I’m so jealous of my sister, because she’s studying wildlife conservation at uni, for the whole of August she has decided to go to Zimbabwe to work with elephants and rhinos… *sigh* i wish i was in a hot country- but alas, rainy cold England for me.
But never mind, that means there’s all the more baking to be done! And this week calls for a spin on a delicious classic dessert- Eton mess. I love the combination of crispy-on-the-outside and chewy-on-the-inside meringue with tangy raspberries, so why not put them in a cupcake?
There aren’t any bits of meringue in the cake, as this makes it a bit soggy and it just doesn’t work as well, so it’s much nicer to have it with the icing, where it will stay nice and perfectly-textured!
Instead of using food colouring, I just puree some raspberries then sieve them, and add this to the buttercream, which gives my favouritist pink colour and a nice raspberry taste to the icing too!
I may have cheated and used shop-bought meringues for the topping, because i was short for time, however you could make your own, but you would only need 1 little one really.
FOR THE CAKES:
- 150g Butter (unsalted) softened
- 150g golden caster sugar
- 3 large eggs
- 150g Self-raising white flour
- 100g Raspberries frozen
FOR THE BUTTERCREAM:
- 150g butter
- 300g icing sugar
- 50g raspberries
- 1 small meringue
- 12 raspberries
- Preheat the oven to 180C and line a twelve hole muffin tin with cupcake cases.
- Cream the butter and sugar together, then add the eggs one by one, adding in a spoonful of flour with each one.
- Add the rest of the flour and fold in.
- Fold in the raspberries, then spoon evenly into the cupcake cases.
- Bake for 25 minutes until golden, then leave to cool.
- While they’re cooling, puree the raspberries, then push them through a sieve to get rid of any little seeds.
- Cream the butter and icing sugar together in a food processor then add the raspberry puree.
- Crush the meringue in a food bag.
- When the cakes are cooled, pipe the icing on, sprinkle over some crushed meringue and add a raspberry, and Voila- YUMMY.