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For the cupcakes:
For the meringue:
Let’s get cracking! Whisk together your flour and baking powder and set aside. Combine sugar, eggs, mayo and vanilla bean paste until you get a creamy, fluffy consistency. Gently stir in flour mixture.
Weigh 45g of batter into each cupcake case and bake on 180°c for 30 minutes until golden brown.
For the meringue topping, whisk the egg whites with cream of tartar until stiff peaks have formed (this takes a few minutes and we highly recommend using an electric whisk). Whisk in the sugar until your mix is nice and glossy. Using a 1M JEM piping nozzle (or your favourite alternative), spoon your frosting into your prepared piping bag and swirl onto your cupcakes. Decorate with your favourite sprinkles.
P.S. Top tip: Make mini versions of these if you have many mouths to feed. And if you’re feeling bold, use a blow torch to finish off your meringues like a pro – easy does it!