Eton Mess Cupcakes Recipe

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
• Meringue nests
• Strawberry jam
• Fresh strawberries
  
  

METHOD

• 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 strawberry 🍓