Fresh raspberries, mini meringues and double cream make for a truly indulgent combination in these beautiful cakes.
Makes 12 cupcakes
Ingredients
110g (4oz) butter or margarine
110g (4oz) caster sugar
2 medium size eggs
75g (3oz) self-raising flour, sieved
2-3 drops Dr. Oetker Natural Vanilla Extract
Dr. Oetker Baking Cases
For the Mini Meringues
1 sachet Dr. Oetker Egg White Powder or 2 egg whites
110g (4 oz) caster sugar
For decoration
double Cream
fresh raspberries
raspberry coulis
icing sugar for dusting
Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a cupcake tin.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
3. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch.
4. Remove from the oven and leave to cool on a cooling rack.
5. To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.
6. Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.
7. Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet.
8. Place in the centre of a pre-heated oven (140°C, 275°F, gas mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.
9. In a separate bowl whip the double cream until it creates still peaks when lifting your whisk. Spread the cream onto the cupcakes and top with a mini meringue.
10. Place two or three fresh raspberries on the meringue and drizzle with raspberry coulis. Dust with icing sugar for the perfect finish.
