Coconut Chocolate Meringue Cupcakes

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So decadent and perfect for relaxing with a good book


175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

175g (3/4 cup) Cocoa + extra for dusting

3 Eggs

2 tsp Vanilla extract

4 tbsp desiccated coconut

3 eggs whites

100g (1/2 cup) caster sugar

2 tbsp desiccated coconut


§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ Cream the butter and sugar together

§ Sift in the flour, cocoa, coconut and one egg

§ Add the eggs one at a time, giving the mixture a quick mix in between

§ Add the vanilla extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§ Meanwhile prepare the meringue by adding the egg whites to a large mixing bowl and whisk on a high speed

§ Add the caster sugar, one tablespoon at a time

§ Keep whisking on high speed until stiff peaks form

§ Fold in the desiccated coconut and a food colouring of your choice.

§ Transfer to a piping bag fitted with a large open star nozzle (or you can use a spoon) to add the meringue to the cupcakes

§ Use a kitchen blow torch or grill to lightly toast the meringues

§ Enjoy!

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