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Tipsy (Milk) Tart Cupcakes


Makes 12

Hands-on time: 30 minutes

Hands-off time: 1 hour 30 minutes

INGREDIENTS

For the cupcakes:

¾ (187.5g) pitted dried date brick

1 tsp bicarbonate of soda

¼ cup (56g) butter, softened

½ cup (97.5g) brown sugar

¼ cup milk

1 large egg

1½ tbsp Fish Eagle Brandy

1¼ cups (141g) self-raising flour

For the sauce:

2 tbsp Fish Eagle Brandy

¼ cup (55g) brown sugar

2 tsp butter, softened

For the milk tart icing:

2 tbsp vanilla custard powder

1 cup milk

1¾ cup (211g) icing sugar

1 cup (227g) butter, softened

2 tsp ground cinnamon

Serving suggestion: Fish Eagle Brandy on the rocks

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

For the cupcakes:


1. Preheat the oven to 180°C, on the fan assisted setting, and line a 12-hole muffin tin with cupcake liners. Lightly grease the muffin liners with non-stick cooking spray.


2. Crumble the pitted date brick into a heatproof bowl. Add 1 cup of hot water and heat the dates in the microwave on high for 1-2 minutes to soften.


3. Carefully remove the bowl from the microwave and add the bicarbonate of soda. Mash the dates with a fork to break up any big chunks. Set aside to cool for 5 minutes.


4. In a large mixing bowl, using an electric hand mixer, beat the butter and brown sugar together for 2-3 minutes until light and fluffy.


5. Add the milk, eggs, cooled soaked dates and Fish Eagle Brandy. Beat for 1 minute until combined. *Chef’s Tip: Place a clean, damp tea towel underneath the mixing bowl to stop it from slipping!


6. Sieve in the self-raising flour and mix until combined.


7. Divide the batter between the cupcake liners.


8. Bake the cupcakes for 12-15 minutes until cooked through. Remove the cupcakes from the oven and poke a few holes in the cupcakes with a wooden skewer.

For the sauce:


9. In a heatproof bowl, microwave the Fish Eagle Brandy, sugar, butter and ¼ cup of hot water in 30-second intervals until the butter has melted and the sugar has dissolved. *Chef’s Tip: Add a pinch of salt to intensify the flavours!


10. Using a spoon, carefully drizzle the brandy sauce over the warm poked cupcakes. Remove the cupcakes from the tin and set aside on a wire rack to cool completely.

For the milk tart icing:


11. In a heatproof bowl, stir together the custard powder and ¼ cup of milk to form a paste. Add the rest of the milk and 2 tablespoons of icing sugar. Whisk until smooth.


12. Heat the custard in the microwave on high for 3 minutes, whisking every minute to ensure a thick and lump free custard.


13. Once cooked, place plastic wrap directly onto the custard in the bowl to prevent a skin from forming and allow to cool in the fridge for 30 minutes.


14. Using an electric hand-mixer, beat the remaining icing sugar and butter for 3-4 minutes until light and fluffy.


15. Whisk the cooled custard to loosen it. Add the cooled custard and ½ teaspoon of cinnamon to the butter and sugar-mixture and beat for a further 2-3 minutes until smooth. *Chef’s Tip: Refrigerate the icing for 15 minutes if it’s too soft!


16. Fit a piping bag with a large round piping nozzle. Fill the piping bag with the milk tart icing and pipe a swirl of icing on top of each cupcake.


17. Using a small sieve, dust the remaining cinnamon over the iced cupcakes.


18. Serve the cupcakes with some Fish Eagle Brandy on the rocks and ENJOY!



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