Malva Cupcakes with Biscoff Milktart Frosting

A delightful fusion of tradition and indulgence!  These cupcakes capture that sticky, sweet essence of Malva pudding, paired perfectly with the warm, spiced flavour of Biscoff cookies and spread. Add a touch of nostalgia with a smooth milktart inspired frosting for the perfect Heritage treat

CUPCAKES

  • 3          eggs
  • 180 g  brown sugar (180 g)
  • 80 ml apricot jam
  • 100 g  butter, melted
  • 100 mlmilk
  • 25 ml lemon juice
  • 230 g  cake flour
  • 50 g    crushed BISCOFF cookies
  • 5 ml    bicarbonate of soda
  • pinch of salt

MALVA SAUCE

  • 160ml cream
  • 60 ml water
  • 80 g    brown sugar
  • 30 g    butter
  • 5 ml    vanilla extract

BISCOFF MILKTART FROSTING

  • 150 g  castor sugar
  • 70 g    cake flour
  • 330 mlmilk
  • 1 ml    salt
  • 250 g  butter at room temperature
  • 80 g    BISCOFF spread

TO FINISH

Crushed BISCOFF cookies for sprinkling AND BISCOFF Cookies/whole

 

  • Preheat the oven to 180ºC and line 2 cupcake pans with cupcake papers
  • Beat the castor sugar and eggs together until the sugar has dissolved
  • Add the apricot jam, melted butter and lemon juice and mix well
  • Sieve together the dry ingredients. Mix in the crushed BISCOFF cookies and add to the egg mixture as well as the milk and mix well to make a smooth batter.
  • Divide the batter between all the cupcake papers and bake for ±18 minutes until cooked and a skewer inserted into the cupcakes comes out clean.

TO MAKE THE SAUCE:

  • Combine all the ingredients in a small saucepan and heat on medium heat to dissolve the sugar. Allow to boil for 2 minutes then remove from the heat
  • Spoon 1 tablespoon (15 ml) of the sauce over every cupcake as soon as it comes out of the oven. Cool completely. If you like the cupcakes more moist you can add more of the sauce

TO MAKE THE FROSTING:

  • Place the sugar and flour in a small saucepan
  • Slowly add the milk and salt and whisk well to combine.
  • Place on low heat and stir all the time. Bring to a gentle simmer and allow to simmer for about 1 minute.
  • Remove from the heat and cover the surface with clingwrap – it must touch the surface with no air bubbles in between – this will prevent it from forming a skin.  Allow to cool completely
  • Beat the butter and Biscoff spread until very light and fluffy
  • Add the flour mixture to the whipped butter in 4 batches – beat very well after each addition until the frosting is light and airy
  • Place the frosting in a piping bag.
  • Pipe the frosting on top of the cupcakes and sprinkle with BISCOFF cookie crumbs and whole cookies