My dad came
home with the most delicious milk tart cupcakes from Spar a while ago and
everyone in this house keeps talking about how amazing they were. It was my boyfriend’s birthday last week and
he asked if I could make a homemade version of those delights for him. I couldn’t find any recipes for these sweet
treats so I combined two recipes to make my very own one. Here’s how I did it!
To make the cupcakes: (Makes 12 cupcakes)
Preheat
the oven to 180 degrees.
140g margarine
½ cup sugar
2 eggs
¾ cup milk
1 ¾ cup flour
2 teaspoons baking powder
2 teaspoons vanilla essence
140g margarine
½ cup sugar
2 eggs
¾ cup milk
1 ¾ cup flour
2 teaspoons baking powder
2 teaspoons vanilla essence
1. Cream
margarine and sugar together.
2. Add eggs and
mix well.
3. Add flour,
milk and vanilla essence alternatively.
4. Add baking
powder, mix well and spoon into patty pans.
5. Bake for ten
minutes.
6. Once baked
to cool completely. After cooling, use a
knife to cut a small circle in the top of the cupcakes and hollow it just over
half way down.
To make the milk tart filling:
4
½ cups milk
1 cup sugar
3 beaten eggs
3 tablespoons flour
3 tablespoons corn starch
1 tablespoon margarine
1 teaspoon vanilla essence
1 cup sugar
3 beaten eggs
3 tablespoons flour
3 tablespoons corn starch
1 tablespoon margarine
1 teaspoon vanilla essence
1. Pour the
milk into a medium sized pot and add the sugar.
Bring the mixture to boil over a low heat, stirring frequently. (This takes quite a while to do but don’t be
tempted to turn up the heat too high because you will end up with curdled milk
and need to start again.)
2. Beat
together the eggs, flour and corn starch.
Mix well so that there are no lumps in the mixture.
3. Once the
milk has boiled, pour it into the egg mixture while stirring. Once blended, pour the whole mixture back
into the pot. Place it on the stove at a
medium-low heat and stir until the mixture thickens. Remove the pot from the heat and add the
margarine and vanilla. Stir well until the
margarine has completely melted.
4. Spoon the
mixture into the hollowed cupcakes until each has a nice peak. Sprinkle with cinnamon and leave in the fridge
to set, preferably overnight.
Happy Monday
xxx