(About 12 to 16 cupcakes)

  • 170 g (300 ml) cake flour
  • 20 ml baking powder
  • 5 ml salt
  • 4 eggs, separated
  • 20 ml caramel flavouring
  • 210 g (250 ml) caster sugar
  • 125 ml sunflower oil
  • 125 ml boiling water

  • 200 g (250 ml) white sugar
  • 45 ml water
  • 2 egg whites
  • 1 x cream cheese icing
  • pink colouring

Heat oven to 180 °C. Sift together flour, baking powder and salt. Whisk egg yolks, flavouring and caster sugar until light and fluffy. Add oil and boiling water while whisking. Fold in dry ingredients. Beat egg whites to the soft peak stage and fold in. Line cupcake tins with paper cases and spray with non-stick spray. Divide mixture between cases and place in hot oven. Bake for 20 to 25 minutes or until cupcakes are golden brown and a testing pen comes out clean. Allow to cool. In a medium-sized saucepan, bring water and sugar to the boil over low heat. Simmer for 8 minutes without stirring. Meanwhile, whisk the egg whites to the soft peak stage. While whisking, slowly add hot syrup to egg whites. Keep whisking until it becomes thick and has cooled. Colour cream cheese icing and spread a thin layer on each cupcake. Fill piping bag with meringue and make a rosette on each cupcake. Brown using a blowtorch.