Neapolitan meringue cupcakes

neapolitan meringue cupcakes
12 Item


Neapolitan cupcakes


1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-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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