Strawberry Eton Mess Cupcakes

Line a baking tray with baking paper and preheat oven to 100°C (fan forced.)

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.

Place into a piping bag and pipe kisses onto prepared tray. Bake for 1 hour. Allow to cool in oven.

Preheat oven to 160C (fan forced). Line a 12-hole cupcake tin with cupcake cases.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat butter, sugar and Vanilla Essence until light and creamy (approx. 5 minutes). Add eggs one at a time, mixing to combine.

Add sifted flour and baking powder, mixing on low until just combined. Add milk and mix until just incorporated.

Fill cupcake cases with ¼ cup of mixture and bake for 15-18 minutes or until an inserts skewer comes out clean. Cool in tin for 15 minutes before transferring to a wire rack to cool completely. Once cool, use a knife to “core” the cupcake, removing a small portion of cake from the middle of the cupcake. Fill with strawberry jam.

Whip cream, icing sugar and Vanilla Bean Paste to firm peaks. Spoon into piping bag fitted with a star tip and pipe onto cupcakes. Top with fresh strawberries a meringue kiss and a sprinkle of crushed up meringue.