Friday, 12 August 2016
CARAMEL MERINGUE CUPCAKES
1 1/2 cups self raising flour
1 cup sugar
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
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
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.