Recipe: Eggnog Cupcakes with Custard Centre

Eggnog Cupcakes with Custard Centre

Eggnog Cupcakes with Custard Centre

Jazz up a simple vanilla cupcake with some eggnog inspiration. The creamy custard centre in a nice surprise! Please don’t sneer at my use of custard powder rather than making my own – Bird’s has been serving our great nation since 1837 and nothing beats their luminous yellow goop on any dessert of cake! 🙂 My red food colouring was not great – however much I added, I couldn’t get any further than this off pink colour, so better luck with yours! Merry christmas everyone!


For the sponge:

170g caster sugar

170g salted butter, at room temperature

3 eggs

170g self-raising flour

1tsp vanilla essence

1/2tsp freshly grated nutmeg

For the custard:

1 heaped tbsp custard powder

1tbsp granulated sugar

200ml whole milk

For the buttercream:

225g icing sugar

110g salted butter, at room temperature

1tbsp whole milk

1/2-1tsp red food colouring

1tsp vanilla essence

1/2tsp freshly grated nutmeg


green food colouring


(preheat oven to 180*c and place cupcake cases into a cupcake baking tray)

for the sponge:

– cream together the sugar and the butter until pale and fluffy

– add the eggs one at a time with 1tbsp of the flour to prevent curdling and beat in well

– add the vanilla essence and nutmeg

– sift in the remaining flour and fold in with a metal spoon

– pour mixture into cupcake cases, filling each case 3/4 full

– bake cupcakes for 15-20 minutes, until risen and cooked through

– remove from baking tray and allow to cool on a wire rack

for the custard:

– meanwhile, make the custard by heating the milk in a saucepan

– only the milk begins to simmer spoon a little into a jug with the custard powder and sugar to make a thin paste, then pour in the rest of the milk and stir well

– return the custard mixture to the pan and boil until thickened, stirring continuously

– once you have a thick custard, remove from pan and allow to cool in the fridge

for the buttercream and garnish:

– cream together the sugar, butter, milk and red food colouring, then add the vanilla and nutmeg – you may need to adjust your milk/sugar quantities a little to get a pipe-able buttercream

– knead the green food colouring into the marzipan, then roll out and use a small christmas tree cutter to cut out your garnish

– when the cupcakes are completely, cut out a hole from the centre and pipe in your cooled custard (that should now be a slightly set consistency)

– pipe over your red buttercream, covering the hole

– garnish with a marzipan christmas tree


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One comment

  1. Pingback: Diets are Out for Christmas | Dine&Discover

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