Caxton magazines staffCupcakes are a favourite teatime treat and they’re super easy to make – simply follow the below recipes taken from the latest cookbooks
INGREDIENTS
- Cupcake batter
- 100g softened butter
- 5ml rose water essence
- 115g castor sugar
- 2 extra-large eggs
- 160g self-raising flour
- 30ml milk
- Meringue icing
- 325g granulated sugar
- 125ml water
- 90ml egg white (about 3 extra-large eggs)
- a few drops rose water essence 5 ml rose syrup (available at Pick n Pay)
METHOD
1. Preheat the oven to 180 °C. Line a 12-cup muffin pan with paper cases.
To make the batter
1. Place all the ingredients into a cake mixer and beat until soft and fluffy.
2. Spoon the batter into the paper cases.
3. Bake for 12–15 minutes or until a metal skewer inserted into the centre of a cupcake comes out clean.
4. While the cupcakes are baking, make the meringue icing.
5. Remove the cupcakes from the oven and place on a wire rack.
6. Ice when cool.
To make the meringue icing
1. Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar has dissolved.
2. Test the temperature of the syrup with a sugar thermometer.
3. Bring to the boil and when the sugar syrup reaches 110 °C, whisk the egg whites in a separate bowl to the stiff peak stage.
4. When the sugar syrup reaches 113 °C, remove the pan from the stove and slowly drizzle the syrup down the side of the bowl into the egg whites, whisking continuously until the meringue has thickened and the bowl has cooled.
5. Fold in the rose essence and syrup.
Cook’s tip: I always pipe my meringue icing, but if you don’t have the piping equipment, spreading it evenly with a knife. Dolloping it onto your cupcakes is just as pretty.
(This recipe makes 12 cupcakes)
.jpg)
