Stuffed cupcakes with coconut feather (Hertzoggies)

ingredients

Crumbly dough

270 g plain flour 2 tbsp caster sugar 1 KL baking powder 1 pinch salt 125 g butter 3 pk egg yolk 3 tbsp water (approx – as needed)

Coconut snow

3 pk egg whites 150 g fine granulated sugar 150 g grated coconut

You still need

200 g apricot jam (filling)

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These tasty cupcakes are said to have been a favourite treat of South African Prime Minister James Hertzog, after whom they are named. They are truly delicious and go perfectly with a cup of tea or a good cup of coffee.

Cesto: Sift the flour, baking powder, caster sugar and salt into a large bowl and mix together.

Then add the softened butter cubes and work into a crumble with your fingertips.

Make a well in the centre and pour the mixture of beaten egg yolks and a drop of water (2 tablespoons) into it. Using your hands, work into a smooth dough, adding water a tablespoon at a time if necessary.

Divide the dough into two halves – each should make 12 circles for the muffin tin. If you don’t have two muffin tins, leave one half of the batter wrapped in cling film in the fridge and work it when the tin is free again.

TIP: or you can use a medium sized muffin tin for the filled cupcakes.

On a floured board, roll out the dough into a sheet about 3 to 4 mm thick and cut out circles large enough to fill the muffin wells. There is no need to grease the baking sheet, as the crisp dough contains plenty of fat.

Place the rounds in the wells of the tin and fill about halfway with the apricot jam.

Coconut Snow: Beat the egg whites until soft and then gradually (a little at a time) beat in the sugar (150 g). When the sugar has dissolved and the snow is nice and glossy, stir in the coconut with a spoon.

Place the coconut snow on top of the cupcakes and bake in an oven heated to 180°C for about 25 minutes.

Good taste!