Recipe Vickie de Beer. Image Neville Lockhart
Clever idea
Espresso cupcakes
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.
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.
