Eton Mess cupcakes
How to make this beautifully British bake…
INGREDIENTS (makes 12)
For the sponge:
180g unsalted butter, soft at room temp
180g caster sugar
2 eggs, room temp
180g self raising flour
1 tbsp milk
100g fresh raspberries
For the decoration:
300ml double cream
Preheat the oven to 160°C (fan) and line a cupcake tray with 12 cases.
Beat the butter and sugar together until creamy. Mix in the eggs one at a time. Then fold in the flour and mix until smooth.
Add the fresh raspberries and fold them into the mixture to combine.
Divide the mixture evenly between the cases and bake for 20-22 minutes until risen and golden. Leave to cool completely.
Whisk the double cream to soft peaks and spoon on top of the cupcakes.
Crush up the meringue nests and sprinkle over the cream.
Drizzle a teaspoon of strawberry jam on top and finish by decorating with a fresh 🍓