Mini Pavlovas

  1. 1 tsp Queen Concentrated Vanilla Extract

  2. 3/4 cup (165g) sugar

  3. 1/3 cup (80ml) water

  4. 3 large egg whites at room temperature.

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. 1

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

  2. 2

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

  3. 3

    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.

  4. 4

    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. 1

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

  2. 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. 3

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

  4. 4

    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.

Method - To finish

  1. 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.



Comments & Reviews

These cupcakes look delicious! I will definitely have to make these for Mother’s Day