Wednesday, October 12, 2005

Chocolate Cupcakes with Coffee Meringue

Had the urge to make cupcakes for a little while now, so I used my section's turn to bring snacks to chorus tonight as an excuse to make some. I used the Essential Chocolate Cake Recipe from Dede Wilson's Wedding Cakes You Can Make; basically the same recipe I used for the wedding cake last year. I also wanted to try using a meringue instead of a buttercream as the frosting. I used an italian buttercream recipe, melted sugar poured into whipped egg whites, and just left out the butter. Also added some instant coffee for a flavor I thought would complement the chocolate cake well. The meringue looked really good piped into a swirl on the cupcakes. I used my little culinary torch to toast the outside a bit, like you'd see on a lemon meringue pie. After 24 cupcakes, I still had quite a bit of meringue left, so I piped it into swirls on a baking sheet and popped it into the oven to make meringue cookies. Crispy.

Chocolate Cupcakes Chocolate Cupcakes with Coffee Meringue Chocolate Cupcakes with toasted Coffee Meringue Coffee Meringues going into oven Coffee Meringues