Malva Pudding Cupcakes
Malva Pudding Cupcakes take the beloved South African dessert, Malva Pudding, and transform it into an individual, easy-to-serve treat. It features a sweet, apricot-laced sponge cake that is baked in a cupcake liner and immediately drenched in a warm, buttery caramel sauce. The cake absorbs the sauce, becoming incredibly moist, sticky, and rich. These are often topped with a light cream or served with custard.
Equipment
- Cupcake Liners Paper Cases
Ingredients
- 2 cups All-Purpose Flou
- 1 tbsp Baking Soda
- Salt Pinch
- 2 large Eggs
- 3/4 cup Brown Sugar l
- 3 tbsp Smooth Apricot Jam
- 2 tbsp Unsalted Butter
- 1/2 cup Full Cream Milk
- 1 tbsp White or Apple Cider Vinegar
Caramel Sauce
- 1/2 cup Heavy/Double Cream
- 3 1/2 tbsp Unsalted Butter
- Brown Sugar
- 1/2 cup Water
- 1 tbsp Vanilla Extract
To Serve (Optional)
- Custard As desired Vanilla Custard or Ice Cream
- Whipped Cream/Icing As desired For a
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
Mix the Wet Ingredients:
- In a large mixing bowl, use an electric mixer to beat the 2 Large Eggs and (3/4 cup) Brown Sugar until the mixture is pale, thick, and creamy (this takes about 3-5 minutes).2 cups All-Purpose Flou, 3/4 cup Brown Sugar, 2 large Eggs
- Add the (3 tbsp) Smooth Apricot Jam and (2 tbsp) melted Unsalted Butter and mix until well combined.2 tbsp Unsalted Butter, 3 tbsp Smooth Apricot Jam
- In a separate small bowl or cup, combine the (1/2 cup) Full Cream Milk and (1 tbsp) White or Apple Cider Vinegar. Stir this mixture into the egg mixture.1/2 cup Full Cream Milk , 1 tbsp White or Apple Cider Vinegar
Combine Dry Ingredients:
- In another bowl, sift together the (2 cups) All-Purpose Flour, (1 tsp) Baking Soda, and a Pinch of Salt.2 cups All-Purpose Flou, 1 tbsp Baking Soda, Salt Pinch
- Form the Batter:
- Gently fold the sifted dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are fine. Overmixing will result in a tough cupcake.
Bake the Cupcakes:
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Prepare the Caramel Sauce (While Cupcakes Bake):
- In a medium saucepan, combine the (1/2 cup) Heavy/Double Cream, (3 1/2 tbsp) Unsalted Butter, (1/2 cup) Brown Sugar, and (1/4 cup) Water.1/2 cup Heavy/Double Cream , 3 1/2 tbsp Unsalted Butter , Brown Sugar, 1/2 cup Water
- Heat over medium-low heat, stirring constantly, until the butter is melted and the sugar is completely dissolved.
- Bring to a gentle boil and simmer for 2 minutes, then remove from the heat and stir in the (1 tsp) Vanilla Extract. The sauce should be warm/hot for soaking.1 tbsp Vanilla Extract
Soak and Finish:
- As soon as the cupcakes come out of the oven, use a skewer or toothpick to poke several holes all over the top of each hot cupcake.
- Carefully pour or spoon about 1-2 tablespoons of the hot Caramel Sauce over each cupcake. The sauce will soak into the sponge.Custard As desired Vanilla Custard or Ice Cream
- Let the cupcakes rest in the tin for 15-30 minutes to absorb the sauce completely.
- Serve warm or at room temperature. Optionally, top with Whipped Cream/Icing or serve alongside Vanilla Custard or Ice Cream.Whipped Cream/Icing As desired For a
Notes
- The Vinegar/Baking Soda Reaction: The combination of vinegar and baking soda is crucial for the traditional Malva Pudding rise and texture, giving it a unique, light sponge. Don't worry, you won't taste the vinegar!
- Warm Sauce is Key: It is essential to pour the warm sauce over the hot cupcakes right out of the oven to ensure maximum absorption and that signature sticky texture.
- Smooth Jam: Use a smooth apricot jam, as chunks of fruit can interfere with the sponge's texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can be gently reheated in a microwave for a warm treat.
Nutrition
Calories: 350kcal
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