Ingredients:
For the cupcakes:
- 1 ½ cups (190g) cake flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (125g) unsalted butter, softened
- 1 cup (200g) white sugar
- 2 large eggs
- 1 tsp vanilla essence
- ½ cup (125ml) full-cream milk
- 2 tbsp Amarula cream liqueur
For the filling (milk tart custard):
- 1 cup (250ml) milk
- 2 tbsp (30ml) cornflour (Maizena)
- 2 tbsp (30ml) white sugar
- 1 egg yolk
- ½ tsp vanilla essence
- Ground cinnamon for dusting
Method:
- Make the custard filling:
In a small saucepan, whisk together cornflour, sugar, egg yolk, and milk. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in vanilla, and let cool completely. Refrigerate until ready to use.
- Prepare the cupcakes:
Preheat the oven to 180°C and line a 12-cup muffin tray with paper liners.
In a bowl, sift together flour, baking powder, cinnamon, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and Amarula.
Alternate adding dry ingredients and milk, mixing just until combined.
Spoon batter into cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a skewer inserted comes out clean. Cool completely.
- Fill and decorate:
Use a small knife or piping nozzle to cut out the centre of each cupcake. Fill with the cooled custard. Dust with cinnamon or top with whipped cream for extra indulgence.