120g white chocolate, chopped and melted over a double boiler
Fluffy Meringue Topping:
4 egg whites
500g caster sugar
Speckled Easter eggs to decorate with
Preheat the oven to 160°C.
Place the flour, caster sugar, Rama, chocolate, buttermilk and eggs in a medium bowl and whisk until smooth. Divide the mixture into 12 x ¾-cup-capacity (180ml) muffin pan lined with cupcake wrappers.
Bake the cupcakes for 25-30 minutes or until a cake tester comes out clean.
For the icing: Place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place the bowl over a saucepan of simmering water. Using an electric hand mixer, beat the egg white mixture for 15 minutes or until stiff peaks form.
Remove the bowl from the heat. Beat the egg whites again until cooled. Spoon the meringue icing onto the cooled cupcakes and decorate with the speckled eggs.