Top Down: Custard and Jelly Cupcakes

Combine custard and jelly to put a sweet spin on your one our favourite treats. Cupcakes have never been so tasty.


  • 80g unsalted butter
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp Royal Baking Powder
  • 1/4 tsp salt
  • 140ml Ultramel Custard
  • 100 ml whole milk
  • 1 tsp vanilla essence
  • 2 large eggs

Custard filling

  • 250ml Ultra Mel Custard
  • 1 Tbs cornflour
  • ½ tsp lemon juice
  • 1 ½ tsp water

Jelly icing

  • 80g strawberry jelly powder
  • 1 Tbs cornflour
  • ⅓ cup white sugar
  • 1 egg white
  • ½ tsp vanilla essence
  • ¼ cup boiling water



Preheat oven to 180℃ and line a cupcake tin with cases. Using a handheld electric mixer or whisk, beat together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.

In a jug, whisk together the Ultra Mel Custard, milk, vanilla essence and eggs by hand, then pour the three-quarters of this mixture into the dry ingredients, while still whisking on a slow speed. Scrape down the sides of the bowl to make sure all the ingredients are well incorporated.

Add the remaining Ultra Mel Custard and milk mixture and beat again, on a medium speed, until the batter is smooth. Divide the batter between the cupcake cases, filling each one two-thirds of the way up. Bake the cupcakes for 20 minutes (depending on your oven) or until the sponges bounce back from the tin when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down completely.

Custard filling

Make a paste of the cornflour, lemon juice and water. Heat the Ultra Mel Custard over a medium heat and stir in the cornflour paste. Stir continuously until the mixture boils and thickens. Remove from the heat. Place the custard in a bowl and cover the surface with a piece of cling wrap, then put it in the fridge to cool.

Jelly icing

Mix everything together (except the boiling water) in a large bowl. Add the boiling water gradually while mixing the content of the bowl on a medium speed. Once the water has been added completely, continue to mix for about 5 minutes on a high speed. 


Once everything has cooled and set, using a sharp knife, cut a well in the centre of each cupcake and place about a teaspoon of custard filling inside it then pipe some jelly icing over the top of the cupcake.