Cupcakes
Preheat your oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, combine the cupcake mix, egg, melted butter, and milk. Mix until smooth and well combined. Divide the batter evenly among the cupcake liners. Bake for approximately 15 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool.
Milk Tart Frosting
In a saucepan, heat the milk and the cinnamon stick over medium heat until it begins to simmer. Remove from heat and let it steep for 10 minutes.
In a separate bowl, whisk together the corn flour, sugar, and egg yolks until smooth.
Remove the cinnamon stick from the milk, then gradually whisk the warm milk into the egg mixture.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
Remove from heat, stir in the vanilla essence, and let the mixture cool to room temperature.
In a separate bowl, beat the softened butter until creamy. Gradually add the cooled milk mixture, beating until smooth and fluffy.
Pipe or spread the milk tart frosting onto each cooled cupcake. Lightly dust with ground cinnamon for the classic milk tart finish.
Serve immediately, or refrigerate until ready to enjoy.
