White Choc & Lime Sojee Cupcakes

CREDITS

Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book

INGREDIENTS

½ cup oil½ cup ordinary sugar1 egg¼ cup semolina1 cup self raising flour¼ cup milkFew strands saffron¼ teaspoon elachie powder¼ cup desiccated coconut¼ cup water2 teaspoon lime zest2 tablespoon lime juice
soji (semolina) Topping-½ cup milk3 tablespoon ghee (Clarified butter)½ cup semolina1 cup boiling water1 tablespoon butter½ cup ordinary sugar (or more)3 tablespoon Klim
Ganache-1 slab Nestle Milkybar chocolate1 small tin Nestle dessert cream
Also needed-Limes (garnish)Pearls (decor)

METHOD

1. Preheat oven to 180degC. Line pans with paper cups.2. For the cupcakes, mix water, milk and lime juice, leave aside.3. Beat oil, sugar and egg till light and fluffy. 4. Add coconut, semolina, saffron, elachie and lime zest, mix in.5. Mix in alternatively sifted flour and milk mixture till no lumps remain.6. Fill cups till ¾ full. Bake for 15min, then allow to cool. 7. Make soji (semolina) by braising semolina and Klim in ghee (Clarified butter) till light gold in colour.8. Remove from heat, adding half of boiling water.9. Mix well, then add in remainder of water and mix in.10. Put on low heat to simmer.11. Add in sugar and allow to dissolve and cook.12. When dry and fluffy, add in milk and butter. Stir well. 13. Allow to cook & become fluffy again. Remove from heat and allow to cool. 14. Pipe or spoon soji (semolina) onto cupcakes.15. For the ganache, warm dessert cream in microwave for 30 seconds, then 30 seconds again.16. Add in room temperature Milkybar and mix till smooth.17. Drizzle ganache over and decorate with edible pearls & lime slices/wedges.

INFO & TIPS

#Variation: Make the soji and leave aside. Make the cupcakes as shared, but remove lime zest and juice from recipe. This now becomes Milkybar Soji Cupcakes

POSTED ON

06 Aug 2019

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