Malva Pudding Cupcakes!!!

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recipe from www.you.co.za/sarah-graham-blogs-for-us/

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

Ingredients:

• 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.

Sauce:

• 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.

Enjoy!