Pavlova Cupcakes

Bring sugar and water in a small saucepan over a high heat to the boil, stirring until sugar has dissolved. Reduce temperature to medium.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form.

Bring the sugar syrup to 121°C (hard ball stage), then remove from the heat. Increase mixer to high and carefully pour in the hot syrup in a smooth, steady stream. Add Vanilla Extract. Continue to beat meringue until bowl is no longer hot to the touch.

Preheat oven to 100°C (fan forced). Line 2 baking trays with baking paper, securing with a small amount of meringue mixture under corners. Place mixture into a piping bag, then pipe 5-6cm meringues. Use a teaspoon to hollow out the middle. Bake for 1 hour. Allow to cool.

Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.

In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy. Add eggs one at a time, mixing to incorporate.

Add sifted flour and milk in two batches, mixing until just combined.

Add 5-6 frozen raspberries & ¼ cup of batter to each cupcake case. Bake for 18-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Whip cream to firm peaks. Dollop cream onto each cupcake, top with mini Pavlova followed by another small dollop of cream. Top with fresh raspberries & passionfruit.