- 20 min
- 20 min
- 110g unsalted butter, room temp
- ½ cup (110g) caster sugar
- 2 tsp Queen Natural Vanilla Essence-Extract
- 2 large eggs
- ¾ cup (110g) self raising flour, sifted
- ½ tsp baking powder
- ¼ cup (60ml) milk
Method - Meringue
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
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.
Method - Whipped Cream
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.