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Lemon and Custard Cakes…

June 6, 2012

…served with a crunchy crumble topping and cream.

Today I had a disaster with the Crumble Cupcakes I had been planning yesterday. Not a complete disaster as the cakes were still delicious but not quite what I had planned.

Custard Cupcakes
140g margarine
140g caster sugar
3 medium eggs
100g self raising flour
25g custard powder
1tsp vanilla essence
1/2 tsp baking powder


Method (Preheat oven to 160 degrees Celsius)

1. Cream the margarine and sugar until light and fluffy. Beat in the vanilla essence.
2. Sift together the flour, baking powder and custard powder.
3. Add one egg at a time with a spoonful of the flour mix. Beat until all the eggs and flour are mixed in.
4. Spoon in to cake cases and bake in the oven for 20 minutes.

Today I popped a tsp of lemon curd in each cake but I don’t think the cake mixture was dense enough to stop the lemon curd from sinking to the bottom when baking. I then topped each cake with a spoonful of crumble, again this sank when baking.

Crumble Topping
50g margarine
100g self raising flour
50g sugar


The finished cakes were slightly disappointing but still tasted delicious.


So I decided to reheat them at teatime with some of the leftover crumble topping and serve with a spoonful of lemon curd and some double cream. 🙂



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