cake or death?
I made these last week, & they turned out OK but I think the meringue cooking time needs a bit of a tweak. They were lovely & gooey whilst still fresh from the oven but went soggy overnight. Boo. I got this recipe initially from the BBC Good Food website, which is a wonderful way to waste half an hour..
Jam & Meringue Cupcakes
Ingredients:
- 175g butter
- 300g caster sugar (golden or ordinary)
- dash of vanilla extract
- 5 eggs. One whole & four separated.
- 175g plain flour
- tsp baking powder
- 150ml milk
- jam
Method:
i. Whisk 175g of the sugar with the butter & vanilla extract in a large bowl.
ii. Beat in the whole egg & the four yokes followed by the flour baking powder & milk.
iii. Fill twelve cupcake cases with half of the mixture. Add a spoonful of the jam to each & cover with the remaining mix.
iv. Bake at 180c/Gas 4 for approx 20 minutes until a skewer comes out clean, then remove the cakes from the oven to cool.
v. Lower the oven temperature to 110c/Gas ¼ & in a clean bowl mix the egg whites until stiff before adding the sugar. Beat the meringue well until it looks thick & glossy.
vi. Top each cake with a spoonful of the meringue & return to the oven for a further 30-35 minutes until crispy.
These were so good fresh from the oven, but I had what can only be described as meringue-issues! & they didn’t really keep overnight. Definitely a recipe to try again, with some tweaking.
Also, I am beginning to start work on the bicycle. Front wheel is now off, old tyres disposed of & I spent this afternoon sat in the sunshine gleefully polishing my mud flaps (not a euphemism).
Meringue is lovely, but hard! It partly depends on the weather: if the weather is damp, then they’ll go soggy no matter what you do…