Recipe by Jamie Adriaans
See more of Jamie’s creations: instagram.com/jamies.cupcakery
Jamie's Masterclass Gourmet Milk Tart Cupcakes
Custard
1.5 cups of whole milk
2 heaped tablespoons of cornstarch
1 tbsp self raising flour
1 egg yolk
1/3 or 85g cup of sugar
Pinch of Cinnamon
10 drops of Caramel essence (brand used is Flavour Nation)
- Add ingredients together in a saucepan. Stir until mixture thickens over medium heat, this should make a thick custard. This will be used for filling and the mini milk tart on top of the cupcake.
- Place in a heatproof bowl to cool at room temp then place plastic wrap directly over the custard and put in the fridge to chill for 1 and a half hours. (the time for the custard to set will increase if the recipe is doubled)
Biscuit Base for Tartlet
2 cups of cake flour
1/2 cup of icing sugar
250g of butter softened in microwave
1/2 tsp of salt
5 drops of Caramel essence
- Add dry ingredients together, then mix through butter and add essence.
- Grease the mini muffin pan well and then take a tablespoon of biscuit dough and form the base of the tartlet using the shape of the pan.
- It goes in the oven for 15min at 170 degrees.
Cupcake Base
420g Self raising flour
420g castor sugar
Pinch of Salt
1 tbsp cinnamon
150ml canola oil
250g whole milk
2 eggs
10 drops of Caramel essence
- Add together dry ingredients, add together the wet ingredients and then mix them together. I usually use a whisk to mix everything through until they are combined.
- Then they are baked at 170 degrees for 20 minutes.
Ermine Frosting
455g Whole milk
85g self raising flour
400g caster sugar
455g butter
1 tbsp of cinnemon
10 drops of Caramel essence
Roux
- Add sifted flour and caster sugar into a saucepan. Then add whole milk and place over medium heat until mixture thickens.
- Place it aside to cool and then place plastic wrap directly over the roux for it not to form a skin.
- I like to chill the mixture in the fridge until I add it to the whipped butter in my mixer.
- The roux should be added in stages until fully incorporated with the butter.
- I then add the Caramel essence and Cinnamon before putting it in a piping bag for decorating.
Milk Tartlet
- In a piping bag I place my round piping tip and then mix up the custard which has set and put half in a piping bag to pipe into the biscuit bases.
- The other half I use for the filling of the cupcakes.
- I mix about 3 tablespoons of icing loosely into the custard and put it into a piping bag for filling the cupcakes.
- I then decenter the cupcakes that have cooled and fill them with the custard and frosting mixture. Then I frost my cupcake with cinnamon flavoured ermine frosting, I top it off with the milk tartlet and a dusting of cinnamon over the top of the cupcake.
* Note: I do use a concentrated Caramel essence, but if you use the moirs essence then it is a teaspoon of essence to be added
