Eton Mess Cupcakes

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If you love Eton Mess Dessert then these cupcakes are for you! The meringue kisses and fresh strawberries are the perfect finish.

12 cupcakes

Medium 30 Minutes

Ingredients

Ingredients

For the recipe  Eton Mess Cupcakes

For the Cupcakes:

165 g Margarine
165 g Caster Sugar
3 Medium Eggs (beaten)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
165 g Self-Raising Flour
12 Dr. Oetker Muffin Cases

For the Meringue Kisses:

2 Dr. Oetker Free Range Egg White Powder Sachets
120 g Caster Sugar
Dr. Oetker Red Extra Strong Food Colour Gel

To Decorate:

100 g Strawberry Jam (seedless)
300 ml Double Cream
20 g Icing Sugar (4 tsp)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
about 45 g Strawberries (6 strawberries)

preparation

Preparation

For the Cupcakes

Step 1: Preheat the oven to 180°C/ 160°C fan oven/ Gas Mark 4. Line a 12 hole muffin tin with Muffin Cases.

Step 2: In a bowl cream together the margarine and sugar until pale and smooth. Mix in the eggs and Vanilla Extract – if the mixture begins to curdle add a spoonful of flour. Sieve in the flour and fold into the mixture.

Step 3: Divide the mixture between the Muffin Cases and place in the oven to bake for 20-25 minutes. Once baked the cupcakes should be risen and golden in colour. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

For the Meringue Kisses

Step 3: Whilst the cakes are cooling make the meringues, reduce the oven temperature to 100°C/ 80°C/ Gas Mark 1. Line 2 baking trays with greaseproof paper.

Step 4: Make up the egg white powder following the instructions on pack. Whisk the egg whites until they form stiff peaks. Gradually add the sugar a spoonful at a time whisking after each addition until the sugar is mixed into the egg white. Once all the sugar is added whisk the meringue mixture on a high speed until stiff white and glossy. 

Step 5: Take a piping bag fitted with a star nozzle – if you do not have star nozzle you can cut the end of the piping bag to create a 1cm hole. Paint 3 or 4 stripes of Red Colour Gel up the side of the piping bag and fill with your meringue mixture. 

Step 6: Pipe meringue kisses slightly spaced apart onto the lined baking tray.  

Step 7: Bake your meringue kisses in the oven for 30 minutes until they are baked, once baked the meringues should not stick to the grease proof paper and come away easily.

To Decorate

Step 8: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with strawberry jam and place the sponge top on the jam.

Step 9: Place the cream, icing sugar and Vanilla Extract in a bowl and whisk to form soft peaks.

Step 10: Place the whipped cream in a piping bag fitted with a star nozzle and pipe a swirl of cream on each cupcake – keep in the fridge until you are ready to decorate and serve. 

Step 11: Reserve 12 meringues to place on top of the cupcakes and crush the remaining meringue.

Step 12: Once you are ready to serve your cupcakes, cut the strawberries in half and place half a strawberry on each cupcake. Sprinkle with meringue and place a meringue kiss on each cupcake. Drizzle any left over jam over each cupcake and you are ready to serve and enjoy!  

Nutritional Information for the recipe Eton Mess Cupcakes

Per Serving Per 100 g / ml
Energy 1654 kJ
395 kcal
1562 kJ
373 kcal
Fat 23.62 g 22.28 g
Carbohydrate 41.72 g 39.36 g
Protein 4.27 g 4.03 g

preparation

Preparation

For the Cupcakes

Step 1: Preheat the oven to 180°C/ 160°C fan oven/ Gas Mark 4. Line a 12 hole muffin tin with Muffin Cases.

Step 2: In a bowl cream together the margarine and sugar until pale and smooth. Mix in the eggs and Vanilla Extract – if the mixture begins to curdle add a spoonful of flour. Sieve in the flour and fold into the mixture.

Step 3: Divide the mixture between the Muffin Cases and place in the oven to bake for 20-25 minutes. Once baked the cupcakes should be risen and golden in colour. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

For the Meringue Kisses

Step 3: Whilst the cakes are cooling make the meringues, reduce the oven temperature to 100°C/ 80°C/ Gas Mark 1. Line 2 baking trays with greaseproof paper.

Step 4: Make up the egg white powder following the instructions on pack. Whisk the egg whites until they form stiff peaks. Gradually add the sugar a spoonful at a time whisking after each addition until the sugar is mixed into the egg white. Once all the sugar is added whisk the meringue mixture on a high speed until stiff white and glossy. 

Step 5: Take a piping bag fitted with a star nozzle – if you do not have star nozzle you can cut the end of the piping bag to create a 1cm hole. Paint 3 or 4 stripes of Red Colour Gel up the side of the piping bag and fill with your meringue mixture. 

Step 6: Pipe meringue kisses slightly spaced apart onto the lined baking tray.  

Step 7: Bake your meringue kisses in the oven for 30 minutes until they are baked, once baked the meringues should not stick to the grease proof paper and come away easily.

To Decorate

Step 8: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with strawberry jam and place the sponge top on the jam.

Step 9: Place the cream, icing sugar and Vanilla Extract in a bowl and whisk to form soft peaks.

Step 10: Place the whipped cream in a piping bag fitted with a star nozzle and pipe a swirl of cream on each cupcake – keep in the fridge until you are ready to decorate and serve. 

Step 11: Reserve 12 meringues to place on top of the cupcakes and crush the remaining meringue.

Step 12: Once you are ready to serve your cupcakes, cut the strawberries in half and place half a strawberry on each cupcake. Sprinkle with meringue and place a meringue kiss on each cupcake. Drizzle any left over jam over each cupcake and you are ready to serve and enjoy!  

Nutritional Information for the recipe Eton Mess Cupcakes

Per Serving Per 100 g / ml
Energy 1654 kJ
395 kcal
1562 kJ
373 kcal
Fat 23.62 g 22.28 g
Carbohydrate 41.72 g 39.36 g
Protein 4.27 g 4.03 g

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