Raspberry Cupcakes with Meringue Frosting

I've made cupcakes using jelly crystals before (remember these or these?- using different recipes (from memory).



I've been meaning to make these ones for a while and I finally stopped making excuses and made them for a morning tea at work.

The recipes is from Taste. I added raspberries (as you can see) and added lemon rather than rosewater to the meringue, and I didn't do the crystallised rose petals as garnish. Meringue is great. I wasn't too bowled over by the cupcakes. But then perhaps I shouldn't have put them in the fridge ......




Raspberry Cupcakes Rose Cupcakes (from Taste)

125g butter
1 packet of raspberry flavour jelly crystals
2 tbs sugar
2 tbs milk
2 eggs
1 cup self raising flour, sifted
1/4 cup plain flour, sifted

1. Preheat oven to 180. Line 12 (1/3 cup capacity) muffin tray with paper cases.
2. Use an electric beater to beat the butter, jelly crystals and sugar in a small bowl until pale and creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combine flour and milk. Stir in remaining flour and milk.
3. Divide the mixture among the lined pans. Bake in oven for 20 - 25 minutes or until the skewer inserted into the centres comes out clean. Set aside for two minutes to cool before transferring to a wire rack to cool completely.

Rose Icing

1/2 cup water
2 tbs water
1 egg white
1/2 tsp rosewater essence

1. To make the rosewater icing, place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium high. Simmer for 2 minutes or until syrup thickens and reaches 'soft ball stage'. Use an electric beater to beat the egg white in a small bowl until soft peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.
2. Spread the rose icing evenly over the cupcakes.