food

White Choc Pavlova Cupcakes

Vanilla cake with a swirl of freshly whipped cream, fresh raspberries baked in the cake and crushed meringue and freeze dried raspberries.

food

White Choc Pavlova Cupcakes

Vanilla cake with a swirl of freshly whipped cream, fresh raspberries baked in the cake and crushed meringue and freeze dried raspberries.

Ingredients

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 400 grams frozen raspberries
  • 200 grams white choc chips
  • Freeze dried raspberries to sprinkle on top
  • 2 egg whites (from 2 large eggs)
  • 150 grams caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 600 milliliters thickened/heavy cream (with at least 35 percent fat content)
  • 1 teaspoon vanilla extract

Steps

  1. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
  2. Preheat the oven to 100C (200F). If your oven doesn't go as low as 100C (200F) set it to the lowest temp and bake for a shorter amount of time. The closer it is to 100C the better as any temperature higher than that will result in a chewy meringue cookie. Line a flat baking tray with baking paper.
  3. Whip the egg whites on high speed with an electric mixer until stiff peaks form.
  4. Gradually, and very slowly, add the sugar (about 1 tablespoon at a time), while continuing to whip on medium high speed. Once all the sugar is in add the vanilla extract and continue whipping for 5-6 min or until you reach stiff peaks. If you can turn the bowl upside down and no meringue falls out, you know it's done.
  5. Dab a little of the meringue on the corners of your baking tray and stick your baking paper to it. This will prevent it from flying around in the oven. Use a spatula to spread the meringue evenly across the baking tray.
  6. Bake for 60 min. Once it's done, turn the oven off and leave it in the oven to cool completely.
  7. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  8. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. 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).
  9. Add the softened butter and let it mix until it resembles a fine sand like texture.
  10. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  11. 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.
  12. Fill each cupcake liner 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).
  13. 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.
  14. Fit the end of a piping bag with a large round tip and frost your cupcakes with whipped cream in a donut swirl as demonstrated in the video.
  15. Finish off with a sprinkle of crushed meringue and freeze dried raspberries.