would be vanilla pudding cups.)
2 teaspoons vanilla extract (or 1 if you are not a vanilla fan)
1 1/4 cups self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate soda (baking soda in the states)
Heat oven to 180C. Prepare pan with cupcake liners.
Crack eggs into mixing bowl and stir to break yolks.
Add sugar and mix with mixer or electric whisk until colour lightens.
Add butter and vanilla and mix until light and fluffy.
Fold in custard until evenly distributed.
Add flour, baking powder and soda and mix.
Fill each cupcake liner just over half full.
Bake for about 18 minutes, or until a chopstick comes out clean. (I am sure other people do not use chopsticks for this. I find it more than useful, and Ariel will tell you, we really have way too many chopsticks in our kitchen anyway.)
Cool on a wire rack. Ice only when cupcakes are at room temperature.
For the icing, make up a basic buttercream by mixing unsalted butter with icing sugar and a little bit of vanilla. Then add custard a tablespoon or two at a time until you are happy with the consistency. The more custard you add, the less it will set, even if you refridgerate the icing. So be careful if you have to travel with them—I shall not be responsible for getting custard out of your upholstery! Thankfully, the new girl didn’t mind holding the tray in the car for her first Cupcake Thursday!
xlovesx
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