These vanilla cupcakes with raspberry meringue cream are based on the classic British dessert, Eton Mess!

Subscribe to Sweet Paul


 

Makes 12

4 oz butter, soft


²⁄3 cup superfine sugar


1 teaspoon vanilla extract


3 eggs


1½ cups self-rising flour


¼ cup milk


8 oz fresh raspberries


1 cup heavy cream


2 tablespoons confectioners’ sugar


2 oz store bought white meringues, crushed


fresh raspberries for serving

  1. Preheat oven to 325°F.
  2. Line 12 ½-cup muffin tins with cupcake liners.
  3. Place butter, sugar, vanilla extract, eggs, sifted flour, and milk into a mixing bowl.
  4. Using an electric mixer, beat on a low speed until ingredients are combined.
  5. Increase speed to medium and beat until mixture is smooth and pale in color. This will take about 3 minutes.
  6. Spoon into paper-lined tins.
  7. Press 1 raspberry into the center of each cupcake.
  8. Bake for 15–20 minutes or until cupcakes are golden and firm to the touch.
  9. Allow cupcakes to stand 5 minutes in tins before placing onto a wire rack to cool.
  10. Place remaining raspberries in a bowl, roughly mash with a fork, and set aside.
  11. Place cream and sugar into a mixing bowl.
  12. Beat with an electric mixer until soft peaks form.
  13. Fold in raspberries and crushed meringues.
  14. Frost cupcakes with cream and decorate with extra raspberries if desired.

TIP:

Photography by China Squirrel

Made it? Tell us about it–