One of the reasons I started this blog was to enter the Iron Cupcake: Earth Challenge. The theme for December is “Chocolate with a Twist” and when I first found out, I thought… oh boy this is going to be a challenge. What could I come up with that hadn’t already been done before? I thought about it for quite a while until one day I was eating one of my little brother’s chocolate custard desserts.

It suddenly occurred to me that I could somehow incorporate chocolate custard into my cupcake entry. So I decided to make a yummy white chocolate custard. I just needed to pair it with something that would compliment it perfectly.
It all started to come together when I thought about using plums. Then I had the perfect combination; it would be like a Christmas plum pudding with custard… but in a cupcake! That was when I knew I had to add brandy into the custard. I am so happy with the way this turned out. The flavours work really well together and they were eaten very quickly…

Making them mini-sized was actually an accident. I ran out of regular cupcake cases at the last minute and had to use smaller ones. I don’t mind at all though because they are just perfect bite-sized. I think I will definitely have to make these again next Christmas.

I have included the recipes for both the custard and the cupcakes. The custard should be made the day before as it will thicken considerably when it has been in the fridge overnight, making it really easy to pipe.
The cupcakes were really easy to make; I just made it up as I went along and threw in whatever I thought would taste really nice and thankfully, it worked!


Plum Cupcakes with White Chocolate and Brandy Custard
Makes 48 mini cupcakes

2 cups self-raising flour
3/4 cups caster sugar
1 tsp mixed spice
125g butter melted, cooled
2 eggs
3/4 cups orange juice
250g prunes, chopped

600ml single cream
60g white chocolate, chopped
4 egg yolks
1/4 cup caster sugar
1 tbs cornflour
1/4 cup brandy

To make the custard, combine the chocolate and cream in a saucepan over a low heat and stir until the chocolate has melted. Bring to the boil and then set aside.
Combine the egg yolks, sugar and cornflour into a bowl and whisk until combined.
Pour the cream mixture over the egg, whisking well.
Return to the saucepan and add the brandy. Stir over a low heat until the custard thickens. When cool, place in the fridge.

Preheat the oven to 160C

To make the cupcakes, combine the prunes and the orange juice in a bowl and let them sit for about 10 minutes.
Sift the flour into a bowl and combine with the sugar and spice. Make a well in the center.
Add the eggs, butter, prunes and the juice and fold into the flour mixture and stir until just combined.
Spoon the batter into prepared cupcake cases and bake for 15-20 or until a toothpick comes out clean.

Let them cool down and carefully peal the cases off. Spoon the thick custard into a piping bag and carefully pipe onto the cupcakes. Serve immediately!


All challengers will be competing to win this ETSY prize pack from these artists:

BETTY TURBO as well as a pair of cupcake earrings from LOTS OF SPRINKLES
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice – sweet!

As an added bonus for December we have adorable cupcake pincushions complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY.
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books. Iron Cupcake:Earth is sponsored in part by 1-800-FLOWERS.

If you like what you see, vote for me here at No one puts cupcake in a corner.
Voting begins on December 29 until January 2nd.