South Africa’s most loved winter pudding in cupcake form. Is it a finger-licking dessert or a delectable tea time treat? We think both.
- 190 ml cream
- 65 ml butter
- 125 ml brown sugar
- 15 ml (1 T) Rhodes Quality Apricot Jam
- 30 ml (2 T) butter
- 100 ml brown sugar
- 45 ml (3 T) Rhodes Quality Apricot Jam
- 1 egg
- 5 ml (1 t) bicarbonate of soda
- 125 ml milk
- 250 ml (1 C) cake flour
- 1 ml salt
- 20 ml (4 t) vinegar
- 125 ml butter, softened
- 500 ml (2 C) icing sugar, sifted
- 15 – 30 ml (1 – 2 T) milk
To decorate: ready-made toffee sauce
- To make the sauce, place the cream, butter, brown sugar and Rhodes Quality Apricot Jam 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 Quality Apricot Jam 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.