#CreateAStir Marvelous Mayo Milktart Cupcakes

Yes, you read correctly.  Mayonnaise cupcakes.  If you think about it, it isn’t really such a stretch.  Mayo is made using mainly eggs and oil.  Isn’t that what normally goes into a cake?  You see?  *lightbulb moment*

 

 

 

 

 

 

 

Using mayonnaise in baking also makes the baked goods deliciously moist.  As the case with an oil cake, it will in fact get better after a couple of days.  If you can keep your hands off it!

In my previous post I gave a bit of context about NOLA’s #CreateAStir campaign – #CreateAStir Deviled Eggs with a Twist! 

Inspiration hit when I decided to try making cupcakes (with NOLA mayonnaise) and fill it with a milktart filling. Cool huh?

First, let’s start with the cupcakes.

Mayonnaise Cupcakes

Loosely based on an Allrecipes recipe 

Pre-heat the oven to 180C

In a medium-sized mixing bowl, mix the following dry ingredients together:

• 2 cups flour (all-purpose)
• 1 cup brown sugar (I actually prefer white sugar.  Because I used brown sugar the cupcakes came out a bit darker than normal)
• 1 teaspoon Bicarb of soda
• 1 teaspoon of ground cinnamon

Make a well in the middle of the dry ingredients.

 

 

 

 

 

 

 

 

And stir in the following wet ingredients:

• 1 cup water
• 1 cup NOLA mayonnaise
• 1 teaspoon vanilla essence

 

 

 

 

 

 

 

In a cupcake (I made square cupcakes BTW)  tin, place 12 cupcake papers and spoon the cupcake mixture into it.  Be careful not to overfill.

 

 

 

 

 

 

 

Bake for 20 – 25 minutes.  Take out of the oven and leave to cool for a bit.

In the meantime…..

Milktart filling

In a medium saucepan, on medium heat, combine the following ingredients and bring to a boil:

• 2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter

Once it boils, remove it from the heat.

In a separate mixing bowl, mix together:

• 1 heaped tablespoon flour
• 1 heaped tablespoon cornstarch
• 1/4 cup white sugar

Whisk in 1 beaten egg.  Whisk until the mixture is smooth.

Add to the warm milk mixture, turn up the heat (up to medium heat) and simmer for 5 minutes. Remove from heat.

 

 

 

 

 

 

 

Going back to the cupcakes!  I’ve got this nifty little gadget to remove the centre of cupcakes, muffins, etc. So that it looks like this:

 

 

 

 

 

 

 

Fill the centres with the milktart filling, and sprinkle some cinnamon over the cupcakes.

 

 

 

 

 

 

 

And now, for the icing.  Which I must admit, I didn’t get 100% right, because I was starting to get a little impatient to try these Marvelous Mayo Milktart Cupcakes!

The recipefor the buttercream icing is correct, I just softened the butter too much, and added a bit too much milk, so the icing was a bit runny and ‘grainy’.  Still tasted delicious though!

In a large bowl, beat 140g softened butter.  Add 140g icing sugar/powder and beat until smooth.  Add the rest of the icing sugar, with 1/2 teaspoon vanilla essence and 1/2 teaspoon ground cinnamon, plus 1 tbsp milk until creamy and smooth.  Add 1 more tbsp milk if needed.

Cover the cupcakes with the icing, and ta-da!  There you go!  Looks divine doesn’t it?