Strawberry Meringue Cupcakes - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
2 cups sugar
1/2 tsp vanilla extract
2 None eggs
1/3 cup self-rising flour, sifted
1/3 cup milk
1/2 cup strawberry jam
1/4 tsp cream of tartar
3 None egg whites
Few drops pink food coloring

Preparation

Preheat the oven to 350\u00b0F. Line 12 muffin cups with paper liners.
For the cupcakes, beat butter and 1 1/4 cups of the sugar in a large bowl with an electric mixer on medium speed until pale and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Gently stir in flour alternately with milk, beginning and ending with flour. Spoon into muffin cups, filling each 2/3 full.
Bake 15-20 mins or until a toothpick inserted into the center comes out clean. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Using tip of a knife, cut a deep circle from the top of each cupcake and reserve. Spoon jam into each opening. Trim bottom of reserved cupcake tops. Replace to cover jam.
For the frosting, mix remaining 3/4 cup sugar, 1/4 cup water and cream of tartar in a small saucepan on low heat. Stir without boiling until sugar dissolves. Bring to a boil on high heat. Boil, without stirring, 3-4 mins until thickened. Beat egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form. Gradually pour in hot syrup in a thin, steady stream, beating until thick and glossy. Beat in food coloring. Spoon frosting into piping bag fitted with a 1/2 inch plain tip. Pipe spirals of frosting onto each cupcake.