These are lovely, light and definitely more-ish cupcakes. Its like having a dessert as a topping for your cupcakes.
Ingredients for Cupcakes (will make 12 muffin sized cupcakes)
6 oz Baking Margarine
6 oz Caster Sugar
6 oz Self Raising Flour
1 tsp Vanilla Extract
Ingredients for the Buttercream
500g Icing Sugar sifted
Ingredients for the Strawberry Sauce
100g Fresh Strawberries
30g Caster Sugar
Firstly, you will need to make some meringue. Chick here for the recipe.
Make this in advance if you can, as it will need about 90 minutes in the oven on a low temperature.
Method for Cupcakes
Cream together the margarine and sugar until they are pale, light and fluffy. Add in your eggs, great tip here is to add a spoonful of flour when you add in each egg so the mixture doesn’t split. Once you have beaten in all of the eggs, add in the flour and combine. Lastly, add in the vanilla extract, and thats it – you now have the basic vanilla cupcake recipe.
I put into muffin sized cupcake cases, about a tablespoons worth of mixture.
Bake at 150°C/300°F/ Gas Mark 2 for about 30-40 minutes. I bake at a low temperature for a bit longer so I always get a nice flat topped cupcake. If you bake on a high temperature for only 20 minutes, you will find that you will get domed topped cupcakes.
Bake until they are a pale golden colour on the top. Pop a sharp knife in the middle of the cake to make sure that it is cooked through. If the blade comes out clean then it is cooked. If you find there is a little bit of wet mixture on the knife, then pop the cakes back in the oven for a further few minutes and check again.
Whilst your cakes are baking, you can be making the buttercream and strawberry sauce.
To make the buttercream, combine 250g soft butter with 500g sifted icing sugar. You may need to add in a splash of milk in order to get the consistency you require.
To make the strawberry sauce, chop the strawberries into eighths. Pop into a saucepan with 3 tablespoons of water and put onto a low heat until the strawberries are soft. Add in the sugar and combine.
Remove from heat and leave to cool.
Once cooled, blitz with a hand blender until all the lumps of strawberries have gone. Once done, sieve the sauce to remove any pips. Then leave, as it will thicken slightly into a lovely smooth sauce.
Once everything is ready, you can now combine all of your creations to form the pavlova cupcake. Pipe on the buttercream onto the cupcakes. For this cake, I didn’t cover the whole of the cupcake with the buttercream, I think just a nice amount in the middle is perfect.
Add on a piece of meringue, place half a fresh strawberry on the side, and then drizzle over the strawberry sauce. Then enjoy! These are quite time consuming to make as you need to make the meringue, but trust me – they are worth it. Perfect for spring, and perfect for an afternoon tea feast.