Cupcakes with Meringue Icing

Makes 18 cupcakes



60 ml cooking oil
15 ml baking powder
2 extra-large eggs
5 ml vanilla essence
210 g (375 ml) cake flour
200 g (250 ml) Huletts White Sugar
125 ml hot milk

Meringue icing:
300 g (375 ml) Huletts White Sugar
2 egg whites
80 ml cold water
1 ml cream of tartar
2 ml vanilla essence




  1. Preheat the oven to 180°C.
  2. Beat all the cupcake ingredients together lightly until smooth and lump-free.
  3. Place paper cups in patty - or muffin pans and half-fill them with batter (about two tablespoonfuls each).
  4. Bake for about 12 minutes.
  5. Allow to cool.

Meringue icing:

  1. Combine all ingredients, except vanilla, in top of a double boiler.
  2. Beat until well mixed.
  3. Beat constantly until frosting forms a stiff peak.
  4. Work through occasionally with a spoon or spatula.
  5. Remove from heat, add the vanilla essence and beat well.
  6. Pipe the icing onto the cupcakes and sprinkle with 100's and 1000's (optional).