The divine combination of meringue, fresh whipped cream and berries need not be limited to special occasions – these pavlova cupcakes are the perfect way to enjoy this classic flavour combo everyday!

Prep:
30 min + cooling
Cook:
80 min
Serves:
12

Ingredients

Vanilla Bean Cupcakes

  1. 100g unsalted butter, softened
  2. 185g caster sugar
  3. 2 tsp Queen Organic Vanilla Essence
  4. 2 large eggs
  5. 1 1/3 cup (200g) self-raising flour, sifted
  6. 1/2 cup (125ml) milk
  7. 1 ¼ cup (150g) frozen raspberries

To finish

  1. 300ml thickened cream
  2. 1 tsp Queen Vanilla Bean Paste
  3. 1/3 cup passion fruit pulp (approx. 3 passion fruit)
  4. 1 cup (125g) fresh raspberries

Method - Mini Pavlovas

  1. 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

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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

  1. 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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