Hertzoggie cupcakes with rooibos
Recipe by Katelyn Williams
Makes 12
...
Recipe by Katelyn Williams
Makes 12
...
Coconut meringue, apricot jam and rooibos. You don’t get more South African than this combo!
125g butter
150g Selati Castor Snow
1 tsp vanilla extract
2 large eggs
1 cup self-raising flour
1/2 cup milk
1 rooibos tea bag, ground
1 cup apricot jam
3 egg whites
1 cup Selati Castor Snow
2 cups coconut
Preheat the oven to 170C
Cream the butter, sugar and vanilla together until light and fluffy.
Gradually add the eggs and beat well.
Sift over the flour, milk and rooibos then beat again.
Spoon into a muffin tin lined with cupcake wrappers (don’t fill more than ¾ full).
Drop a teaspoonful of apricot jam into the middle of each cupcake.
To make the topping, whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut, place in a piping bag with a plain nozzle and pipe blobs onto the top of the cupcake batter.
Bake in the preheated oven for 20-25 minutes or until the cake is cooked and the meringue is crisp.
125g butter
150g Selati Castor Snow
1 tsp vanilla extract
2 large eggs
1 cup self-raising flour
1/2 cup milk
1 rooibos tea bag, ground
1 cup apricot jam
3 egg whites
1 cup Selati Castor Snow
2 cups coconut
Preheat the oven to 170C
Cream the butter, sugar and vanilla together until light and fluffy.
Gradually add the eggs and beat well.
Sift over the flour, milk and rooibos then beat again.
Spoon into a muffin tin lined with cupcake wrappers (don’t fill more than ¾ full).
Drop a teaspoonful of apricot jam into the middle of each cupcake.
To make the topping, whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut, place in a piping bag with a plain nozzle and pipe blobs onto the top of the cupcake batter.
Bake in the preheated oven for 20-25 minutes or until the cake is cooked and the meringue is crisp.
