Pink & White Cupcakes

The great thing about these cupcakes is that not only do they taste wonderful, but they can be put together almost entirely from things that you already have in your pantry and fridge. This recipe uses an Italian meringue as the topping but feel free to substitute your own favourite frosting recipe.

The Recipe

Prep Time: 5 Minutes           Cook Time: 35 Minutes          Makes: 12 Small Cupcakes

Ingredients

• 115g Self-Raising Flour
• 1 Tsp Baking Powder
• 115g Butter, softened
• 115g Caster Sugar
• 2 Eggs, 
• 1 Tbsp Milk
• 2 Drops Red Food Colouring

Topping

• 1 Egg White
• 175g Caster Sugar
• 2 Tbsp Hot Water
• Pinch Cream of Tartar
• 2 Tbsp Raspberry Jam
• 3 Tbsp Desiccated Coconut

Method

1. Preheat oven to 180C/160C fan forced. Line a 12-whole muffin pan with paper liners.
2. Cream together butter and sugar in a large bowl until pale and fluffy. Add eggs, one at a time, beating each one until just combined.
3. Add in flour and baking powder, beating until just combined. Add in milk and food colouring and stir until colour is evenly distributed.
4. Spoon the mixture into the paper cases and bake for 20 minutes or until a skewer inserted comes out clean. Place on a wire rack to cool completely.
5. To make the topping, place the egg white, sugar, hot water and cream of tartar into a heatproof bowl and set it over a saucepan of simmering water. Using an electric hand whisk, beat for 5 minutes or until the mixture is thick and forms peaks when the whisk is lifted.
6. Spread a layer of raspberry jam over each cupcake, then top with a swirl of the topping. Sprinkle with the coconut and serve.