Excellent Eton Mess Cupcakes…Posted: January 21, 2013
Everyone once in a while you stumble across an amazing idea. This was one of them. I saw a recipe for Eton Mess cupcakes online and decided to adapt my own recipe to create them myself! They are so so sooooo tasty! (And I’m not usually that arrogant about my baking but I’m really proud of these babies!) Eton Mess is a traditional English desert made with crushed meringue raspberries and whipped cream. This is my cupcake interpretation!
To make these I’ve used my trusty Basic Cupcake Recipe and varied it. If you want to make them, here’s how!
1 batch of my Basic Cupcake Recipe (the post is here)
150g of Fresh Raspberries (or strawberries if you prefer!)
1/2 a Jar of smooth Raspberry Jam (It is important the jam is smooth so it can be piped)
1 or 2 Meringue Nests
Soft Unsalted Butter
1. First up, preheat the oven and make the basic cupcake mix as per the recipe. Rinse the raspberries and set 12 aside to top each cupcake.
2. Add to the cupcake mix half a tsp of vanilla extract and mix well, then break apart the remaining raspberries and gently fold into the cake mix. Spoon into the cupcake tin lined with paper cases and bake in the oven for 20-25 minutes until golden brown, or until a skewer inserted into the cake comes out clean.
3. When the cakes are cooked remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack.
4. While the cakes are cooling, spoon 3-4 tbsps of jam into a piping bag fitted with a long pointed nozzle. When the cakes are cool, use the piping bag the force jam into the centre of the cakes. This may take some squeezing but you’ll be surprised how much jam can fit into the cakes.
5. Next up its time for the topping. Make a batch of simple plain buttercream and add to it half a tsp of vanilla extract and some pink or red food colouring. Mix well. You can of course omit the food colouring if you prefer!
6. Now to get ready to decorate, break the meringue nests into small pieces and add 1 or 2 tbsps of jam into a piping bag with a fine nozzle.
7. Pipe the buttercream onto the cakes and top with a raspberry and the meringue pieces. Use the jam piping bag to add zig zags to the top. All these steps are optional but the jam really intensifies the flavour of the raspberries!
These cakes really are worth a go! The jam and the raspberries in the mixture really keep the cake moist! Enjoy!!!