MILK TART CUPCAKES
Ingredients:
For the Cupcakes:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Milk Tart Filling:
1½ cups whole milk
2 tbsp all-purpose flour
2 tbsp cornstarch
¼ cup granulated sugar
1 egg yolk
1 tsp vanilla extract
1 tsp butter
½ tsp ground cinnamon
For Topping:
Whipped cream or buttercream (optional)
Ground cinnamon for dusting
Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, salt, and cinnamon.
In another bowl, cream butter and sugar. Add eggs one at a time, then vanilla.
Alternate adding the dry ingredients and milk. Mix until smooth.
Fill liners ¾ full and bake for 18–20 mins. Cool completely.
2. Make the Milk Tart Filling:
In a saucepan, whisk milk, flour, cornstarch, sugar, and egg yolk. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat and stir in vanilla, butter, and cinnamon. Let cool completely.
3. Fill the Cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake. Spoon or pipe in the milk tart filling.
4. Top and Finish:
Optionally top with whipped cream or buttercream. Dust with ground cinnamon for the classic milk tart touch.