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1 Preheat oven to 160ºC. Line a 12-hole patty pan with paper cases. Combine half the caster sugar and all the flour in a large bowl.
2 Whisk eggwhites with an electric mixer on high speed until very frothy. Add cream of tartar and salt and whisk briefly.
3 Add remaining caster sugar to eggwhite, a tablespoon at a time, while whisking on medium speed, until soft peaks form. Fold into flour mixture with almond essence and vanilla. Spoon mixture evenly into each paper case until half full and bake for 18-20 minutes. Cool on a wire rack.4 Whip cream and icing sugar into soft peaks. Cut tops off cupcakes with a serrated knife, then slice the tops in half. Spoon jam and whipped cream on cupcakes, then position halved tops to resemble wings. Serve dusted with icing sugar.
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