We think these little cupcakes would fit right in at Sydney's uber cool pool bar the "Ivybar" where they have lots of yellow and white stripes everywhere. The meringue frosting might be reminiscent of Marge Simpson's hair, but they are truly a statement cupcake. Whether you are about to jump into the Ivy pool or kick back and watch "The Simpsons" you are definitely in for a treat!
- 1½ cups self-raising flour
- ½ cup desiccated coconut
- ¾ cup coconut milk
- ¼ cup passionfruit pulp (approximately 3–4 large passionfruit)
- 175 g butter
- ¾ cup caster sugar
- 2 free-range eggs
- 1 quantity meringue frosting
- 3 large free-range egg whites
- ¾ cup sugar
- pinch of salt
- ⅓ cup water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes approximately 32 mini cupcakes (approx. 4–5 cm)
Preheat the oven to 180°C (360°F). Ensure all ingredients are at room temperature. Whisk together the flour and coconut in bowl, set aside. Combine the coconut milk and passionfruit pulp in a small jug and set aside.
Cream butter for 1–2 minutes until light and fluffy. Add the caster sugar a third at a time and beat for 1–2 minutes after each addition.
Add the eggs 1 at a time and beat for 1 minute after the addition of each egg.
Add ⅓ of the flour and coconut and beat on low until just combined. Add half of the coconut milk and passionfruit mixture and beat until combined. Repeat this again and then finish with the final third of the flour and coconut. Do not over beat the mixture or it will become tough.
Line mini muffin pans with papers and ¾ fill the cupcake papers. Bake for 15–20 minutes or until skewer comes out clean when tested. Allow cool on a cake cooler.
To make the meringue frosting, combine the egg whites, sugar, salt and water in a heat proof bowl and lightly whisk over simmering water until the sugar has dissolved.
Transfer to a large mixer bowl and beat on high until stiff peaks form and the mixture is cold to touch and glossy. Do not over beat. Use immediately.
Using a piping bag and plain nozzle, pipe on the meringue frosting into a large ball on each cupcake, top with another smaller ball of meringue frosting. Using a blowtorch lightly caramelise the meringue frosting. Store in an airtight container at room temperature for 1–2 days.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.