CHOCOLATE CUPCAKES + MERINGUE ICING

Ingredients

• 1 1/4 C self-rising flour
• 1/2 C cocoa powder
• 3/4 C caster sugar (or granulated sugar)
• 1/2 C light brown sugar
• 1/2 C cultured butter, room temp (I used Dark Chocolate Banner Butter)
• 2 eggs
• 2/3 C whole milk
• 1 T vanilla paste
• 1/4 C shredded coconut
• For the meringue icing:
• 1/3 C water
• 1/2 t cream of tartar (or 1 t lemon juice)
• 2 C caster sugar (or granulated sugar)
• 4 egg whites

Instructions

1. Preheat oven to 325 degrees. Line a 12-capacity muffin tin with paper cases. Set aside.

2. In the bowl of a standing mixer, add the flour, cocoa powder, caster sugar, light brown sugar, butter, eggs, milk and vanilla paste. Beat on medium speed for 6 minutes until pale and smooth.

3. Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until cooked. Cool on a wire rack.

4. To make the meringue icing, add the water, cream of tartar or lemon juice and 1 C sugar to a small saucepan. Bring to a boil over high heat whisking to dissolve the sugar.

5. Reduce heat to low and simmer for 4 minutes. Remove from heat.

6. In a glass bowl of a standing mixer, add the egg whites. Beat on high until stiff peaks form.

7. With the motor running, gradually add the remaining 1 C sugar about a tablespoon at a time.

8. Slowly add the hot syrup and whisk for another 5 minutes until thick and glossy.

9. Spoon a dollop of the meringue icing on top of each cupcake and sprinkle with shredded coconut.

Serves 12 cupcakes

To Be Noted

• This is my slightly adapted version of Donna Hay’s Chocolate Bunny Tail Cupcakes.

Category: Sweets + Drinks

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