Hidden Centre Hertzoggie Cupcakes

There are so many nostalgic and ICONIC desserts in South Africa! Watch this video to find out how to make a hertzoggie inspired cupcake. We have gone ahead and given a spin to the classic hertzoggie by adding a secret centre, filled with jam and a hacky meringue icing on top. We cant think of a more fitting dessert to celebrate Heritage Day

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FULL RECIPE:

Makes 24 cupcakes
Hands-on time: 30 minutes
Hands-off time: 20 minutes

INGREDIENTS

For the cupcake:
cup (125g) butter, room temperature
2 tbsp castor sugar
3 medium eggs
1 cup milk
1 tsp vanilla essence
cup Rhodes Quality Smooth Apricot Jam
2 cups cake flour
2 tsp baking powder
cup desiccated coconut

For the topping:
4 egg whites
1 cup (250g) castor sugar
2 cups desiccated coconut
1 tbsp in each (80g) Rhodes Quality Smooth Apricot Jam

METHOD

1. Preheat the oven to 180C and line a 12 hole muffin tray with cupcake liners.

For the cupcakes:
2. Using an electric beater, beat the butter and castor sugar until light and creamy. Add the eggs, milk, vanilla essence and Rhodes Quality Smooth Apricot Jam and beat till combined.

3. Add the flour, baking powder and desiccated coconut, fold together until smooth and combined.

4. Spoon the cupcake batter into each of the liners. Bake for 20-25 minutes until golden brown and cooked through. *Chefs Tip: Dip your spoon into warm water in between scoops to make filling the liners clean and easier.

5. Once baked, leave the cupcakes in the muffin tray to cool for 10 minute.

For the topping:
6. Using an electric beater, whip the egg whites until frothy and white (3-5 minutes).

7. Gradually add the sugar and continue whisking until stiff and glossy. This should take about 6 more minutes.

8. Once the meringue is firm, fold in the desiccated coconut.

9. Attach a round nozzle to a piping bag and spoon the coconut meringue into the bag until it is way full. *Chefs Tip: Once the nozzle is inside the bag, fold the bag over a glass to make filling the bag easier.

10. Using a small knife, cut out a hole in the centre of all the cupcakes. Fill the holes of each cupcake with 1 tbsp of the Rhodes Quality Smooth Apricot Jam.

11. Covering the jam centre, pipe the coconut meringue onto each cupcake while in the muffin tray.

12. Place the cupcakes back into the oven at 200C to allow the meringue to brown for 10-12 minutes.

13. Allow the cupcakes to cool for 10 minutes. Serve with tea and ENJOY!

Planning to try this?

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