Pavlovas With Rasberry Cream

These take a bit of time to cook but are very yummy.

Ingredients:

(Makes 5)

For the meringue:

200g caster sugar

4 egg whites

2 tsp vanilla extract

A little butter of greasing

Method:

First make the meringues:

Pre-heat the oven to 120 C

Grease 12 of the cupcake cases with butter so they flatten and put on a baking tray

Whisk the egg whites and vanilla into soft peaks

Then slowly add the sugar and whisk until stiff

Pipe a large blob on each of the cupcake cases you prepared earlier

Bake in the oven for 1 1/2 hours

Once the meringues are baked and cooled make the topping:

Whip the cream in a large bowl until it starts to thicken

Whip in the 100g of the raspberries

Pipe the cream topping onto the cooled meringues

Decorate with the rest of the fruit

Serve immediately

Cream Tea Cupcake

I wanted to create a classic cupcake for afternoon tea based loosely around the a victoria sponge.

Ingredients

(makes 12)

For the cupcakes:

100g self-rasing flour

100g caster sugar

100g margarine

1 tsp baking powder

1 tsp vanilla extract

2 eggs

For the cream topping:

200ml double cream

1 tbs strawberry jam

Method

Pre-heat the oven to 180 C

Whisk together all the ingredients of the cupcakes in a large bowl until smooth

Spoon the cupcake mix into cupcake cases

Bake for about 15 mins then allow to cool.

While the cupcakes are cooling make the topping

Whip the cream in a large bowl until it starts to thicken

Whip in the strawberry jam

Pipe the cream topping onto the cooled cupcakes.

Mini White Chocolate, Raspberries and Cream Cupcakes

Having some friends over for a tea party so I decided to make these.

Ingredients

(makes about 30)

for the cupackes

100g self-rasing flour

100g caster sugar

100g margarine

100g raspberries 

20g grated white chocolate

2 eggs

for the topping

100g white chocolate 

100ml double cream

70g rasberries 

About 30 whole raspberries

Method

The topping for these cupcakes needs to be made the day before you want to serve them as it needs to cool over night.

Whip the cream in a large bowl until it starts to thicken. 

Whip in the the raspberries until almost smooth.

Melt the chocolate until runny.

Fold the chocolate into the the cream and raspberries.

Place in the fridge to cool for at least 12 hours.

To make the cupcakes

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 15 mins then allow to cool.

Once cool, ice the cupcakes with the cooled topping

Place a whole raspberry on top of each

Rose and Vanilla Cream Mini Cupcakes

Ingredients

(makes 20)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

3 good pinches of edible rose petals

3 tsp rose extract

2 tsp vanilla extract

1/2 tsp red food colouring

For the rose and vanilla cream:

100ml double cream

20g icing sugar

2 tsp rose extract

2 tsp vanilla extract

20 sugared rose petals

Method

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

While the cupcakes are cooling make the vanilla and rose cream,

Whip the cream in a large bowl until it starts to thicken.

Add the icing sugar, rose and vanilla extract to the cream and whisk until thick.

Spoon into a piping bag with a star nozzle.

Pipe the vanilla and rose cream onto the cooled cupcakes

Pop a sugared rose petal on top of each cupcake.