Meringue Kiss and Buttercream Cakes

Name: Meringue Kiss and Buttercream Cakes
Total time: 1 h 20 min
Yield: 12
Ingredients: 0.667 cup butter; 0.667 cup superfine caster sugar; 1 cup self-rising flour (sifted); 1 tsp Baking powder; 3 eggs; 2 Tbsps milk; 1 tsp vanilla extract; 0.5 cup plain Chocolate (70% cocoa solids, chopped); 0.667 cup unsalted butter; 2 cups powdered sugar; 1 Tbsp milk; 12 mini Meringue

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

cupcakes

For the cupcakes: ⅔ cup butter; ⅔ cup superfine caster sugar; 1 cup self-rising flour (sifted); 1 tsp Baking powder; 3 eggs; 2 Tbsps milk; 1 tsp vanilla extract

For the chocolate buttercream: ½ cup plain Chocolate (70% cocoa solids, chopped); ⅔ cup unsalted butter; 2 cups powdered sugar; 1 Tbsp milk

To decorate: 12 mini Meringue

How healthy are the main ingredients?

Chocolate egg

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5minutes, then place on a wire rack to cool completely.

For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate and milk until creamy and smooth. Chill until the mixture is firm enough to pipe.

Spoon the buttercream into a piping bag and pipe swirls on top of each cake. Place a mini meringue on top.

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