Method

We suggest that you rather make different batches to double up the recipes. Mixing a large batter for cakes is seldom successful.

Preheat the oven to 180 °C. Line two muffin tins with 24 cupcake casings.

For the cupcakes:

Beat the eggs and sugar in the bowl of an electric mixer, using the whisk attachment, until pale in colour. Gently heat the milk and oil in a saucepan over moderate heat. Sprinkle the baking powder over the egg mixture, add the heated milk and continue beating. Add the flour and salt and fold in until combined. Divide the batter evenly between the cupcake casings. Bake for 18–20 minutes, or until the centres of the cupcakes spring back when gently pressed.

For the meringue icing:

Combine the egg whites, sugar and salt in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water and hand whisk continuously for 3–5 minutes until the sugar has dissolved and the mixture is hot to the touch. Attach the bowl to the electric mixer, fit the whisk attachment and beat on low speed for 2 minutes. Add flavour or colour, if using (see tips below).

Beat on high speed for a further 5 minutes, or until the mixture has cooled down and stiff peaks form.

Dollop or pipe onto your cupcakes immediately and decorate as desired.

Tips

For caramel colour icing, substitute the white sugar in the recipe with brown sugar. For a mocha flavour icing, mix a teaspoon of granulated coffee with just a few drops of water to make a paste. Beat the paste into the icing. Or use a few drops of food colouring and essence of your choice.

Recipe reproduced with permission from Cooking for Crowds by Callie Maritz and Mari-Louis Guy, published by Human and Rousseau.