This month we all get to celebrate our Heritage, something we should always be proud of no matter which of our beautiful rainbow cultures you were born into. You might not know this, but Annie is half Greek and half South African/Afrikaans. A beautiful mix of two cultures who share two very similar loves, our family values and food!

In both our cultures family, food and celebrations are ingrained in our cultures and as Annie’s yiayia would say “if there aren’t any left overs, you didn’t cook enough”! Our family celebrations are big and we spend weeks planning all the traditional foods ww would make for Christmas and Easter and all the special moments in life. It’s where our love for baking started, born from the special moments in the kitchen with our Ouma and Yiayia, just like you will be doing!

This we are combining two South African favourites, Lamingtons and Milk Tart! Just add some Braai, Chops and Chommies for the perfect Heritage Day Celebration!


Preheat your oven to 180 degrees Celsius. Add your Vanilla Cake Mix in a bowl and to it, add 125g eggs (3 small eggs or 2 extra-large eggs), 100 ml of oil; and 110 ml water. Mix thoroughly together to combine for about 1 to 2 minutes.

Line your cupcake tray with the white cupcake cases. Spoon the batter into the prepared cupcake cases. Fill the cupcake cases three quarters of the way full (about two tablespoons).

Place your cupcakes in your preheated oven and bake for around 20 minutes until a skewer inserted in the middle comes out clean. Take them out the oven and allow to completely cool before dipping.


To make the chocolate icing, sift the chocolate sauce mix into a bowl. Add melted butter and milk and stir until the chocolate is smooth.

Peel away cupcake liner from vanilla cupcake.

Carefully and quickly dunk each cupcake into the chocolate glaze and turn to coat all over.

Allow the excess to drip off, then roll the cupcake in the coconut pressing to help the coconut stick. Allow the dipped cupcakes to set on a wire rack or baking tray.

Core the middle of the cupcake with an apple corer (about halfway down) or by cutting a section from the top of the cupcake with a knife.


Place milk and milk tart instant pudding into a mixing bowl fitted with a whist and mix for 2 minutes. You can also use a hand held mixer. Add cinnamon to taste. Allow to set in the fridge for 20-30 minutes (the longer the better)

Once set, scoop the milk tart instant pudding into your piping bag. If you wish, you can fit your piping bag with a nozzle.


Melt chocolate by placing piping bags in the microwave and heating for 30 second intervals. Cut a hole and gently fill your mould with your chocolate. Allow to set in the fridge before turning out.

Colour in your South African flags, cut them out and stick them to the toothpicks.

Cut a hole in your milk tart piping bag (if you didn’t use a nozzle) and fill and swirl the milk tart mixture inside and on top of your lamington cupcake.

Decorate with African Animal chocolate and flag.

Now have a lekker bite of your local bake!