Empty My Fridge
Malva Pudding & Custard Cupcakes
Ingredients
- Egg2
- Sugar2 ¾ cups
- Apricot jam3 tbsp
- Butter · melted, softened7 tbsp + ¾ cups
- Vinegar4 tsp
- Flour1 ¼ cups
- Baking soda1 ¼ tsp
- Milk½ cups
- Brown sugar¼ cups
- Cream½ cups
- Cream cheese½ cups
- Vanilla4 tsp
- Custard · powder½ cups
Instructions
- Preheat the oven to 180°C and spray and line a 12-hole muffin tin.
- Beat the eggs and castor sugar until pale, thick and ribbon-like. Whisk in the apricot jam, then stir in the vinegar and melted butter.
- Gently fold in the Sasko Cake Wheat Flour and bicarbonate of soda. Once combined, add the milk and mix until fully incorporated.
- Fill the lined muffin tin two-thirds full and bake at 180°C for 20 to 25 minutes.
- Simmer the sauce ingredients (butter, brown sugar and cream) in a small pot until melted and combined. Pour about 2 tablespoons over each cupcake as soon as they come out of the oven.
- Beat the softened butter and cream cheese, then add the icing sugar, custard powder and vanilla and beat until well combined.
- Once the cakes are cool and soaked, pipe tall swirls of custard icing on each using a star nozzle.
- Garnish with speckled eggs and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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