I first made Custard Stuffed Cupcakes using my ‘Basic Plain Cupcakes’ batter that was made with Butter instead of Oil. The texture was not right with the soft Custard. The cake needed to be softer, so I used my ‘Basic Plain Muffins’ batter, that is quite similar to pancake batter. The result was very lovely. After tasting one of the Muffins, my husband said ‘this recipe is a keeper!!!’ Now I am sharing it with you.
Makes
12 Muffins
Ingredients
Batter
2 cups Self-Raising Flour
1/2 cup Caster Sugar
1/4 teaspoon Salt
1 Egg *whisked
1/4 cup Oil *I used Sunflower Oil
1 cup Milk
Custard
2 to 3 Egg Yolks
1/4 cup Sugar
2 tablespoons Plain Flour
1 cup Milk
1/2 teaspoon Vanilla Extract
Method
- Make Custard first. Place all ingredients in a heat-proof bowl and whisk well until smooth. Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute OR until boils, and mix well.
- *Note: Custard can be made using a saucepan. Place all ingredients in a saucepan and whisk well until smooth.I recommend to use warmed Milk. Then cook over a medium low heat, stirring constantly, until custard comes to the boil and thickens.
- Cover it with a sheet of plastic food warp directly touching it and cool.
- Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
- Place all the Batter ingredients in a mixing bowl and use a whisk to mix until smooth. Spoon a heaped tablespoon of Batter into each case, spoon a heaped tablespoon of cooled Custard, then cover with remaining Batter evenly.
- Bake for 20 minutes OR until nicely browned and cooked through. Enjoy warm OR cold. I prefer cold.
- *Note: It is a good idea to dust the completely cooled Muffins with Icing Sugar.
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