1. Preheat the oven to 350 F/180 C and line a muffin tin with paper liners. In a small bowl whisk together the flour, baking powder and salt.
2. In a large bowl beat the sugar and eggs together until foamy. Stir in the melted butter and vanilla. Add half the dry ingredients, then all of the milk and then the rest of the dry ingredients. Don’t over mix.
3. Divide the batter evenly between the 12 cups and bake for 20-25 minutes until a toothpick inserted comes out clean. After 10 minutes place on a cooling rack to cool completely.
4. Make the frosting. In a double boiler whisk the egg whites, sugar, cream of tartar and salt until the sugar is dissolved and the mixture is hot.
5. Pour the mixture into an electric mixer with the whisk attachment and add the vanilla. Mix on medium high speed for about 5 minutes until the mixture holds stiff peaks. Pipe or spread onto the cooled cupcakes.
Originally Submitted
10/8/2012
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