Iced Romantic Cupcakes

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.

Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the chocolate topping: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter, a little at a time and stir until the mixture is smooth and glossy.

Spread the topping on the cakes and leave to set.

To decorate: sift the icing sugar into a bowl. Lightly beat the egg white and mix with the icing sugar using an electric whisk; if using meringue powder, beat it with the water until smooth, then whisk with the icing sugar. If the mixture seems too thick to pipe, add a little water.