LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
40 MINS
20 MINS
20 MINS
INGREDIENTS
For the cupcakes:
2 large eggs
¾ cup (165g) castor sugar
3 tbsp (50ml) smooth apricot jam
3 tbsp (40g) salted butter, melted
4 tsp (20ml) white vinegar
1 ¼ cups (160g) SASKO Cake Wheat Flour
1 ¼ tsp (6ml) bicarbonate of soda
½ cup (110ml) milk
For the sauce:
¼ cup (60g) butter
¼ cup (45g) brown sugar
½ cup (115ml) cream
For the Icing:
¾ cup (180g) butter butter, softened
½ cup (110g) plain cream cheese, room temperature
2 cups (250g) icing sugar, sifted
4 tsp (20ml) vanilla essence
½ cup (50g) custard powder
METHOD
1. Preheat the oven to 180C and spray and line a 12-hole muffin tin.
For the cupcakes:
2. In a large mixing bowl, use an electric beater to beat the eggs and castor sugar until pale, thick, and ribbon-like. Whisk in apricot jam, then stir in the vinegar and melted butter mixture.
3. Gently incorporate the flour and bicarb. Once combined, add the milk and mix until fully incorporated.
4. Fill the lined muffin tin 2/3 full and bake at 180°C for 20-25 mins.
For the sauce:
5. Add all the sauce ingredients to a small pot and simmer until melted and combined. Pour the sauce over the cupcakes as soon as they come out of the oven, about 2 tablespoons of sauce per cupcake.
For the icing:
6. In a large mixing bowl, use an electric beater to beat the butter and cream cheese, then add the icing sugar, custard powder and vanilla essence. Beat until well combined.
7. Pipe tall swirls of custard icing onto the cooled, soaked cakes using a star nozzle and piping bag.
8. Garnish with speckled eggs, serve and ENJOY!
Malva Pudding & Custard Cupcakes
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LEVEL:
EASY
SERVES:
12
TOTAL TIME:
40 MINS
PREP TIME:
20 MINS
COOK TIME:
20 MINS
Malva Pudding & Custard Cupcakes
INGREDIENTS
For the cupcakes:
2 large eggs
¾ cup (165g) castor sugar
3 tbsp (50ml) smooth apricot jam
3 tbsp (40g) salted butter, melted
4 tsp (20ml) white vinegar
1 ¼ cups (160g) SASKO Cake Wheat Flour
1 ¼ tsp (6ml) bicarbonate of soda
½ cup (110ml) milk
For the sauce:
¼ cup (60g) butter
¼ cup (45g) brown sugar
½ cup (115ml) cream
For the Icing:
¾ cup (180g) butter butter, softened
½ cup (110g) plain cream cheese, room temperature
2 cups (250g) icing sugar, sifted
4 tsp (20ml) vanilla essence
½ cup (50g) custard powder
METHOD
1. Preheat the oven to 180C and spray and line a 12-hole muffin tin.
For the cupcakes:
2. In a large mixing bowl, use an electric beater to beat the eggs and castor sugar until pale, thick, and ribbon-like. Whisk in apricot jam, then stir in the vinegar and melted butter mixture.
3. Gently incorporate the flour and bicarb. Once combined, add the milk and mix until fully incorporated.
4. Fill the lined muffin tin 2/3 full and bake at 180°C for 20-25 mins.
For the sauce:
5. Add all the sauce ingredients to a small pot and simmer until melted and combined. Pour the sauce over the cupcakes as soon as they come out of the oven, about 2 tablespoons of sauce per cupcake.
For the icing:
6. In a large mixing bowl, use an electric beater to beat the butter and cream cheese, then add the icing sugar, custard powder and vanilla essence. Beat until well combined.
7. Pipe tall swirls of custard icing onto the cooled, soaked cakes using a star nozzle and piping bag.
8. Garnish with speckled eggs, serve and ENJOY!