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
- 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)
- 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.
- 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.
- 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.
- 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.
- To decorate, pipe or spoon the meringue icing on top of cupcakes and sprinkle with shredded coconut. Makes 12
Photography: Con Poulos
My daughter adores this recipe (especially the name). The meringue could easily be halved… it makes SO much. Also didn’t need as much sugar in the meringue (it started to get gritty even with the very gradual addition). Cupcake base is delicious