Chocolate Cupcakes with Meringue Icing



Chocolate Cupcakes with Meringue Icing



Makes 12 cup cakes

Ingredients:

125ml fresh cream

200g dark chocolate

3 eggs

80g castor sugar

70g cake flour

15ml cocoa powder

2.5ml baking powder

Icing:

3 egg whites

1 cup sugar

½ cup water

Frosted rose petals:

1 rose

60ml castor sugar

1 egg white

Glitter

Method

Preheat oven to 180°C

Line muffin tins with paper cases and set aside.

Place the cream and chocolate in a small, heavy-based saucepan over low heat and stir until smooth. Cool slightly.

 Beat the eggs and castor sugar until light and creamy in colour. Beat in the chocolate mixture.

 Sift the flour, cocoa and baking powder into a mixing bowl and gently fold into the chocolate mixture.

Pour mixture into the prepared tins, filling each paper case three-quarters. Bake for 20minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.

Icing:

Place the sugar and water in a saucepan and stir until all the sugar has dissolved. Place on the heat and boil until the sugar to 121°C.

In the meantime beat the egg whites until stiff. Then slowly beat in the hot sugar syrup.

Beat in the food colouring of your choice and place in a piping bag. Pipe onto the cupcakes.

Frosted rose petals:

Use a pastry brush to brush egg white onto the rose petals. Dust the petals in castor sugar and allow them to dry.

Use the petals to decorate the cupcakes and dust them with edible glitter.