Chocolate Orange merengue Cup Cakes

Light merengue, smooth curd and a soft chocolate cake... Luscious cup cakes fit for any birthday treat! Recipe makes 24

Chocolate Cake
1 1/2 cups self raising flour
1/2 cup cocoa powder
1 1/3 cup castor sugar
1/2 tsp bicarbonate of soda
100g butter
2 eggs
1 cup coconut milk
1 short espresso
1 tbsp Tia Maria
pinch salt
two twists black pepper

Pre heat oven to 200c. Soften the butter slightly.( 20seconds microwave should do.  Add all ingredients in a food mixer and using k beater beat for 1 minute slow speed then further minute on high speed.  Spoon mixture in muffin cases and bake for about 20 minutes till firm to touch.  Remove from oven and cool slightly. 

Orange Curd
Juice and rind of 3 oranges
1 cup water(250ml)
3 tbsp corn flour
1/2 cup sugar
3 egg yolks
90g butter

Add Juice, rind, water and cornflour to a saucepan and stir continuously over medium heat till mixture thickens.  Boil mixture for a further minute so that cornflour cooks.  Turn off heat, add chopped cold butter and continue to stir till it dissolves.  Add egg yolks one at a time and stir till mixture is shiny.  Cover and let it cool before use.

Merengue
1 cup Icing Sugar
4 egg whites
1 tbsp corn flour

Beat egg whites till soft peaks form.  Add icing sugar and beat for about 3 minutes till mixture firms up.  Add cornflour and give few turns till it folds in mixture.  Spoon mixture in piping bag fitted with 1cm tube.

Pre-Heat oven to 220c
Pipe round circle of merengue over each cup cake. Fill the middle with 1 heaped teaspoon of orange curd.  Pipe more circles on top of curd to completely cover the curd.
Bake in oven till merengue peaks turn golden.