Sweetie pie cupcakes

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I spotted similar cupcakes at Tina Bester’s Queen of Tarts stall and they stole my heart!

Makes: about 18 medium-sized cupcakes

Preparation time: 40 minutes, plus resting time

Baking time: 20 minutes

Oven temperature: 180°C

180g butter

230g brown sugar

2 large eggs

160g flour, sifted

7ml baking powder

40g cocoa

120ml milk

300g dark chocolate


2 large egg whites

180g castor sugar

40ml honey

45ml water

• pinch of crème of tartar

1. Preheat the oven. Beat the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Sift the flour, baking powder and cocoa together. Then fold it into the butter mixture followed by the milk. Spoon the mixture into cupcake cups that have been prepared with a non-stick spray and bake for about 15-20 minutes or until cooked through. Set aside to cool.

2. Make the topping Beat all the ingredients together in a large mixing bowl over a pot with a little boiling water in it – it’s important that the mixing bowl does not touch the water. NOTE: The steam will heat the mixing bowl, so keep a cloth at hand to prevent yourself burning. Now place the pot on the stove over low heat, beating the mixture continuously with an electric beater until soft peaks form (it will take about 10 minutes), then remove the mixture from the heat.

3. Spoon the mixture into a piping bag with a 1cm round nozzle. Pipe a small spiral on each cupcake and refrigerate for about 30 minutes.

4. Melt the chocolate. Place the cupcakes on a wire rack and carefully cover the meringues with the chocolate; leave to harden.

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April 2023

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