Cakes with Sweet Topping
5,6 / 10
1 hr 10 min.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well.
Stir in the dry ingredients and stir until just combined.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
Spoon the meringue into a piping bag and pipe on top of the muffins.
Return the cupcakes to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Place on a wire rack to cool completely.