Neverfail cupcakes

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 12

By Kyte

(1 Vote) 6


  • 150g caster sugar

  • 150g flour

  • 3 eggs

  • 150g margarine

  • 3 tbsp custard powder


  1. Preheat oven to 180C/160C Fan/Gas Mark 4.
  2. Line a couple of muffin tins with muffin cases.
  3. Sieve the flour and custard powder into a separate bowl.
  4. In a different bowl, cream together the sugar and margarine.
  5. Mix in an egg at a time, adding a dessert spoon of the flour to stop it separating (no need to beat the eggs before adding).
  6. Fold in the flour with a metal spoon.
  7. Spoon the mixture into the muffin cases.
  8. Cook for 15-20 minutes, until risen and golden brown.
  9. To decorate: make up some butter cream using icing sugar and butter/margarine and pipe it in a spiral on the top, then scatter various sprinkles on top.

Handy Hint

Use muffin cases and muffin tins for those American Cupcake style cakes.
Fill the muffin cases 2/3 full. The custard powder means that they seem to rise nicely and don't dry out

Additional Information

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Vegetarian

  • Nut Free

Avg. user rating:


Rate this recipe

Your comments

  • MoonRover 15/07/14 18:57

    self raising flour?

  • Marcipex 13/07/14 22:24

    Custard powder, not actual custard? It's not really clear.

  • sun76 10/07/14 18:11

    When is the custard added??

  • elsnana 27/06/11 12:01

    these cupcakes are gorgeous, i added the custard powder with the flour, sieved them both together.

  • mammamic 13/05/10 14:44

    Hi - when is the custard powder added?

  • 11/05/10 08:58

    The custard powder makes all the difference and since using it I've never had a failure.