These classic cupcakes highlight all of the glory of sweet, floral vanilla and have the added richness of velvety custard. You'll never look at vanilla the same again because it has the unique ability to enhance other flavors, including deliciously moist cake.
Preheat oven to 350ºF. Prepare muffin pans with baking cups.
In large bowl, combine flour, baking powder and salt.
In second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and Creamy Vanilla Custard Flavor; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared cups.
Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in Creamy Vanilla Custard Flavor. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add milk; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes.
Creamy Vanilla Custard Cupcakes is rated
3.5 out of
Rated 5 out of
Excellent recipe!The recipe works perfect! The taste and the texture is amazing! Thank you♡♡♡♡
Date published: 2018-02-17
Rated 2 out of
Wonderful taste but very crumblyI came across this recipe and was excited to try it. It sounded great! I followed the recipe exactly and the results were very disappointing. The beating after for 1 minute I'm thinking is what caused the sinking in the middle. I haven't used cake flour before this but they came out to crumbly and just seems like it was mainly "air". I would like if they had a little more density while being fluffy. I know they purpose of cake flour vs all-purpose flour but these were falling apart. Overall, the taste was fantastic! I hope trying it again might yeild different results!