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.

The only difference between these are normal cupcakes is that you cut a small hole in the centre of the sponge, add a dollop of jam, insert the strawberry and pipe the meringue mix around the fruit.

Ingredients

 

Cupcake

150g/6oz butter

150g/6oz caster sugar

150g/6oz self raising flour

3 eggs

1 tsp baking powder

12 Strawberries

Strawberry jam

 Meringue

4 egg whites

200g Caster sugar

 

 

 

 

 

Method

 

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.

Separate 4 eggs and place the egg whites into a clean bowl (not plastic). Whisk the egg whites until they form soft peaks.

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.

 

Did you make these at home? Show us know by tagging us at @andrewjamesuk on Instagram and @andrewjamesltd on Twitter!

 

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