Hertzoggie Cupcakes recipe by Ruhana Ebrahim

Ingredients

• 125g baking margarine
• 3⁄4 cup castor sugar
• 3 eggs
• Pinch of salt
• 3 teaspoon baking powder
• 1 cup milk
• 2 cups flour
• 1 teaspoon essence
• Apricot jam
• 2 cups desiccated coconut
• 1 tin condensed milk
• 1. Beat margarine and sugar till fluffy.
• 2. Add eggs, beat in one at a time.
• 3. Sift flour and baking powder.
• 4. Mix milk & vanilla.
• 5. Add flour alternatively with milk till smooth batter.
• 6. Spoon into cupcake liners till 3⁄4 full.
• 7. Bake in preheated oven at 180degC for 15-20min till lightly golden and cooked through.
• 8. Leave to cool, then spoon on apricot jam.
• 9. Mix coconut & condensed milk & spoon onto jam.
• 10. Lightly toast with blow torch or under preheated hot oven