- Prep:
- 30 min + cooling
- Cook:
- 80 min
- Serves:
- 12
Ingredients
Vanilla Bean Cupcakes
- 100g unsalted butter, softened
- 185g caster sugar
- 2 tsp Queen Organic Vanilla Essence
- 2 large eggs
- 1 1/3 cup (200g) self-raising flour, sifted
- 1/2 cup (125ml) milk
- 1 ¼ cup (150g) frozen raspberries
To finish
- 300ml thickened cream
- 1 tsp Queen Vanilla Bean Paste
- 1/3 cup passion fruit pulp (approx. 3 passion fruit)
- 1 cup (125g) fresh raspberries
Method - Mini Pavlovas
-
Step 1
Prepare Meringue & Pavlova mix as per pack directions adding 1 tsp Concentrated Vanilla Extract. 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.
Method - Vanilla Bean Cupcakes
-
Step 1
Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.
-
Step 2
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.
-
Step 3
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. Top with a sprinkle of white chocolate chips. Bake for 18-20 minutes. 15-20 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.
-
Step 4
Add 5-6 frozen raspberries & ¼ cup of batter to each cupcake case. Top with a sprinkle of white chocolate chips. 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.
Method - To finish
-
Step 1
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.
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