Malva Pudding Cupcakes
12 cupcakes
Ingredients
Sauce
190 ml (¾ C) cream
65 ml (¼ C) butter
125 ml ( ½ C) brown sugar
15 ml (1 T) Rhodes Apricot Jam Superfine
Malva Cupcakes
30 ml (2 T) butter
100 ml (⅓ C + 1 T) brown sugar
45 ml (3 T) Rhodes Apricot Jam Superfine
1 egg
5 ml (1 t) bicarbonate of soda
125 ml ( ½ C) milk
250 ml (1 C) cake flour
1 ml ( ¼ t) salt
20 ml (4 t) vinegar
Butter Icing
125 ml (½ C) butter, softened
500 ml (2 C) icing sugar, sifted
15 – 30 ml (1 – 2 T) milk
To decorate: ready-made toffee sauce
Method
To make the sauce, place the cream, butter, brown sugar and Rhodes Apricot Jam Superfine into a small saucepan.
Bring to the boil stirring until the sugar and jam dissolve.
Turn the heat down and simmer for two minutes.
Set aside.
Soften the butter and beat until smooth in an electric mixer.
Add the sugar and beat well.
Add the Rhodes Apricot Jam Superfine and continue beating until the mixture is light and creamy.
Add the egg and beat for a few minutes more.
Dissolve the bicarbonate of soda in the milk.
Sift together the cake flour and the salt.
Add the flour mixture into the egg mixture, beating well, alternating with the milk mixture.
Stir in the vinegar.
Spoon the batter into the cavities of a muffin pan that you’ve lined with paper cupcake cases.
Bake the cupcakes in an oven preheated to 180°C for 15 – 20 minutes or until the cupcakes are firm to the touch.
Remove the cupcakes from the oven, and while they are still hot pour the sauce a little at a time over the top of each cupcake.
Set aside to cool.
To make the butter icing, beat the butter until pale and light and creamy.
Beat in the icing sugar until smooth.
Adjust the consistency as desired with the milk.
To serve: top the cupcakes with the butter icing and drizzle over a little toffee sauce.
Cooking Tip
If you would like to make one malva pudding instead of cupcakes, make double the amount of sauce and pour half over the malva before popping it in the oven. Pour the other half over the pudding once it is baked.
Top the malva pudding cupcakes with stiffly whipped cream instead of the butter icing.
