A kiwi classic! I grew up on these spongey goodies. Nothing beats a pie and a lamington for lunch.
Makes 12 cupcakes
2T ice water
6 large eggs, separated
1/4 tsp cream of tartar
1 cup white sugar
1 cup plain flour
1/4 tsp salt
1 tsp lemon juice
Shredded coconut, for dipping
Preheat oven to 170C (150C fan forced). Line a cupcake pan with liners.
Place ice water in a bowl with egg yolks and set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks and water until they are lemon coloured. Add sugar to beaten egg yolks gradually and mix well.
Combine flour and salt. Fold into yolks a third at a time, incorporating well after each addition. Add lemon juice to yolk mixture. Fold yolk mixture into egg whites.
Fill liners three-quarters full and bake for 20-25 minutes, or until tops spring back when touched gently.
Cool in pan for 5 minutes, then remove and cool completely.
Frost with Chocolate Ganache, and dip frosted cupcakes into coconut.
375g dark chocolate, chopped finely, or chocolate melts
1 cup cream
1 cup icing sugar
Place chocolate into a large metal bowl.
Heat cream in a saucepan, stirring occasionally. Do not let boil.
Pour hot cream over chocolate and stir vigorously with a wooden spoon, until chocolate has all melted and ganache is thick and glossy.
Run mixture through a large sieve to get out any lumps.
Put ganache into fridge to cool. When ganache is completely cooled and very thick and you are ready to use it, beat until smooth and creamy. Add icing sugar. Mix well.
(Broadcast 27 September 2012)