The 23rd September we celebrate Heritage Day in South Africa and what better way than to celebrate with Milktart cupcakes. Our milktart is the traditional creme patisserie, with additional custard powder added. A lot of stirring is required to avoid lumps and sieve the liquid back into the pot to discard any little gooey bits from the eggs.
1 cup self raising flour
½ cup all purpose flour
¼ tsp baking powder
1 tsp vanilla essence
¼ cup milk
Preheat oven 180°. Line a 12 cupcake pan with paper cups.
Mix the sugar and butter till smooth and pale. Add an egg at a time. Add vanilla essence.
Alternate dry ingredients with milk. Beat on high speed for a minute.
Spoon into 12 cupcake cup pan.
Bake for 18 minutes or till skewer comes out clean. Remove from oven and immediately remove from pan and place on rack to cool.
1 cup milk
2 tsp cornflour
1 tsp custard powder
3 Tbs sugar
1tsp vanilla essence
Bring the milk to a simmer, not boil. In a bowl mix powders, sugar, and egg well.
Temper the egg mixture, add vanilla essence, pour back through a sieve to the pot, return to stove and cook till mixture thickens to a gravy consistency. It will continue to thicken once removed from the heat. Transfer to a bowl, place plastic wrap on the custard to avoid skin forming. Leave to cool.
Use a core remover and remove the center of the cupcake, fill with the custard.
Use the balance in your icing.
4 cups icing sugar
Balance of custard
Mix the butter and icing till smooth adding a tablespoon of custard at a time till you have a smooth and firm icing. Decorate your cupcakes, sprinkle with cinnamon.