Chocolate Cupcakes with Buttercream Topping

As mentioned in an entry in my family blog, these gems were made on a holiday. Had a really fun time preparing it, the icing part is a perfect activity for your kids to get involved with. Original cupcake recipe by Betty Saw and the custard-ly topping is adapted fromNigella's recipe in her book Feast. Yummy!

Ingredients :

125 gram castor sugar

4 large eggs

225 ml sour cream

225g good quality chocolate

150g self raising flour (sifted)

Line muffin tin with papercups. Preheat oven at 200 degree Celcius. Beat sugar and eggs until white and thick. Melt chocolate using double boiler method and mix in the sour cream. Add the chocolate into the egg mixture. Add in the sifted flour, mix till well combined. Spoon mixture into the cups and bake for 20-25 minutes. When cupcakes are ready, let it cool on wire rack before icing it.

For Buttercream Topping :

250g icing sugar

8 teaspoons Bird's custard powder

150g soft unsalted butter

1/2 teaspoon of lemon zest

3 teaspoon boiling water

Process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Add the lemon zest. Feed the boiling water down the funnel with the motor running to make the topping easier to spread. Divide into 3 parts and mix with food colouring of choice. Spread or pipe on cooled cupcakes.