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Raspberry and custard mini cakes

Name: Raspberry and custard mini cakes
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 140g unsalted butter, melted; 3 medium free-range eggs; 125g custard; 1 tsp vanilla bean paste; 180g golden caster sugar; 180g self-raising flour; For the icing; 4 tbsp seedless raspberry jam; 100g icing sugar; Sprinkles to decorate; Specialist kit; 12-hole muffin tin

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Oct 22
Updated: 18 Mar 24

Reminiscent of school traybakes with pink icing, these raspberry and custard mini cakes are given a suitably chic update – simply by turning cupcakes upside down. Adding custard to the cake batter creates a moist crumb and another layer of nostalgia, that pairs brilliantly with the raspberry in the jam icing.

Discover all of our retro pudding recipes here.

Easy
October 2022

Test kitchen approved

Makes 12
Hands-on time 25 min. Oven time 18 min

Discover all of our retro pudding recipes here.

Nutrition: per serving

Calories: 273kcals,
Fat: 11.5g (6.6g saturated)
Protein: 3.8g
Carbohydrates: 38.3g (26.8g sugars)
Fibre: 0.6g
Salt: 0.2g

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Ingredients

140g unsalted butter, melted
3 medium free-range eggs
125g custard
1 tsp vanilla bean paste
180g golden caster sugar
180g self-raising flour

For the icing

4 tbsp seedless raspberry jam
100g icing sugar
Sprinkles to decorate

Specialist kit

12-hole muffin tin

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Method

Heat the oven to 170°C fan/gas 5. Brush around 20g of the melted butter into each hole of the muffin tin, ensuring some gets into every corner. Pop it in the fridge while you make the cake batter.
In a large bowl, use a wooden spoon to mix the remaining 120g melted butter with the eggs, custard, vanilla and sugar until completely combined. Fold in the flour and a pinch of fine sea salt. Divide between the holes in the tin and bake for 14-18 minutes, until golden and springy to touch. Leave to cool in the tin for 5 minutes, then run a palette knife around the edge of each cake to release it. Transfer to a wire rack to cool completely. If the cakes have slight peaks on the base, remove these with a serrated knife once cool.
Heat the jam in a small saucepan then sift over the icing sugar and mix until combined. Add a little boiling water until you have a spoonable consistency. Drizzle the icing over each cake, allowing it to drip over the edges a little, then scatter with sprinkles before the icing sets.