Friday, 12 August 2016


1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 heaped teaspoon masterfoods mixed spice
1 teaspoon vanilla

1 can caramel top and fill

4 egg whites, room temp
1 cup caster sugar

preheat oven to 180 c. line 2 x  12 hole muffin tins with 18 large paper
patty pans.

in a medium sized bowl, using an electric mixer, beat the flour, sugar,
eggs, oil, milk, spice and vanilla together until well combined.

evenly fill patty pans.

cook for 18 - 20 minutes until golden and a skewer comes out clean.

leave cakes in tins and cool.  

turn oven to 200 c.

cut holes in the centre of each cake, about 3/4 of the way
through and fill with caramel.

using a glass or metal bowl and an electric beater, beat egg whites until
peaks form.

add sugar in 1/3 at a time and beat well after each addition.

pipe or spoon meringue evenly over each cupcake.

return cakes to oven for approx. 5 minutes to brown meringue.  alternatively you can
use a kitchen blowtorch.
(I used the oven).

cool cakes completely and store in an air tight container.

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