Whether dad has a sweet tooth or enjoys savoury dishes, these delicious recipes from SASKO Flour are sure to be a hit this Father’s Day
- 2 large eggs
- ¾ cup brown sugar
- 3T apricot jam
- 2T melted butter
- 2/3 cup full cream milk
- 1t vinegar
- 1 cup Sasko Cake Flour
- 1t bicarbonate
- 1 pinch salt
For the sauce
- 80ml cream
- 40ml water
- 80ml brown sugar
- 1T butter
- 250ml whipping cream
- 60ml icing sugar
- Preheat the oven to 180°C.
- Beat the sugar and eggs together until the sugar has dissolved.
- Add the apricot jam and melted butter and whisk to combine.
- Stir the vinegar into the milk and mix with the egg mixture.
- Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.
- Line a muffin baking tray with large, high-sided cupcake casings.
- Pour equal amounts of the batter into each of the casings.
- Bake in the oven for 15-18 minutes.
To make the sauce
- Make the sauce while the cupcakes are in the oven.
- Place all the ingredients in a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.
- Once the cupcakes are done, remove from the oven, poke several holes in each surface and pour a tablespoon of sauce over each cupcake.
- Allow to cool completely in the muffin tray before adding the topping.
To make the cream topping
- *The cream topping is delicate and it is very easy to whip cream into butter. The line between a stiff peak whipped cream and butter is a fine one and easy to cross. If you do whip the cream into butter simply add a little more cream and gently whisk together until it returns to the whipped cream stage.
- To make the cream topping place a metal or glass bowl and your whisk or beaters in the freezer for 15 minutes (Cream is temperature sensitive so the cooler the temperature, the better finish on the whip.)
- After 15 minutes place the cream and icing sugar in a bowl and whisk until stiff peaks form, then spoon onto your cupcakes and serve.
*If not serving immediately, store the whipped cream in the fridge, but it will lose its whip over time and you will have to beat it again.