Name: Neapolitan meringue cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: Neapolitan cupcakes; 125 gram unsalted butter,chopped coarsely; 80 gram white eating chocolate, chopped coarsely; 1 cup (220g) caster (superfine) sugar; 1/2 cup (125ml) milk; 1/2 cup (75g) plain (all-purpose)flour; 1/2 cup (75g) self-raising flour; 1 egg; 1 cup (250ml) neapolitan ice-cream; Meringue; 3 egg whites; 3/4 cup (165g) caster (superfine) sugar

Ingredients

Neapolitan cupcakes

125 gram unsalted butter,chopped coarsely

80 gram white eating chocolate, chopped coarsely

1 cup (220g) caster (superfine) sugar

1/2 cup (125ml) milk

1/2 cup (75g) plain (all-purpose)flour

1/2 cup (75g) self-raising flour

1 egg

1 cup (250ml) neapolitan ice-cream

Meringue

3 egg whites

3/4 cup (165g) caster (superfine) sugar

Method

1.Preheat oven to 180°C/350°F. Line 12-hole (&frac13;-cup/80ml) muffin pan with paper cases.

2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl and cool 15 minutes.

3.Whisk in sifted flours, then egg. Divide mixture into cases.

4.Bake cakes about 30 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack to cool.

5.Using a sharp pointed knife, cut a deep hole in the centre of each cake; reserve cut out cake. Fill each hole with a level tablespoon of ice-cream, top with reserved cake. Place cakes on oven tray, freeze.

6.Preheat oven to 220°C/425°F.

7.Meanwhile, make meringue. Beat egg whites and sugar in small bowl with electric mixer until sugar is dissolved.

8.Bake about 2 minutes or until meringue is browned lightly. Top cakes with meringue. Serve immediately.

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Ingredients

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