Meringue chick cupcakes

Posted in Local food
Meringue chick cupcakes

Ingredients (15)

  • 340g packet butter cake mix (see notes)
  • 2/3 cup milk
  • 2 eggs
  • 60g butter, melted

  • Meringues

  • 2 egg whites
  • 1/2 cup CSR Caster Sugar
  • Pinch of cream of tartar
  • Yellow gel food colouring
  • Red and yellow star sprinkles (see notes), to decorate
  • Red candy hearts, to decorate
  • Blue 100’s and 1000’s, to decorate

  • Buttercream

  • 125g unsalted butter, softened
  • 1 1/2 cups icing sugar mixture
  • 2 tsp milk
  • Green gel food colouring
Nutrition info

Method

  • Step 1 Make Meringues: Preheat oven to 120C/100C fan-forced. Grease 2 large baking trays. Line with baking paper. Using an electric mixer, beat egg whites, caster sugar and cream of tartar together for 8 to 10 minutes or until meringue is thick and glossy, and sugar has dissolved. Using food colouring, tint meringue yellow.
  • Step 2 Spoon meringue into a piping bag fitted with a 1cm plain nozzle. Working in one movement, pipe mounds, about 3cm in diameter, onto prepared trays, piping smaller mounds on top, about 2cm in diameter (see notes). Gently push 2 red star sprinkles into the base of each meringue to form feet. Push 2 yellow star sprinkles into the side of each meringue to form wings. Gently press candy hearts into the head of each meringue to form a beak and 2 blue 100’s and 1000’s to form eyes. Bake for 45 to 55 minutes or until meringues are rm to touch but not browned. Turn oven off. Cool meringues in oven with door ajar for 1 hour. Remove from oven.
  • Step 3 Preheat oven to 180C/160C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.
  • Step 4 Make cake mix following packet directions using the milk, eggs and butter. Divide mixture evenly among prepared pan holes.
  • Step 5 Make Buttercream: Using an electric mixer, beat butter for 5 minutes or until pale and fluffy. Gradually beat in icing sugar until well combined. Add milk. Beat to combine. Using food colouring, tint pale green. Spoon buttercream into a piping bag fitted with a 1cm fluted nozzle.
  • Step 6 Pipe green buttercream onto the top of each cupcake. Carefully place 1 meringue chick on top. Serve.