These Vanilla Lava Cakes are perfect for a special occasion, yet easy enough for every day. Warm vanilla sauce centred in a soft and fluffy cupcake, you are going to love this indulgent treat.
Course cake / dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Freezing Vanilla sauce 3 hourshours
Servings 12muffin sized vanilla cakes
Ingredients
TO MAKE THE VANILLA SAUCE
USE 2 CUPS / 500ML OF ANY ONE THE FOLLOWING
Store-bought ready to use carton of vanilla custard
Custard powder prepared according to package instructions
Your favourite homemade custard
Instant vanilla pudding mix prepared according to package instructions.
TO MAKE THE VANILLA CUPCAKES
DRY INGREDIENTS
2 ½cups/ 300g all-purpose or Cake Flour
¾cup/ 150g sugar
1 ½teaspoonsbaking powder
1teaspoonbaking soda/bicarbonate of soda
¼teaspoonsalt
WET INGREDIENTS
1cup/ 250ml full fat ( full creamilk
½cup/ 115g melted butter
1Tablespoon/15ml white or apple cider vinegar
2teaspoons/ 10ml vanilla extract
Instructions
TO MAKE THE VANILLA SAUCE
Fill 12 holes of an ice cube tray with the prepared custard or vanilla pudding and freeze until it has set. SEE NOTE 1
TO MAKE THE VANILLA CUPCAKES
Grease the muffin pan well using butter or cooking spray.
In a large bowl, mix the dry ingredients ( flour, sugar, baking powder and baking soda) together
Incorporate the wet ingredients (milk, melted butter, vinegar, and vanilla extract) into the dry ingredients mix one by one, stirring with a whisk.
Spoon the batter into a greased muffin tin, filling each hole just under ¾.
Remove the prepared frozen vanilla cubes from the ice tray and place one each gently into the batter. Do not press the cube all the way to the base of the muffin tin. Add another spoon of cake batter to cover the cube.
Bake the lava cakes in a preheated oven of 320°F/ 160°C until golden and cooked through, for about 15-20 minutes. Allow the lava cakes to cool for 2 minutes. Loosen the edges of the lava cakes with a spatula and gently remove from the muffin tin.
Sift powdered sugar over the cakes and serve with a scoop of ice cream if you prefer.
Notes
1. These cubes are going to be placed into the cake batter and baked. As the cakes bake, the vanilla cubes will melt creating a creamy rich sauce. It is best to allow the cubes of custard to freeze for at least 3 hours. This will make it easier to work with and handle and will not melt or defrost before baking.