A few weeks back the Australian Womens’ Weekly had a recipe for a Raspberry Custard Teacake in it. I made it. Three times. It was good but there was something lacking. Or actually more annoying for you see, the custard, it kept sinking. I knew it would, you could see it in the photos in the magazine but I didn’t want it to sink, I wanted it through the cake.
So I mulled on it a while.
And then, in making something else from the magazine’s cookbook 1000 Best Ever Recipes from AWW I came across a recipe for apple custard cupcakes. With some tweaking (the apple coming from its apple pie slice rather than plain sliced apple) I have found it. The best cupcake ever. EVER!
Use a traditional sized cupcake tray, not a muffin tray. I have also made it as a cake by doubling it all but it was a bit tricky and I burnt the crap out of the bottom of it as it – obviously – needs a while to cook through. Next time I’d probably make it as a slab cake rather than round tall cake.
Apple Custard Teacakes
1000 Best Ever Recipes from AWW
- 90g butter
- 1/2 tsp vanilla extract
- 1/2 cup caster sugar
- 2 eggs
- 3/4 cup SR flour
- 1/4 cup custard powder
- 2 tbsp milk
- 30g butter, melted
- 1 tblsp caster sugar
- 1/2 tsp ground cinnamon
The apple (you’ll only use about half of this in the recipe but mmm stewed apples, put the leftovers on your brekkie – unless you have eggs, because that’d be gross)
- 6 medium apples (just under 1kg), peeled, cored, cut into 1cm pieces
- 1/4 cup caster sugar
- 1/4 cup water
- 3/4 cup sultanas
- 1 tsp mixed spice
- 2 tsp finely grated lemon rind
- 1 tbsp custard powder
- 1 tbsp caster sugar
- 1/2 cup milk
- 1/4 tsp vanilla extract
- Mix the custard powder and sugar with the milk and vanilla
- In a small saucepan stir over heat until the mixture boils and thickens
- Remove from heat, pour into a bowl, cover the surface with clingwrap and cool
- Cooke apples, sugar, the water and sultanas in a large saucepan, uncovered and stirring occasionally for about 10 minutes or until the apple is soft and the mixture is not too wet
- Stir in spice and rind and let cool.
- Preheat oven to 180C and line 12 hole 1/3 cup cupcake (or small muffin) tray
- Beat the butter, sugar, extract, eggs, flour, custard powder and milk in a small bowl of an electric mixer until ingredients combined, then increase speed and beat until mixture has turned to a pale colour
- Spoon 1 heaped dessert spoon (approx) into each paper case (or divide whole mixture in half then distribute half into the paper cases)
- Top with a heaped teaspoon of apple mixture
- Top the apple with a heaped teaspoon of custard
- Top the custard with another heaped dessert spoon of cake batter – try and cover the custard, yes, a bit fiddly but worth it.
- Bake cakes for about 30 minutes
- Brush hot cakes with melted butter and sprinkle over combined sugar and cinnamon