Donna Hay Chocolate Bunny Tail Cupcakes

Chocolate Cupcakes:

• 1¼ cups (185g) White Wings self raising flour
• ½ cup (50g) cocoa
• ¾ cup (165g) CSR Caster Sugar
• ½ cup (120g) firmly packed CSR Brown Sugar
• 125g unsalted butter, softened
• 2 eggs
• ⅔ cup (160ml) milk
• 2 tsp vanilla extract
• Shredded coconut, for sprinkling

Meringue Icing:

• ⅓ cup (80ml) water
• ½ tsp cream of tartar or 1 teaspoon lemon juice
• 2 cups (440g) CSR Caster Sugar
• 150ml egg white (about 4 eggs)

1. To make the cupcakes, preheat oven to 160°C (325°F). Place the flour, cocoa, sugar, butter, eggs, milk and vanilla in the bowl of an electric mixer and beat on medium speed for 6 minutes or until pale and smooth.
2. Spoon the mixture into 12 x ½-cup-capacity (125ml) cupcake tins lined with paper cases.
3. Bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely.
4. To make the meringue icing, place the water, cream of tartar or lemon juice and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes.
5. Place the egg white in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
6. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more.
7. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.
8. To decorate, pipe or spoon the meringue icing on top of cupcakes and sprinkle with shredded coconut.