food

Raspberry Meringue Tart Cupcakes

Devils food cake with raspberry jam centre, topped with toasted meringue frosting and a sprinkle of freeze dried raspberries.

food

Raspberry Meringue Tart Cupcakes

Devils food cake with raspberry jam centre, topped with toasted meringue frosting and a sprinkle of freeze dried raspberries.

Ingredients

  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 200 grams raspberry jam
  • 100 grams crushed oreos
  • 100 grams finely crushed oreo crumbs
  • Crushed freeze dried raspberries to sprinkle
  • 1 batch of fluffy meringue frosting (recipe on www.thescranline.com)

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  3. Next, add milk and eggs in a jug and whisk until well combined.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Add crushed Oreos on top of. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. While your cupcakes are baking and cooling, prepare your meringue frosting.
  7. To finish off your cupcakes core the center and fill with raspberry jam. Fit the end of your piping bag with a Wilton 1M piping tip and frost in a swirl. Toast your frosting using a kitchen torch. Finish off with a sprinkle of crushed freeze dried raspberries before the frosting completely dries.