Yep, I'm back again with another super indulgent but super tasty recipe - Eton mess cupcakes. These are absolutely beautiful for a summer afternoon but trust me, when I say Eton mess I mean Eton mess - these are guaranteed to get your hands a bit sticky but they taste so good it is so worth it.
For the cakes:
- 110g butter
- 110g self-raising flour
- 110g caster sugar
- Teaspoon of vanilla extract
- A dash of milk
- Cake cases - the large ones I have used here are from Marks and Spencer. I'd definitely recommend using larger ones like this so that the topping goes on better!
(Note: this will make around 6 of the large cupcakes I have made here so I like to double up and make twelve!)
For the topping:
- 150g butter
- 350g icing sugar
- Chopped strawberries
- Three large meringues
- Pre-heat the oven to 180 degrees.
- Combine the sugar and butter in a bowl. Beat the eggs and gradually stir in to the mix.
- Sift in the flour and mix until smooth.
- Add the vanilla extract and a dash of milk and stir until no lumps are left.
- Separate the mixture into the cake cases. If you're using the small, typical fairy cake cases, they will need to be baked for around 15 minutes. If you're using the large cake cases like I did, they may take around 30-40 minutes. Check to see if they're done by inserting a skewer into the centre. If it comes out clean, they're cooked.
- For the topping, combine the butter and the icing sugar with an electric whisk or blender. Finely chop the strawberries and add these in too. Be careful not to add too many otherwise the juice will make it too runny!
- Break up the meringue into small pieces and add a couple of handfuls to the mix (add as much or as little as you like!)
- Leave the topping to set in the fridge until it's slightly more solid.
- Once the cakes have cooled, add the topping to each cake. I like to really dollop it on and fill the rest of the cake case with it so that when you take the case off it all runs down the side *drool*.
- Add some more chopped strawberries to the top of the cakes and sprinkle some more crushed meringue on.
And there you have it - Eton mess cupcakes! It's actually much easier to eat these with a fork because the icing is so messy but so good at the same time, another reason why I prefer the deeper cases. If you have a go at these make sure you tag @saltandchic in your photos so I can have a peek!