Pavlova Cupcakes
- Prep time:
- 15 min
- Cook time:
- 20 min
- Serves:
- Makes approx 12
Ingredients
For the cupcakes:
½ vanilla bean
3 eggs
150g icing sugar
150g plus 2 tbsp plain flour
1tsp baking powder
150g plus 3 tbsp butter, melted
For the vanilla Chantilly:
1 vanilla bean
450ml whipping cream
45g icing sugar
To decorate:
Fresh raspberries
Meringue chips
Finely chopped freeze-dried raspberries
Edible silver lustre dust
Method
1. To make the vanilla cupcake mixture, start the day before you want to bake the cupcakes. Split the vanilla bean lengthways and scrape the seeds out into a bowl. Add the eggs and sugar and beat with an electric whisk until tripled in volume and the beaters leave a thick ribbon trail when you lift them out of the mixture.
2. Sift the flour and baking powder into the bowl and whisk lightly. Add the melted butter and fold in gently with a large metal spoon. Cover and refrigerate for 24 hours.
3. The next day, preheat the oven to 160˚C/gas mark 3.Divide the mixture between the cupcake cases and bake in the preheated oven for about 15 to 20 minutes. Remove from the oven and allow to cool completely.
4. To make the vanilla chantilly, split the vanilla bean lengthways and scrape the seeds out into a bowl. Add the cream and sugar and beat with an electric whisk until it is firm enough to pipe.
5. Fill the piping bag with the chantilly and pipe on top of the cold cupcakes. Decorate with fresh raspberries, meringue chips and freeze-dried raspberries and dust with edible silver lustre dust.