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I use the Golden Cloud Vanilla cake mix and bake the cupcakes as per box. Let them cool.

  • For the milktart:
  • 1 tin condensed milk
  • 2 ½ cups milk
  • 2 tablespoons melted butter
  • 4 eggs
  • 3 tablespoons custard powder
  • 3 tablespoons Maizena
  • pinch of salt
  • 1 teaspoon vanilla essence

Put all ingredients in a microwave safe bowl and mix well.
Microwave on high for 7 minutes. Remove bowl from microwave and mix well with an electric mixer.
Put back in microwave and microwave on high for 5 minutes. Again remove bowl and mix with an electric mixer until smooth.  Return to microwave and microwave for a last 3 minutes on high.
Remove and mix with electric mixer until smooth.
Put a layer or cling wrap directly on the mixture so not to allow a skin to form and let the mixture cool a little, about 15 min.
Cut out a hole from the centre of prepared cupcakes. Put milktart mix in a piping bag with a large nozzle and pipe onto cupcakes firstly filling the hole in the centre. Dust with cinnamon and let set.

These tasted even better the next day. I didn’t keep them in the fridge. Yet again they didn’t last very long!!

Recipe posted by Dalila De Barros Viljoen
Photo:  Dalila De Barros Viljoen

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