How to Make Custard Cream Cupcakes

This is probably my most complimented and requested recipe. The secret is the custard powder in the mixture, which tinges the sponge slightly yellow and tastes exactly like the classic custard cream biscuit that we all love!
You do not need to put custard powder in the icing. If you prefer not to, add in 1 tsp vanilla extract instead.

To make 12 cupcakes, you will need:

150g unsalted butter
150g golden caster sugar
3 large eggs
125g self raising flour
65g Custard Powder
Milk as required, if mixture is think

For the icing:

150g unsalted butter
300g icing sugar
50g Custard powder
12 custard creams

Method

1. Preheat the oven to 160C fan and line a muffin tin with cupcake cases.
2. Cream together the butter and sugar until smooth
3. Gradually add in the flour, custard powder and eggs and mix until smooth
3. If the mixture is thick, add in some milk until the right consistency is achieved.
4. Divide the mixture into the muffin cases and put into the oven for 15 minutes. Ovens may vary and this time is a guideline only.
5. To check if the cakes are baked, insert a skewer to see if it comes out clean.
6. Leave the cupcakes on a rack until cool.
7. To make the icing, gradually cream together the butter, icing sugar and custard powder with an electric whisk (this saves lots of time and makes the creamiest icing!)
8. If the mixture is a bit think, add in some milk a teaspoon at a time (you won't need a lot, remember it still has to be think enough to pipe.)
9. Put the icing into a piping bag with a tip of your choice and pipe onto the cooled cupcakes. Top with custard creams if desired.
10. Enjoy with a cuppa :)