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eton mess cupcakes on a serving plate
cookingwithmykids

Eton mess cupcakes

ETON MESS CUPCAKES ARE A DELICIOUS TAKE ON THE TRADITIONAL BRITISH DESSERT, ALL IN THE FORM OF A CUPCAKE.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 309
Ingredients Equipment Method

Ingredients
  

For the cupcakes
  • 4-5 strawberries
  • 1 teaspoon caster sugar
  • 1 teaspoon lemon juice
  • 150 g (⅔ cup) butter or baking margarine
  • 150 g (¾ cup) caster sugar
  • 150 g (1 ¾ cups) self raising flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of vanilla extract
  • 3 eggs
For the whipped cream icing
  • 300 ml (1 ¼) double / whipping cream
  • 1 tablespoons icing / confectioners sugar
  • 1 teaspoon vanilla extract
To decorate
  • Meringue nests
  • Strawberries

Equipment

  • Digital scales
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • measuring spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack
  • Piping bag

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.
MACERATE THE STRAWBERRIES
  1. Remove the stalks and chop the strawberries into small pieces.
    Pop the strawberries in a bowl, and add the sugar and lemon juice. Give it all a stir and set aside for now.
MEASURE ALL THE CUPCAKE INGREDIENTS OUT
  1. Measure all the cupcake ingredients out and add them to a free-standing mixer or a large mixing bowl.
MIX THE CUPCAKE BATTER TOGETHER
  1. Using a hand held mixer, the k-paddle of your free-standing mixer or even wooden spoons, beat everything together until the batter is nice and smooth. Beat it together for a minute or so until there are no visible lumps of flour or butter showing. But be sure not to over mix it.
ADD THE STRAWBERRIES
  1. Add the macerated strawberries into your batter, then gently stir them in with a spatula or wooden spoon.
BAKE THE VICTORIA SPONGE CUPCAKES
  1. Using a soup/dessert spoon or an ice cream scoop get divide the cupcake batter among the cupcake cases. Each case should be about ¾ full.
  2. Bake the cupcakes for 20 – 25 minutes. They're ready when they have risen and turned a nice golden brown colour. You can check they are baked by inserting a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they're ready the cocktail stick should come out clean. If it's not, pop the cupcakes back in the oven for another minute or two.
  3. Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes before taking them out and putting them on a wire rack to cool completely.
MAKE THE ICING
  1. Measure out the cream, or if like us your carton has the right amount, just pour it straight into a mixing bowl or your free-standing mixer.
    Add the icing / confectioners sugar and vanilla extract.
  2. Using the whisk attachment of your mixer or a hand held whisk, whip the cream until it has formed soft peaks.
  3. Add the icing to a piping bag fitted with a large star or circular shaped nozzle. If you have one, add a food clip at the top of the piping bag so you're not worrying about it coming out the top when you squeeze.
DECORATE THE ETON MESS CUPCAKES
  1. Swirl the icing on top of the cupcakes.
    Finally, just before you serve them add some crushed meringue and a half strawberry on top.