Orange Custard Cream Cupcakes

May 23

Last week for my brother in laws Birthday I was given an open reign on what flavour cake to make.

I always like trying new recipes so I delved into my recipe folder to see what caught my eye.

I settled on a recipe pulled out of a Guardian supplement some time ago for Orange Custard Cream Cupcakes as I was trying to go for  something that wasn’t too sugary / chocolaty for my  1 year old niece to have.  Its an easy to follow recipe and they taste great. The only problem I had was on the custard front, having never made custard from scratch before I failed miserably as the mixture split. Instead of having another go I bought some fresh Madagascan vanilla custard from the supermarket.

I will have another attempt at custard another time !



For the cakes

175g caster sugar

50ml sunflower oil

50g unsalted butter, softened

3 medium eggs

1tsp orange extract

100ml double cream

250g plain flour

2tsp baking powder


For the Icing

225g icing sugar, ideally the fondant sort

Finely grated zest and juice of 1 orange


For the custard cream

2 egg yolks

3tsp cornflour

2tsp vanilla extract

25g caster sugar



Line the pockets of a muffin tray with muffin papers and heat the oven to 160°C (140°C fan-assisted)

Beat the sugar, oil and butter until light in colour, then beat in the eggs one at a time until smooth. Add the orange extract and cream, beat well, then add the flour and baking powder, and beat again until smooth. Fill each muffin case about two-thirds full with the mix and bake for 20-25 minutes, until the cupcakes are neatly domed and golden. Remove and leave to cool.

To make the custard, beat together all the ingredients in a saucepan, bring to boil, whisking often, then beat until smooth. Cover and leave until cold, then pipe it with a plain 8mm nozzle deep through the top crust and into the cupcake heart; alternatively scoop out a little of the cake with a small knife, spoon in a little custard and top with just s slice from the cake plug.

Beat the icing sugar, zest and enough juice (probably 25ml) to make a thick icing and drizzle over the top of the cupcakes, thereby covering your tracks. (Alternatively omit the cream filling altogether and just ice the cupcakes as they are.)


My Tips

I only filled the muffin cases just over half and got 18 cakes in total out of the mix.

For the icing I had to use about 50ml orange juice as 25ml was nowhere near enough. You want the mixture to be thick but runny enough to spread itself out on top of the cake when you spoon it on.








Leave a Reply

Your email address will not be published. Required fields are marked *

14 + 15 =

Do NOT follow this link or you will be banned from the site!