chocolate bunny tail cupcakes

  • 1¼ cups (185g) White Wings self raising (self-rising) flour
  • ½ cup (50g) cocoa
  • ¾ cup (165g) CSR caster sugar (superfine)
  • ½ cup (120g) firmly packed CSR brown sugar
  • 125g unsalted butter, softened 
  • 2 eggs 
  • ⅔ cup (160ml) milk 
  • 2 teaspoons vanilla extract 
  • shredded coconut, for sprinkling

meringue icing

  • ⅓ cup (80ml) water
  • ½ teaspoon cream of tartar or 1 teaspoon lemon juice
  • 2 cups (440g) CSR caster (superfine) sugar
  • 150ml egg whites (about 4 eggs)

  1. To make the cupcakes, preheat oven to 160°C (325°F). Place the flour, cocoa, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth. 
  2. Spoon the mixture into 12 x ½-cup-capacity (125ml) cupcake tins lined with paper cases. Bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely. 
  3. To make the meringue icing, place the water, cream of tartar or lemon juice and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. 
  4. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled. 
  5. To decorate, pipe or spoon the meringue icing on top of cupcakes and sprinkle with shredded coconut. Makes 12

Photography: Con Poulos

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