Coconut Chocolate Meringue Cupcakes
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So decadent and perfect for relaxing with a good book
Ingredients;
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
Method;
§ 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!
