Chocolate cupcakes

Recipe Vickie de Beer. Image Neville Lockhart

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Clever idea

Espresso cupcakes

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Replace the cacao with 1 tbsp. coffee powder.

Icing: Heat 250 ml castor sugar, 60 ml (1/3 cup) orange juice, the grated rind of 1 orange, 3 ml cream of tartar and 30 ml (2 tbsp.) orange liqueur and stir until the sugar is dissolved.

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Bring to the boil. Decrease the heat and simmer for 3 min.

Beat 3 egg whites until it forms soft peaks. Add the syrup in a thin stream while beating the mixture. Beat until thick and creamy. Scoop over the cupcakes.