- For the cupcakes
- 250 g butter
- 250 g caster sugar
- 4 free-range eggs
- 250 g self-raising flour sifted
- ½ t vanilla extract
- For the meringue frosting
- 2 free-range egg whites
- 200 g sugar
- 4 T water
- 1 t vanilla extract
To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffin pan with baking cups.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then fold in the flour and the vanilla extract.
Spoon the mixture into the baking cups and bake for 10 minutes, then rotate the pan and bake another 10 minutes.
To make the frosting: Beat the egg whites until stiff peaks forms.
In a saucepan, mix the sugar and water, and simmer for 5 minutes, or until a thick, clear syrup forms.
In a thin stream, add the syrup to the beaten egg whites, fold in the vanilla and use as icing.
Cook's note: these delicious cupcakes form a great texture contrast between soft crumb and crunchy icing. Perfect food to make the peace!