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Cloud Soft Cupcakes with Silky Mock Cream are light, airy, and topped with a smooth custard-style frosting that feels indulgent without being heavy.
Cloud Soft Cupcakes with Silky Mock Cream have that delicate crumb and a frosting that’s surprisingly easy to make. The texture alone makes them worth trying.
Why You Will Love and Enjoy These Cloud Soft Cupcakes with Silky Mock Cream
- The texture is incredibly light and fluffy without being dry
- The mock cream tastes like a mix of custard and whipped cream
- It’s simple ingredients but feels like a bakery-level treat
Soft oil-based cupcakes with homemade mock cream frosting.
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Cloud Soft Cupcakes with Silky Mock Cream
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 18–20 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These cupcakes turn out unbelievably soft with a light, airy crumb that almost melts as you bite into them. The mock cream is rich and silky, somewhere between custard and whipped cream, and honestly… hard to stop tasting.
Ingredients
Cupcakes
- 4 jumbo eggs, separated
- 1 tsp vanilla essence
- 1 cup caster sugar
- 1 1/3 cups cake flour
- 1/4 cup Maizena
- 3 tsp baking powder
- 1/3 cup oil
- 1/3 cup boiling water
- 2 Tbsp plain double cream yogurt
Mock Cream
- 1 cup milk (plus extra to mix paste)
- 2 heaped Tbsp Maizena
- 1/2 cup butter, softened
- 2/3 cup caster sugar (adjust to taste)
- 1 tsp vanilla essence
Topping
- 3 Milky Bar chocolates, melted
- Sprinkles
Instructions
Cupcakes
- Preheat your oven to 350⁰F (180⁰C) and line a cupcake tray.
- In a clean bowl, beat the 4 egg whites until stiff peaks form. If the bowl isn’t grease-free, they won’t whip properly.
- Gradually add the 1 cup caster sugar, a little at a time, beating until glossy, and you can’t feel sugar granules anymore.
- In another bowl, whisk together the 4 egg yolks, 1 tsp vanilla essence, 1/3 cup oil, 2 Tbsp yogurt, and 1/3 cup boiling water.
- Gently mix the yolk mixture into the egg whites. Keep it light so you don’t knock out the air.
- Sift together the 1 1/3 cups cake flour, 1/4 cup Maizena, and 3 tsp baking powder.
- Fold the dry ingredients into the batter in batches. Use a spatula and go slowly.
- Spoon batter into cupcake cases, filling about 3/4 full. If you overfill, they’ll collapse slightly in the middle.
- Bake for 15 to 18 minutes, or until a skewer comes out clean. DO NOT open the oven, they will sink.
- Let them cool in the tray for a few minutes, then move to a rack to cool completely before decorating.
Mock Cream
- In a small bowl, mix the 2 heaped Tbsp Maizena with enough extra milk to form a smooth paste; it should be just pourable.
- Heat the 1 cup of milk in a saucepan until just boiling.
- Slowly pour in the Maizena paste while whisking constantly.
- Keep whisking for about a minute until it thickens to a soft custard consistency. Don’t let it go lumpy.
- Remove from heat and let it cool completely.
- In another bowl, beat the 125 g butter until pale and fluffy, about 8 to 10 minutes, as it should look almost whipped.
- Add the 2/3 cup caster sugar gradually, beating well after each addition. Then beat another 5 minutes until smooth.
- Add the 1 tsp vanilla essence and mix.
- Start adding the cooled milk mixture, a big spoon at a time, beating continuously. Make sure it’s fully cool, or the butter will melt.
- Keep beating until it becomes smooth and creamy, almost like a soft custard cream. If it looks split, just keep beating; it usually comes together.
Assemble
- Melt the 3 Milky Bar chocolates gently and let cool slightly.
- Pipe or spread the mock cream onto completely cooled cupcakes.
- Drizzle with melted chocolate and finish with sprinkles, strawberries, cherries or whatever you enjoy.
Notes
Prepared, tried, and tested by Feriel
Nutrition
- Serving Size: 1
- Calories: 208
- Sugar: 14.2 g
- Sodium: 23 mg
- Fat: 11.9 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 24.2 g
- Fiber: 0.7 g
- Protein: 3.1 g
- Cholesterol: 50.2 mg
The first bite is so soft it almost feels underbaked, but it’s exactly right and completely irresistible. That creamy topping seals the deal in the best way.
Cloud Soft Cupcakes with Silky Mock Cream stand out for their incredibly soft texture and smooth, creamy topping that feels both light and rich at the same time. The balance between the airy sponge and the custard-style cream makes each bite satisfying, making it a recipe worth trying when something a little more special is needed without extra complexity.
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