Sunday, 14 August 2016
NUTELLA AND CHOCOLATE MERINGUE CUPCAKES
1 1/2 cups self raising flour
1 cup sugar
2 tablespoons cocoa, sifted
1/2 cup canola oil
1/2 cup + 2 tablespoons milk
4 egg whites, room temp
1 cup caster sugar
1 1/2 tablespoons cocoa, sifted
preheat oven to 180 c. line 2 x 12 hole muffin tins
with 18 large paper patty pans.
in a large bowl, using an electric mixer, beat the flour, sugar,
cocoa, eggs, oil and milk together until well combined.
evenly fill the 18 patty pans, about 2 tablespoons each.
cook for 18 - 20 minutes until springy to touch and a skewer
comes out clean.
cool in tins.
heat oven to 200 c.
cut a hole in the centre of each cake about 3/4 way through
and fill the hole with nutella.
using a large glass or stainless steel bowl and an electric mixer,
beat the egg whites until stiff.
then add sugar 1/3 at a time, beating well after each addition.
fold in cocoa.
pipe or spoon meringue onto the cupcakes then place into oven for
about 3 - 5 minutes to lightly brown.
cool completely. store in air tight container.