We managed to raise over $500 which will go towards cancer research. I made these not so little white chocolate mud cake cupcakes with a frosting that is half way between marshmallow and meringue.
WHITE CHOCOLATE MUD CAKES
125g butter chopped coarsely
75g white eating chocolate, chopped coarsely
220g caster sugar
1/2 cup milk
75g plain flour
75g self-raising flour
220g castor sugar
2 egg whites
Pre heat oven to 170C/340F. Line 12 hole muffin pan with paper cases.
Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer to medium bowl; cool 15 minutes.
Whisk sifted flours into chocolate mixture, then whisk in egg. Drop 1/4 cups of mixture into paper cases.
Bake about 30 minutes. Stand cakes in pan for 5 minutes before turning out onto wire rack to cool.
FLUFFY FROSTING. Combine sugar and water in small saucepan; stir over heat without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116C/245F on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg whites in a small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream; beat on high speed for about 10 minutes or until mixture is thick.