Malva Pudding Cupcakes
A classic South African dessert...made into cupcakes! This spongy, moist cupcake is infused with decadent caramel sauce and topped with a delicious caramel icing! Recipe source: adapted from Immaculate Bites.
Directions
1. Preheat oven to 350 degrees and line a muffin tin with paper cups.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl with a hand mixer or in a stand mixer, beat the butter and sugar until combined. It will be crumbly.
4. Add the egg, apricot jam and vinegar. Mix together until combined.
5. Add the flour mixture and mix together until incorporated.
6. Add the milk and continue to mix until fully combined scraping down the edges when necessary.
7. Divide batter evenly between baking cups about 2/3 full.
8. Bake for 15-18 minutes until cupcakes are firm to touch and golden on the edges.
9. While cupcakes are baking, heat the butter, cream, sugars, jam and vanilla in a saucepan over medium heat. Stir together.
10. Bring mixture to a slow boil.
Let simmer for 2 minutes. Remove from heat.
11. When cupcakes are done baking, remove from oven and let cool for a couple minute.
12. Poke a few holes with a skewer, or chopstick, on the top of the cupcakes.
13. Pour the caramel sauce over the cupcakes. Around 1 tablespoon per cupcake. Reserve the remaining sauce for icing and topping.
14. Place cupcakes in the refrigerator for an hour. Start making icing.
15. In a medium bowl or in the bowl of a stand mixer, beat the butter until creamy.
16. Add the powdered sugar and mix until combined. The mixture will be crumbly.
17. Add 1 teaspoon of milk and mix until icing holds together.
18. Add the caramel sauce and gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
19. Decorate cupcakes with an icing bag and large tip or with a knife.
20. Drizzle with extra caramel sauce if desired.
Malva Pudding Cupcakes
Ingredients:
- 2 tablespoons butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/4 cup apricot jam
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons apple cider vinegar
- 1/2 cup milk
- 1/2 cup butter
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon apricot jam
- 2 teaspoons vanilla extract
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon milk
- 2 tablespoons caramel sauce, plus extra for topping
Instructions:
- Preheat oven to 350 degrees and line a muffin tin with paper cups.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl with a hand mixer or in a stand mixer, beat the butter and sugar until combined. It will be crumbly.
- Add the egg, apricot jam and vinegar. Mix together until combined.
- Add the flour mixture and mix together until incorporated.
- Add the milk and continue to mix until fully combined scraping down the edges when necessary.
- Divide batter evenly between baking cups about 2/3 full.
- Bake for 15-18 minutes until cupcakes are firm to touch and golden on the edges.
- While cupcakes are baking, heat the butter, cream, sugars, jam and vanilla in a saucepan over medium heat. Stir together.
- Bring mixture to a slow boil.
- Let simmer for 2 minutes. Remove from heat.
- When cupcakes are done baking, remove from oven and let cool for a couple minute.
- Poke a few holes with a skewer, or chopstick, on the top of the cupcakes.
- Pour the caramel sauce over the cupcakes. Around 1 tablespoon per cupcake. Reserve the remaining sauce for icing and topping.
- Place cupcakes in the refrigerator for an hour. Start making icing.
- In a medium bowl or in the bowl of a stand mixer, beat the butter until creamy.
- Add the powdered sugar and mix until combined. The mixture will be crumbly.
- Add 1 teaspoon of milk and mix until icing holds together.
- Add the caramel sauce and gradually increase mixing speed to high and beat for 1-2 minutes and icing is light and fluffy.
- Decorate cupcakes with an icing bag and large tip or with a knife.
- Drizzle with extra caramel sauce if desired.
Notes:
Calories
871.10Fat (grams)
69.37Sat. Fat (grams)
43.78Carbs (grams)
63.32Fiber (grams)
0.22Net carbs
63.10Sugar (grams)
51.64Protein (grams)
2.99Sodium (milligrams)
722.22Cholesterol (grams)
200.90