Hi-Hat Cupcakes

Make basic chocolate or vanilla cupcakes and cool on wire rack.

Place 6 large free-range egg whites, 680g caster sugar and juice of 1 lemon and whisk with an electric whisk for 1 min, until fluffy, then put the bowl over a pan of simmering water. beat with an electric whisk until the mixture forms stiff peaks.

Remove the bowl from the heat, add 2 tsp of vanilla sugar and beat for 2 mins until thick. Spoon into a piping bag and pip in spiral shapes on the cakes (ie like a soft serve ice cream).

Meanwhile, melt 350g plain chocolate and 3 tbs olive oil in a heatproof bowl over a saucepan of simmering water. Cool a little and then carefully spoon the icing over the meringue whips to cover. Chill the cakes for about 30mins to set.