Name: Apple custard teacakes
Cook time: 55 min
Total time: 55 min
Ingredients: Custard; 1 tablespoon custard powder; 1 tablespoon caster (superfine) sugar; 1/2 cup (125ml) milk; 1/4 teaspoon vanilla extract; 90 gram (3 ounces) butter, softened; 1/2 teaspoon vanilla extract; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 3/4 cup (110g) self-raising flour; 1/4 cup (30g) custard powder; 2 tablespoon milk; 1 large apple (200g), unpeeled, cored, sliced finely; 30 gram (1 ounce) butter, extra, melted; 1 tablespoon caster (superfine) sugar, extra; 1/2 teaspoon ground cinnamon

Apple custard teacakes

With a creamy custard filling and cinnamon sugar topping, these apple muffins are the perfect sweet treat.

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Makes 6 Item

Cook

55M

Ingredients

Custard

1 tablespoon custard powder

1 tablespoon caster (superfine) sugar

1/2 cup (125ml) milk

1/4 teaspoon vanilla extract

90 gram (3 ounces) butter, softened

1/2 teaspoon vanilla extract

1/2 cup (110g) caster (superfine) sugar

2 eggs

3/4 cup (110g) self-raising flour

1/4 cup (30g) custard powder

2 tablespoon milk

1 large apple (200g), unpeeled, cored, sliced finely

30 gram (1 ounce) butter, extra, melted

1 tablespoon caster (superfine) sugar, extra

1/2 teaspoon ground cinnamon

Method

1.To make custard, blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap, cool.

2.Preheat oven to 180°C/350°F. Line 6-hole (¾-cup/180ml) texas muffin pan with paper cases.

3.Beat butter, extract, sugar, eggs, sifted flour and custard powder and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

4.Divide half the mixture among paper cases. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake. Bake about 40 minutes.

5.Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes, top-side up, onto wire rack. Serve warm or cold.

These cakes are best eaten the day they are made.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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