Thursday, June 25, 2009

Chocolate cupcake Meringue frosting

By far the best frosting ever!!! If you have a good chocolate cake recipe use it and send it to me because I lost the one I used for these cupcakes and I'm kicking myself because they were a bite of heaven. I do still have the frosting recipe though.

Topping Ingredients

  • 2 egg whites
  • 1/2 cup light corn syrup
  • 1/2 cup superfine sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • sprinkles to decorate
  1. This is a frosting that has a kind of meringue base, by which you whisk egg whites over heat until they're stiff and gleaming. So make a double-boiler with a heatproof bowl that will fit snugly over a saucepan of barely simmering water, and put all of the ingredients for the frosting, except for the vanilla and sprinkles, into the bowl. Whisk everything with an electric beater until the icing becomes thick and holds peaks like a meringue. This will take about 5 minutes, so be patient.
  2. Take the bowl off the saucepan and onto a cool surface and keep whisking while you add the vanilla. Then keep whisking until the mixture cools a little. You want a proper peaked and whipped covering here, so spoon some frosting over each bun and then dollop another spoonful over in a swirly fashion. Immediately shake over your choice of sprinkles, as the icing will set very quickly. Indeed, these look rather like stage prop buns or the fake ones that some bakeries used to keep in their windows, so plasticky and gleaming are they.

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