Malva Pudding Cupcakes

Literally translated as mallow pudding, this [malva pudding] is a well-loved traditional South-African pudding. It is seriously sweet and seriously rich but oh-so-mouth-meltingly-delicious. I think every South-African has fond memories of malva pudding, either lovingly made by their ouma (grandmother), or on the poedingtafel (pudding table) alongside jelly and custard at the annual kerkbasaar (church fete). I can't remember my own granny ever making this but I do have fond memories of eating it at church fetes, visiting my aunts and yes even at the university residences.

The description of malva pudding above was written by my Taste & Create partner, Marisa, from the South African cooking blog, The Creative Pot. Most of us here in the United States (myself included, before this week) have never heard of malva pudding - but it's worth learning about!

Wikipedia explains that "Malva Pudding is a sweet pudding of Dutch origin, usually served hot with custard and/or ice-cream. It is made with apricot jam and has a spongy caramelized texture... The pudding's name is derived from Malvacea wine from Madeira. The dessert and dessert wine used to be served together after main course at Cape tables."

That last sentence was the key to my Name That Dessert quiz. A big congrats goes out to GiGi who guessed it correctly and even used the South African name, malvapoeding! Gigi, please email me with your address so we can send you your prize!

I decided (no shock to anyone) to make my malva pudding in cupcake form. Like bread pudding, the malva pudding cupcakes were definitely best when fresh out of the oven. However, the same effect can be achieved by microwaving the cupcake for around twenty seconds prior to eating (be sure not to use foil wrappers).

The malva pudding cupcakes' apricot flavor was practically non-existent (which could be good or bad, depending on your thoughts on apricots). The flavor was simply warm and sweet. Even though I'd never tried malva pudding before, it evoked happy homey memories. Sometimes the simplest flavors can provide the most pleasure.

Malva Pudding Cupcake Recipe

Here is the malva pudding recipe from The Creative Pot (adapted from Boerekos.com), converted to cupcake form.

Makes 16 cupcakes

• 2 C sugar
• 2 T unsalted butter, melted
• 2 eggs
• 2 t lemon juice
• 2 T apricot jam
• 2 t baking powder
• 2 t baking soda
• 2 C milk
• 1 C cake flour

For the sauce:

• 1 C lowfat evaporated milk
• 1 C sugar
• 1/2 C unsalted butter
• 1/2 C boiling water

1. Combine butter, sugar and egg
2. Add lemon juice, apricot jam, baking soda and baking powder.
3. Add milk and flour bit by bit, stirring to ensure no lumps form.
4. Fill cupcake liners almost to the top.
   
5. Bake at 350 F for 20 minutes or until nicely risen and browned on top. The top should feel spongy.
6. Combine all the ingredients for the sauce and heat for 2 minutes in the microwave, stirring to ensure all the sugar has dissolved.
7. Prick the cupcakes with a toothpick. Then, drizzle the sauce over them. It should be absorbed very quickly.
   
8. Return to the oven for another three minutes to caramelize.
   

I served the malva cupcakes with Ciao Bella Tahitian Vanilla Gelato. Because of the neutral taste of the cupcake, however, any ice cream flavor would work. Pick your favorite! Oh - and don't forget to serve the cupcake with some Malvasia wine from Madeira. It really was a perfect pairing. FYI - The bottle may not say Malvasia. Look for something labeled Malmsey. You can read all about Malvasia wine over at Wikipedia, my best friend.

Pudding Cupcakes

Pudding cupcake recipes are very common with cake mixes, but you don't see many from-scratch pudding cupcakes. I'm not sure why. Pudding adds a nice flavor and moistness to any cupcake. You could make these cupcakes using any flavor of pudding. I used tapioca pudding, but I'd like to try it again some time with butterscotch pudding or chocolate pudding.

Pudding Cupcake Recipe

makes 24 cupcakes

• 1 C (2 sticks) butter, room temperature
• 1 1/3 C sugar
• 6 eggs
• 1 t vanilla extract
• 3 C flour
• 3 t baking powder
• 1/4 t salt
  
• 1 1/2 C pudding (I used tapioca pudding)
  

1. Cream the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating after each addition.
3. Add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the flour mixture and the pudding to the butter/sugar, ending on the flour mixture.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for about 25 minutes or until cupcakes bounce back when touched.
   

This Could Be a Warning or It Could Be Exciting News

If you use tapioca pudding that has large pearl tapioca in these cupcakes, the pearls will get somewhat hard and rubbery in the cupcakes. They are still edible and not too bad if you don't mind chewing, but not everyone liked them. The exciting news is that they look really fun inside the cupcakes and your kids just might love them!

The little green ball poking out of this cupcake is just a hint at the secret colorful balls found inside.

Hey, Where's the Frosting?

These cupcakes got turned into Halloween cupcakes. More on that tomorrow. :)

Tapioca Pudding Recipe for Kids

This tapioca pudding is for kids! I have no kids, so I can't prove it, but look at that photo and tell me that this bowl of tapioca pudding doesn't look like a bowl of Fruity Pebbles or Fruit Loops. The trick is to buy large and colorful tapioca pearls. The tapioca pudding recipe will work no matter what kind of tapioca pearls you buy, but the colorful, big ones are just so fun!!

I found these tapioca pearls at an international supermarket.

Tapioca Pudding Recipe

I got the tapioca pudding recipe from Simply Recipes (check out Elise's post if you want to see what a more adult version of tapioca pudding looks like). I am reprinting it below with my modifications and notes.

• 1 C large pearl tapioca (colorful is the most fun!)
• 2 C 2% milk
• 1 C heavy whipping cream
• 1/4 t salt
• 2 eggs
• 1/2 C sugar
• 1/2 t vanilla extract
  

1. Combine tapioca, milk, heavy cream, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling.
   
2. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
3. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
4. Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly.
5. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice, thick pudding consistency.
   
6. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Pudding Cupcakes

I used this tapioca pudding to make pudding cupcakes!