Tea Cake Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- ⅛ cup Shredded coconut
- To decorate
- 4 egg whites
- ½ cup superfine caster sugar
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
- 2 Tbsps dried Shredded coconut
How healthy are the main ingredients?
egg
Product recommendation
Suggested variation; leave out the coconut for a cupcake take on the classic Tunnock's Teacake. Alternatively, replace the desiccated coconut in the cake mixture with 75 g chopped walnuts and decorate the chocolate coated meringue with a walnut half to make Walnut Whip cupcakes.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with foil cases.
2.
Combine the flour, cocoa, sugar, butter, eggs and coconut in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
4.
To make the meringue topping, whisk the egg whites until stiff, then gradually whisk in half the sugar until the mixture is very shiny. Fold in the remaining sugar then spoon the mixture into a large piping bag fitted with a plain nozzle. Pipe a mound of meringue on top of each cake and return to the oven for 10 minutes or until the topping is golden brown, then leave to cool completely.
5.
Melt the chocolate in a microwave or bain marie, then dip the top of the cupcakes so that the meringue is completely coated. Sprinkle some of the cakes with shredded coconut before the chocolate sets.
