I’ve realized something really important: there’s a huge lack of cupcakes on this blog! Shame on me! :D
I’m determined to change that and my mission has already begun: these tender cupcakes I found on DH mag #41. The meringue topping was a wonderful way of using the egg whites I had left after making stracciatella ice cream for Joao - for the 10th time. :)
Honey and golden syrup meringue cupcakes
from Donna Hay magazine
250g unsalted butter, softened
1 cup (200g) caster sugar
½ cup honey
2 teaspoons vanilla extract
2 ½ cups + 2 tablespoons (370g) all purpose flour, sifted
2 teaspoons baking powder, sifted
1 cup (240ml) milk, room temperature
Golden syrup meringue icing:
1 ¼ cups golden syrup - I used corn syrup
¼ teaspoons cream of tartar
3 very fresh egg whites
Preheat the oven to 160ºC/320ºF; line 24 ½ cup-capacity muffins pans with cupcake papers. Place the butter, sugar, honey and vanilla in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until well combined. Spoon into prepared pans and bake for 18-20 minutes or until cooked when tested with a skewer. Cool on wire racks.
To make the golden syrup meringue icing, place the golden syrup and cream of tartar in a small saucepan over high heat and bring to the boil. Place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. While with motor is still running, gradually add the golden syrup mixture and beat for 4-5 minutes or until thick and glossy.
Spread over the cupcakes with a palette knife.
Makes 24 – I halved the recipe, used 1/3 cup-capacity muffin pans and got 12 cupcakes with high tops; I also got about ½ cup of icing left, even though I halved it too.