Custard Cream Cup Cakes

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Cup cakes filled with custard cream and a piece a fruit (your choice, in this case i used banana and strawberry) then topped with a little cream and home made toffee.

Preparation time: 10
Cooking time: 15

Difficulty:
Serves: makes 23

Dietary guidance: v 

Ingredients

Cup cake mix:

125 gms butter, melted
2 eggs
1 teaspoon vanilla essence
1/2 cup milk
1 cup sugar
1 1/2 cups s.r.flour

Custard, cream:

1 egg
milk
Custard powder
a little sugar
and of course some whipping cream about 300 mls

Toffee:

1/2 cup of brown sugar
1/4 cup of water
1 teaspoon of vinegar
1 teaspoon of butter

Method

Cup cakes: Mix all ingreadients together and beat well, then scoop misture into cup cake cups do not fill right to the top, leave room to rise. Then bake at 180 degrees celcius for approx. 10 - 15 minutes.

Custard cream: First whip cream and set aside.
Then in a small pot whisk egg and a little milk, combine about a tablespoon of custard powder whilst still whisking a little at a time so that you get a smooth mixture. Add a little bit more milk as you go so that you get a lighter, smooth custard mixture. Once thickened set aside to cool.

Toffee: In a small pot add all ingredients and let it boil until it forms a thick sticky mixture. Poor mixture over baking paper criss crossing over eachother so that it forms a messy spider-web look. Allow to harden and cool, you may want to put the baking paper on a tray and then into the freezer.

One you have finished all three steps, allow cup cakes to cool. Once they are cooled cut the middle and top of cup cakes out by cutting a cone shape into the cup cake from the top. once you pull that out fill with custard and cream and a piece of fruit out the side and put lid back on top. Then follow with a little cream on top with a pieace of your toffee which should be hard by now. (Crack the toffee up into random pieces)

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