There’s something so delicious of the tartness of strawberries with the heady fragrance of vanilla, that just makes a match made in heaven. This is a recipe for Strawberry and Custard Cupcakes, a vanilla cupcake base with a sharp tart strawberry compote in the middle, with a blonde custard frosting topping. Then the last flourish of sprinkles and miniature Party Ring biscuits! Because who doesn’t eat all the Party Rings first at a children’s party! These cupcakes are great for adults and kids alike.
I made them in some mini cupcake cases as thought that doing them full-sized would be far too rich and sweet, I used cases sized 5 x 6 x 4.7 cm, like these cases, if you’re feeling wild, you can double the mixture to use regular sized cupcake cases.
I used frozen strawberries for the compote, but you could use fresh in season, or even try mixing it up with different fruit, rhubarb, raspberries, blackcurrant, anything a sharp to offset the sweetness of the frosting.
The frosting uses custard powder, this adds a touch of colour and vanilla to the frosting, you can substitute it for a tablespoon of fresh custard if you would prefer or go for just the vanilla extract.Print
Makes 6 Cupcakes
For the Sponge –
- 87.5g Unsalted Butter, softened
- 87.5g Caster Sugar
- 1 Large Free Range Egg
- 87.5g Self Raising Flour
- 1tbsp Whole Milk
- 1 tsp Vanilla Extract
For the Strawberry Compote –
- 200g Strawberries, frozen
- 50g Caster Sugar
- Splash of Water
- 10g Cornflour
For the Custard Frosting –
For Decorating –
- Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. Beat in the egg until incorporated then the flour, vanilla and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the Strawberry Compote. In a small saucepan, add the strawberries, sugar and splash of water, over a medium simmer the fruit until jammy. Spoon out some of the juice into a ramekin and stir in the cornflour to make a paste, before adding it back to the fruit in the pan. Stir over low heat, until the mixture thickens. Take off the heat and allow to cool.
- Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar. Whisk in the custard powder and vanilla. The frosting will suddenly come together. Keep beating to smooth airy frosting. If it is a little stiff, add a splash of milk to loosen the mixture. Scoop into a piping bag until decorating.
- To decorate, using a sharp knife, cut a plug out of the middle of the cooled cakes, filling the middle with the cooled strawberry compote and then replacing the cake to seal the compote. Repeat on all the cakes. Cut a wide nozzle off the frosting piping bag, topping each cake with a frosting dome. Scatter with sprinkles and miniature biscuits. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Cupcakes, Sweet Treats
- Method: Baking
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