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Makes 16


For the cupcake: 

2 cups self-raising flour

200g butter, at room temperature, cut into blocks

2 tsp Moir’s Vanilla Essence 

1 cup sugar

4 eggs 

¾ cup Moir’s Custard Powder 

1 cup milk

For the jelly: 

1 packet (80g) Moir’s Jelly 

For the frosting:

5 tbsp Moir’s Custard Powder

3 cups warm water

1 tin (385g) condensed milk

4 eggs

To garnish:

Moir’s jelly powder 


For the cupcakes:

  1. Preheat the oven to 180°C and line a muffin tray with cupcake liners.

  2. Place all cupcake ingredients in a large mixing bowl and, with an electric hand mixer, mix until just combined.

  3. Fill each of the cupcake cases ¾ fill and bake for 20-25 minutes, or until a skewer inserted comes out clean. Remove from oven and place cupcakes on a cooling rack after 5 minutes. 

  4. Allow cupcakes to cool entirely before putting them in the refrigerator for 3 hours.  


For the jelly: 

  1. Prepare the jelly as per packet instructions.

  2. Poke the surface of each cupcake with a fork or skewer and spoon unset jelly mixture over each cupcake, allowing the mixture to seep into the holes. 

  3. Place the cupcakes in the fridge for at least half an hour. 

For the frosting:

  1. Combine the custard powder with 3-4 tablespoons of the water to form a smooth paste. This will prevent lumps from occurring.

  2. Whisk in the condensed milk, eggs and remaining water until well combined.

  3. Microwave on high for 3½ minutes, then remove the bowl from the microwave and whisk to prevent lumps from forming.

  4. Microwave on high again for 3½ minutes. Remove the bowl from the microwave and whisk.

  5. Microwave on high for another 3 minutes. Remove the bowl from the microwave and whisk.

  6. Cover and set the bowl aside for 10 minutes to cool before refrigerating to get cold and thick. 

  7. Spoon the custard mixture into a piping bag fitted with a star nozzle and pipe over each cupcake.

  8. Sprinkle some jelly powder over the top of each cupcake and ENJOY!

Jelly & Custard Cupcakes

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