The Pioneer Woman Tasty Kitchen
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Yellow Custard Cupcake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I was looking for an easy custard (cup)cake recipe, but found none that suited my fancy. So I came up with my own version, using yellow cupcake for the base.

Ingredients

  • FOR THE CUSTARD FILLING:
  • 2 whole Egg Yolks
  • 1 whole Egg
  • 1-½ cup Milk
  • ⅓ cups Granulated Sugar
  • 2 Tablespoons All-purpose Flour
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE CUPCAKES:
  • 1-¼ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 6 Tablespoons Butter, Melted
  • 1 cup Granulated Sugar
  • 2 whole Extra Large Egg Whites
  • 2 teaspoons Vanilla Extract
  • 1-⅛ cup Sour Cream (or Substituted With 1 1/8 Cup Cream Plus 1 Teaspoon White Vinegar)

Preparation

Make the custard filling:

In a bowl, beat egg yolks and whole egg. Set aside.

In another bowl, whisk milk, sugar, and flour until combined and no lumps remain.

In a double boiler (or a sauce pan over low heat), melt butter. Once butter has melted, pour in milk mixture and bring to a slow boil. Stir constantly. Remove from heat once mixture has thickened. Add in eggs and vanilla, and whisk until combined. Bring back to the stove top, and let custard thicken over low heat, around 5–10 minutes. Remove from heat and cool the mixture before using.

Make the cupcakes while the custard cools.

Preheat oven to 175ºC. Line a muffin tin with cupcake liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a mixing bowl, beat melted butter and sugar until combined. Add in egg whites, and beat until smooth and pale. Add in vanilla. Add in half of the flour mixture, then add the sour cream, and then add the remaining flour mixture. Scrape down the sides of the bowl as needed. Beat until everything is combined. Do not overbeat!

Scoop batter into prepared tins, just a spoonful or two of the cupcake batter. Then, using a spoon, pour in a dollop of custard filling, then scoop batter once again to cover the filling. Don’t worry about the custard sinking to the bottom, it literally floats in the middle.

Bake at 175ºC for 20 to 25 minutes or until tops spring back when tapped.

Remove from the oven, and cool on a wire rack. Once the cupcakes are cooled, you can put them in the fridge to let the custard settle.

Frost with your favorite frosting. I left mine plain and simple.

One Comment

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Nicole on 6.7.2012

The custard turned out rich and delicious in the end, but I would suggest using 3 egg yolks instead of 2 plus a whole egg because I had to run it through a strainer to smooth out the tiny pieces of cooked egg white that resulted.

One Review

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Nicole on 6.7.2012

My favorite cupcakes ever, and I will make them many times again. I can’t wait to try adding different flavors to the custard and batter.

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