Thursday, 14 November 2013

Malva Pudding Cupcakes!!!


Preheat oven to 180'C
Line a 12 hole muffin pan with cupcake cases.

  • 1 cup flour
  • 1tsp baking soda
  • Pinch salt
  • 1tsp vinegar or lemon juice
  • 1tbs melted butter
  • 1tbs smooth apricot jam
  • 1 cup milk
  • 1 egg
  • 1 cup sugar
How to:
  1. Sift the flour, salt and baking soda together in a bowl.
  2. Use an electric mixer to cream together the sugar and egg. Then mix in the jam, butter and lemon juice/ vinegar.
  3. Alternate adding the dry ingredients and milk. Begin and end with the dry ingredients.
  4. Mix well.
  5. Divide batter evenly between cupcake cases.
  6. Bake for 15-20 minutes, until their tops are just starting to turn golden.
  7. Remove from oven - and immediately pour a little sauce over each cupcake.
  • 1/3 cup cream
  • 2 tbs butter
  • 2tbs sugar
  • 3tbs water
Melt all the sauce ingredients together, then pour over cupcakes when they come out the oven.

Note - this makes much less sauce than what you would use for a whole malva pudding - if you want to make enough sauce for a pudding, then use
  • 1 cup cream
  • 115g butter
  • 100g sugar
  • 1/2 cup hot water
Amarula Mascarpone Icing
  • 250g mascarpone - from fridge
  • 125 ml (1/2 cup) whipping cream - from fridge
  • 1/2 cup icing sugar
  • 30 - 40 ml Amarula (depending on how boozy you want it!)
How to:
Place all the ingredients into the bowl of a mixer**, beat with the whisk attachment until it reaches piping consistency.

**The trick with making any whipped cream icing is.... to use a chilled bowl and whisk. They should be placed in the freezer for at least 20minutes before using.
I'd left mine in for about half an hour - it was so cold when I took it out, that my fingers stuck to it! But the icing whipped up to the right consistency in less than a minute. And it was definitely worth a few chilblains!
Pipe icing onto the cupcakes once they are cool.