Banana Meringue Cupcakes
1 hr 10 min.
ready in 1 hr 25 min.
- For the cupcakes
- 1 cup
- 1 teaspoon
- ¼ teaspoon
very ripe Banana (mashed)
- ⅛ cup
- ¼ cup
- ⅔ cup
- For the meringue topping
- ½ cup
superfine caster sugar
- 1 pinch
- ¼ teaspoon
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 6 muffin tins.
Sift the flour, baking powder and salt in a mixing bowl.
Whisk together the bananas, eggs, sunflower oil and honey to combine. Tip into the dry ingredients and beat until smooth. Stir in the almonds.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the meringue topping: mix the egg whites, sugar and cream of tartar in a heatproof bowl and place the bowl in a pan of boiling water. Heat and whisk until the sugar has dissolved and a sugar thermometer reads 60?C|140?F.
Remove from the heat and whisk with an electric whisk until stiff peaks form. Whisk in the vanilla. Chill for 10-15 minutes until firm enough to pipe.
Spoon the meringue into a piping bag and pipe on top of the cakes as in the photo.
Place a banana slice in the centre of the topping and insert the biscuits. sprinkle with sugar pearls.