“If you stand them in a muffin tin or bun tin, that means they’ll keep a perfect shape.
“And I use an ice cream scoop. It’s quite useful to do it this way when you’re making quite a lot, and you get them all even.”
Put the cupcakes in the oven at 160° Fan for 18 to 20 minutes.
While the cakes are baking, Mary made the meringue topping by whisking two egg whites in a bowl until they looked like clouds.
Bakers can then slowly add 100 grams of caster sugar while the whisk is still on full speed.
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