Tender vanilla bean cupcakes topped with strawberry whipped cream and crunchy meringue kisses. All the best bits of a classic British dessert, rolled into one very pretty cupcake!

20 min
20 min



  1. 110g unsalted butter, room temp
  2. ½ cup (110g) caster sugar
  3. 2 tsp Queen Natural Vanilla Essence-Extract
  4. 2 large eggs
  5. ¾ cup (110g) self raising flour, sifted
  6. ½ tsp baking powder
  7. ¼ cup (60ml) milk

Whipped Cream

  1. 400ml thickened cream
  2. 2 tbsp icing sugar
  3. 2 tsp Queen Vanilla Bean Paste
  4. Queen Hot Pink Food Colour Gel
  5. 125g fresh strawberries, halved
  6. Strawberry jam

Method - Meringue

  1. Step 1

    Prepare Meringue & Pavlova Powder Mix according to pack directions, flavouring with Vanilla Bean Paste. Spoon into piping bag fitted with a large round tip and pipe meringue kisses onto baking tray. Bake as per pack directions.

Method - Cupcakes

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

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

  4. Step 4

    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.

Method - Whipped Cream

  1. Step 1

    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.

Comments & Reviews

Today I made the easy mix cup cakes. Great.