Vanilla Magic Custard Cupcakes are melt-in-your-mouth, light, soft, and creamy, triple-layer vanilla cupcakes topped with whipped cream. If you like Vanilla Magic Custard Cake, then you have to try these magic cupcakes. They have a dense custard-like bottom, creamy vanilla pudding center, and fluffy sponge layer on top, and as a bonus a dollop of whipped cream on top.
Magic Custard Cakes
Vanilla Magic Custard Cake and Easy Banana Magic Cake are among the most popular recipes here on my blog. These cakes are not called ‘magic’ for no reason. When you mix together a few simple ingredients: eggs, sugar, flour, butter, and milk, then pour the mixture into the baking dish and place it in the oven, the real magic starts!
While baking in the oven this mixture is separating and forms three layers. Yes, you understand well. You make one batter and get a quick, easy, and delicious 3-layer cake.
During all these years since the recipes were posted on the blog, there have been a lot of questions about whether the recipe can be doubled and bake in a 9×13 baking dish. Also many of you have asked can be baked as a cupcake. To tell the truth, I was curious about the same question: ‘Would this recipe works for cupcakes?’
Vanilla Magic Custard cupcakes
However, there was only one way to find out. I made the mixture and divide the batter into cupcake paper liners. Then, I made a little test. I baked six in a cupcake pan lined with paper liners and six in greased cupcake pan without the liners.
My main doubt was would the cupcakes baked in paper liners be able to peel nicely since they are very soft and tender with jiggly custard in the center. On the other hand, I was concerned, if I bake them in the greased pan. Would they stick to the pan and break when I try to take them out.
Both final results are very satisfying. But I liked more the ones baked in paper liners. The ones baked in greased pan stuck a little and had to run a thin knife around the cupcakes to help them loose from the pan.
Also, I was wondering if I don’t bake them long enough, they won’t get out from the pan without breaking apart. After all, the main trick with these magic custard cakes is to guess the right baking time. If you don’t bake them long enough, the center stays runny and you can’t cut the slices. And if you bake them too long, the middle layer sets too much and turned out dense like the bottom layer, so you’ll end up with two cake layers instead of three.
However, my little experiment went just fine. I was very satisfied with these vanilla magic custard cupcakes. And adding a dollop of whipped cream on top really compliments the flavor.
Try, and please let me know your impressions.
Vanilla Magic Custard Cupcakes are melt-in-your-mouth, light, soft, and creamy, triple-layer vanilla cupcakes topped with whipped cream.
- 1/2 cup unsalted butter-melted and slightly cooled
- 2 cups milk-lukewarm
- 1 and 1/4 cups (150 g) powdered sugar-sifted
- 4 large eggs-separated
- 1 Tablespoon water
- 1 cup (115g) sifted all-purpose flour (measure the flour correctly, if you add too much flour you won’t et 3 layers)
- 3 teaspoons vanilla extract
Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 325°F
- Line 12 count standard cupcake pan with paper liner and set aside.
- Whip the egg whites until stiff peaks form, set aside.
- Beat the egg yolks and powdered sugar until pale yellow.
- Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
- Mix in the flour until evenly incorporated.
- Slowly beat in the milk and vanilla extract until well combined.
- Using a rubber spatula, fold in the egg whites. The batter is very thin and the egg whites will float on top. That’s OK, just break the egg whites into small lumps, you don’t need to incorporate them completely in the mixture. That egg white lumps will form the top sponge layer.
- Fill each paper cups almost to the top. Just make sure to grab both the liquid portion of the mixture and the egg white lumps for each cupcake. Bake about 22-28 minutes, until the cupcakes are barely jiggly in the center. Start checking after 20 minutes. If you bake them too long, you won’t get 3 layers. Center custard layer will set, and you will end up with 2-layer cupcakes.
- Cupcakes will rise and have a nice domed top when you take them from the oven, but they will deflate as they cool.
- Cool the cupcakes completely before adding whipped cream on top.
- To make the whipped cream, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form. Spoon over cooled cupcakes.