Eton Mess Cupcake
We first made our first batch of Eton Mess recipes with our gorgeous Eton Mess Flan, and since it went so well, it gave us a real brainwave for another summer recipe: the Eton Mess Cupcake.
This one has quickly become an office favourite because it looks so darn cute when you cut through the middle and expose the jam, strawberry and meringue!
And they are so easy to make!
All you need to do is whip up a basic sponge mix and for the finish it with a blow torch to create that lovely caramelized look on the top of the cake.
150g/6oz caster sugar
150g/6oz self raising flour
1 tsp baking powder
4 egg whites
200g Caster sugar
Preheat the oven to 180°C
Beat together butter and sugar until light and fluffy with the Andrew James Food Mixer. Add the flour, baking powder and eggs and mix until combined.
Pour the cake batter into 12 cupcake cases and bake in the oven for 15 to 18 minutes. Remove from the oven the and place the cakes on a cooling rack.
Once the cakes are cold, take a knife and cut out a circle from the centre of the cake. Remove the loose cake, then fill with strawberry jam.
Half a strawberry and place upside down onto the jam, so the point is upwards.
Slowly add the sugar whilst whisking and the eggs will begin thicken further and have a glossy sheen.
Place the meringue into a piping bag, with a large star nozzle attached.
Begin by piping the meringue onto the cake, gradually going around the strawberry from the base upwards until the strawberry is completely covered.
Using a chefs blowtorch, quickly go around the meringue until areas crisp and brown.