Portuguese Custard Cupcakes
- Reviews 1
Ready In: 1 hr 10 mins
Yields: 24 cupcakes
Ingredients
- 1 cup all-purpose flour
- 2 3⁄4 cups granulated sugar
- 3 large eggs, room temperature
- 1⁄2 cup butter, melted and cooled
- 2 1⁄2 cups milk, warm
- 1 grated lemon zest
Directions
- Preheat the oven to 300°F Grease cupcake tins with butter.
- Beat the eggs until lemon coloured. Add the sugar and butter and continue to beat until thick, then add the lemon rind.
- Pour warm milk into egg mixture while continuing to beat. Once blended, fold in the flour until well mixed.
- Fill the tins half way up and bake for approximately 1 hour, or until a tester inserted comes out clean.
- Cool in pans on a rack. Cupcakes will sink during the cooling process.
- You can also use medium sized muffin tins to make 48 smaller custard cupcakes. They will cook for approximately 45 minutes.
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