- 30 min
- 20 min
- 100g butter, room temperature
- 3/4 cup (165g) caster sugar
- 2 tsp Unicorn Dream Flavour for Icing
- 2 large eggs, room temperature
- 1 1/4 cup (190g) self-raising flour, sifted
- 1/2 cup (125ml) milk
Italian Meringue Icing
Method - Cupcakes
Preheat oven to 170C (fan forced). Line a 12 hole cupcake tin with cases and set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add Unicorn Dream Flavour for Icing and mix well.
Add eggs one at a time until just combined. Add flour and milk in two batches gently mixing until just combined. Spoon into prepared cases to ¾ full and bake for 15-20 minutes until golden. Allow to cool in tin for 5 minutes before placing onto a wire rack to cool completely.
Method - Italian Meringue
In a small saucepan, combine water, and sugar. Set over a low heat, without stirring, until sugar has dissolved. Increase to medium-high heat and allow syrup to reach softball stage (112°C).
While syrup is cooking, place egg whites in the bowl of a stand mixer. Whisk on low until soft peaks form and the syrup has reached softball stage. Pour the hot syrup down the inside of the bowl while mixer is running in a slow, steady stream. Increase speed to high and whisk until bowl is cool to the touch.
Mix icing colours in two small bowls. In one bowl combine 2 drops Blue Food Gel and 1 drop Green Food Colour Gel. In second bowl combine 2 drops of Red Food Colour Gel and 1 tiny drop of Blue Food Colour Gel, adding a few drops of water to help incorporate the colours. In another bowl add two heaped tablespoons of meringue and 2 small drops of Red Food Colour Gel and 1 tiny drop of Blue Food Colour Gel, mix to create purple.
Method - To Assemble
Place coconut in a zip lock bag or jar. In a separate bowl, combine 40 drops of Rose Pink Food Colour and 4 drops Blue Food Colour, mix to combine. Add to coconut, and shake zip lock bag or jar to incorporate colour.
Spread a small amount of meringue on top of the cupcakes, then dip edges of the cupcakes in the purple coconut mixture.
Spread white meringue onto each cupcake, a few small dollops of purple meringue, and using a tooth pick, apply a few streaks of prepared teal and purple food colour. Using a butter or palate knife, swirl it through meringue on cupcake to create marbled pattern.
Wipe out mixing bowl with a little vinegar to ensure bowl is clean and free from and grease that may stop your whites from whipping.
If you do not have a thermometer, simply drop a small amount of the hot sugar syrup into a glass of cold water. If it forms a soft pliable ball, remove from heat.