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Raspberry Pavlova Cupcakes

Fresh raspberries, mini meringues and double cream make for a truly indulgent combination in these beautiful cakes.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Raspberry Pavlova Cupcakes

For the Cakes:

110 g Butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
12 Dr. Oetker Muffin Cases
2 Medium Eggs

For the Mini Meringues:

1 Dr. Oetker Free Range Egg White Powder Sachet or 2 Egg Whites
110 g Caster Sugar (4 oz)

For the Decoration:

150 ml Double Cream (¼ pint)
50 g Raspberries
about 50 g Raspberry Coulis
about 5 g Icing Sugar for dusting

preparation

Preparation

1

Raspberry Pavlova Cupcakes

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. 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.

8

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.

9

Place two or three fresh raspberries on the meringue and drizzle with raspberry coulis. Dust with icing sugar for the perfect finish.

Nutritional Information for the recipe Raspberry Pavlova Cupcakes

Per Serving Per 100 g / ml
Energy 1038kJ
248kcal
1574kJ
376kcal
Fat 14.86g 22.52g
Carbohydrate 26.00g 39.40g
Protein 2.45g 3.72g