I’ve had loads of requests for the recipe for the Blackberry Custard Cupcakes as pictured in yesterday’s post. Here it is:

Blackberry Custard Cupcakes

Makes 12

Ingredients

For the cake batter

2 eggs

Finely grated zest 1 lemon

1 cup sugar

¾ cup water

1 tablespoon lemon juice

2 cups self raising flour

1/3 cup vegetable oil or melted butter

1 cup fresh or frozen blackberries

2 teaspoons icing sugar for dusting (optional)

For the custard

1 ½ cups milk

2 tablespoons sugar (or to taste)

2 tablespoons custard powder mixed to a paste with an extra ½ cup milk

Method

For the cake batter

Preheat oven to 170 degrees C (fan forced).  Line 12 x 80ml (approx.) capacity muffin tins with muffin papers.

Whisk the eggs, lemon zest and sugar together until light and creamy (I just use a hand whisk as you needn’t be too fussy about this).

All at once add the lemon juice, water, flour and oil, then whisk until smooth.

Stir in the blackberries.

Spoon into the prepared muffin paper lined tins and bake for approximately 15 to 20 minutes or until a metal skewer inserted into the centre comes out clean.

Remove cakes from tins and leave on a cake cooler to cool completely.

To make the custard

Heat the 1 ½ cups milk and sugar until boiling, stirring often.

Mix in the custard powder paste with a whisk and stir over medium heat until the mixture boils and thickens.  Remove from the heat and place a piece of cling wrap or baking powder on the surface (to prevent a skin forming).  Set aside to cool.

To assemble

Cut a slice from the top of each cake, scooping down into the centre a little to make an indent, and fill with a generous dollop of the cooled custard.  Replace the tops, pressing into the custard slightly.

Dust the tops with a little icing sugar (optional).

Serve immediately or soon after assembling.