Jamie’s Masterclass Gourmet Milk Tart Cupcakes

Recipe by Jamie Adriaans
See more of Jamie’s creations: instagram.com/jamies.cupcakery

Jamie's Masterclass Gourmet Milk Tart Cupcakes


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)

  1. 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.
  2. 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

  1. Add dry ingredients together, then mix through butter and add essence.
  2. 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.
  3. 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

  1. 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.
  2. 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


  1. Add sifted flour and caster sugar into a saucepan. Then add whole milk and place over medium heat until mixture thickens.
  2. Place it aside to cool and then place plastic wrap directly over the roux for it not to form a skin.
  3. I like to chill the mixture in the fridge until I add it to the whipped butter in my mixer.
  4. The roux should be added in stages until fully incorporated with the butter.
  5. I then add the Caramel essence and Cinnamon before putting it in a piping bag for decorating.

Milk Tartlet

  1. 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.
  2. The other half I use for the filling of the cupcakes.
  3. I mix about 3 tablespoons of icing loosely into the custard and put it into a piping bag for filling the cupcakes.
  4. 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