That item, colour, sound, taste or smell that takes you back to those years when everything was just like magic and tasted like cotton candy.
This recipe I am sharing with you is just that…one of my sweet childhood memories that I have kept along the years and which always brings me joy and happiness with every bite.
The original recipe comes as a cake, but I just recently wanted to try something new, so the Snow White cupcake was born.
200 g plain flour, 250 g caster sugar, 85 g cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp bicarbonate of soda, 2 eggs, 200 ml milk, 120 ml vegetable oil, 2 tsp vanilla essence, 150 ml boiling water.
4 egg whites, 220 g powdered sugar, pinch of salt
Hand whisk or food processor (in my case I have used KitchenAid for the cake and a hand whisk for the meringue), large heatproof bowl, cupcake cups, decorating pipe, cake tin or muffin pan.
1. Preheat the oven to 180C/160C Fan/Gas 4 and line the cake tin with great proof paper or get your cupcake cups ready using a muffin pan.
2. Beat the eggs and sugar until smooth, then add the rest of the ingredients except the boiling water.
I’ve used my KitchenAid to mix everything well but you can also use a hand whisk. Once the ingredients are well combined, add the boiling water slow while whisking. The mixture will now be very liquid. Pour the batter into a cake tin or the muffin pan and bake for 20-30 minutes or until a skewer inserted into the centre comes out clean.
3. Remove the cake/cupcakes from the oven and let it cool down before decorating.
Beat the egg whites with a pinch of salt until the mixture resembles a fluffy cloud, then add the sugar bit by bit while still whisking at a higher speed and making sure you add the sugar slowly.
When ready the mixture should be thick and glossy and ready to be whisked over hot steam.
Put water to boil in a dish that can hold a heat proof bowl above.
You can now transfer the mixture into the heat proof bowl and continue to whisk above heat at a low speed for about 5-10 minutes.
Remove from the heat, set aside for 10 minutes before decorating the cake or cupcakes; then sprinkle with dark chocolate, optional.
I’ve only decorated with chocolate the cake version of this dessert, see below.
This dessert takes me back but it’s also one of the best I have ever made.
Try it and tell me what you think….
Your Dessert Girl,
My Red Page © 2015-2021 All rights reserved