Soft Custard Cupcakes

Custard cupcakes are not only delicious but also super-easy to make. If you follow the video tutorial, you’ll learn not one, but two versions of these soft cupcakes – eggless custard cupcakes, and regular custard cupcakes with eggs.

Those of you who are familiar with what custard is will know it’s made with milk, eggs, and sugar. But our star ingredient in both these recipes is custard powder, not real custard. Custard powder is flavoured and coloured corn flour and is readily available in grocery stores in a variety of flavours. To make these soft and tasty cupcakes, we’ll use the vanilla flavoured custard powder.

Ingredients

For eggless cupcakes

1 cup all-purpose flour or maida (125g)

¼ cup custard powder (4 tbsp)

¼ cup oil (60 ml – 4 tbsp)

½ cup + 1 tbsp sugar, powdered coarsely, 125 g

1 tsp baking powder

¼ tsp baking soda

2 tbsp milk powder

3 tbsp yogurt

½ tsp vanilla extract

1/3 cup milk (approx.)

For regular cupcakes

1 cup all-purpose flour – maida (125g)

¼ cup custard powder (4 tbsp)

½ cup + 1 tbsp butter (125g)

½ cup + 1 tbsp sugar, powdered coarsely (125g)

2 eggs

1 tsp baking powder

½ tsp vanilla extract

½ cup milk approx.

Procedure

For eggless cupcakes

1. Sift the mix of maida, baking powder, baking soda, and custard power twice.
2. Cream the oil and sugar. Mix in the yogurt, milk powder, vanilla extract, and part of the milk.
3. Add the flour mix in three portions, ensuring there are no lumps in the batter.
4. Adjust the consistency with the remaining milk (till the batter falls in ribbons, but is not too runny). You could need a little less or a little more milk.
5. Divide the batter into greased and flour-dusted cupcake moulds. Fill just half of each mould if you want the cupcakes to have flat tops.
6. Bake them at 160 C (320 F) for 15 – 18 minutes. (Do the toothpick test.)

For baking on a stove-top in a kadai, bake on medium heat for the first 10 minutes and then on low heat. (The cupcakes could take a few minutes longer to bake.)

This batter could make around 6 medium-size cupcakes.

For regular cupcakes

1. Sift the mix of maida, baking powder, and custard power twice.
2. Cream the butter and sugar well. Beat in the eggs, one by one, and add the vanilla extract.
3. Add half of the flour mix and part of the milk. Mix lightly. Stir in the remaining flour mix and milk, and use the cut and fold method to mix the batter.
4. Add more milk, if needed, to adjust the consistency of the batter till it falls in ribbons, but is not too runny.
5. Divide the batter into oiled and flour-dusted cupcake moulds, filling each one to around 50% of its capacity. (Silicone cupcake moulds can be filled directly without any oiling.)

Baking instructions: Same as for the eggless cupcakes.

This batter could make around 7 medium-size cupcakes.

Simple buttercream frosting (for around 6-7 medium-size cupcakes)

75 g butter (room temperature, but not too soft)

150 g sugar, ground finely

Whip the butter well till it’s pale yellow in colour. Add the sugar and cream the two for around 2-3 minutes with a whisk.

Using a 1M nozzle, pipe a simple swirl of frosting on each cupcake. Top with chopped almonds and pistachios.

Enjoy!