4 eggs whites
1 cup sugar
1/2 tsp cream of tarter
chocolate sauce (I used this one)
graham cracker crumbs
- Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 10-12 cupcake liners and set aside.
- In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the beaten egg with the flour alternately. Mix until combined – then add the milk or water to loosen to the mixture slightly. Don’t over mix!
- Take an ice-cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.
- Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
- Place over a saucepan with simmering water.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.