These custard-filled sponge cupcakes are delicious. They are small and perfect for parties, and everyone will love them, too. You can frost them with anything you like or pipe them with raspberry jam and enjoy. In a small mixing bowl, add 63 grams of self-raising flour, 63 grams of caster sugar, 63 grams of softened butter, one large free-range egg, and an eighth of a teaspoon of bicarbonate soda.

Using an electric mixer, beat that for a minute until it’s well combined. When that is done, add one tablespoon of whole milk and give it a good mix until you get a smooth batter. Using a spoon, scoop the batter into the prepared mini cupcake pan lined with cupcake liners and fill it to three-quarters full.

Bake them at 180 degrees Celcius for 10 to 12 minutes. Check them at 10 minutes; if they spring back nicely, they are ready. Remove them from the oven and place them on a wire rack to completely cool before filling them. For the Custard Recipe, follow this RECIPE. Once you have prepared your custard cream and the cakes are cooled to room temperature, prepare a syrup by boiling 65 ml of water and 65 grams of granulated sugar.

The mixture should boil and reduce until it starts to thicken. Remove from the heat, brush the cooled cake with the syrup, and set aside. Use a chopstick to make holes in the sides of the cake. Put the custard cream into a piping bag fitted with a choux nozzle (a round nozzle is also acceptable) and pipe into the hole until filled with the custard. Serve them as they are, or dust the top with powdered sugar and enjoy.


  • 1/2 cup (63g/ 2.2Oz) self-raising flour
  • 1/2 cup (63g/ 2.2Oz) caster sugar
  • 1/2 cup (63g/ 2.2Oz) soft unsalted butter
  • 1 large egg
  • 1/8 tsp bicarbonate of soda
  • 1/2 tbsp milk

Simple syrup;

  • 50ml of water
  • ⅓ cup (65g/ 2.3Oz) granulated sugar