Search

Strawberry meringue cupcakes

(3 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Strawberry jam cupcakes
Strawberry jam cupcakes
  • Serves: 12

  • Prep time:

    (including decorating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These strawberry cupcakes from our cupcake queen Victoria Threader come with hidden jam centres, silky smooth swirls of Swiss meringue buttercream and cute strawberry toppers

Ingredients

  • 150g golden caster sugar
  • 150g unsalted butter, room temperature
  • 1tsp vanilla extract
  • 130g self-raising flour
  • 20g cornflour
  • 2tbsp milk, room temperature
  • 3 eggs
  • 12tsps strawberry jam
For the Swiss meringue buttercream
  • 225g granulated sugar
  • Pinch of salt
  • 3 large egg whites
  • 300g chopped unsalted butter, room temperature
  • Few drops vanilla extract
To decorate:
  • 60g white ready-to-roll fondant icing
  • Red and green food colouring
  • White sprinkle cake decorations
You will also need:
  • 3.5cm heart cutter
  • Small daisy cutter
  • Cocktail stick
  • Piping bag with a Wilton 1E nozzle

Victoria used liquid egg whites to make the icing which can be bought in most supermarkets

Method

  1. Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.
  2. Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 minutes). Add 1 egg, 1/3 of the flour and 1/3 of the milk and beat until just combined. Repeat twice more until all the eggs, flour and milk have been added.
  3. Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before placing on a wire rack.
  4. When the cakes are cool remove the centre of each cupcake using an apple corer (leaving some cake in the bottom). Place one teaspoon of strawberry jam in the hole and replace the piece of cake, trimming if necessary to fit.
  5. To make the Swiss meringue icing, use a large, clean, heat proof bowl (clean with a splash of lemon juice to make sure all traces of grease are gone)
  6. Place the sugar, salt and egg whites into the bowl and place over a pan of simmering water making sure the bottom of the bowl doesn't touch the water. Stir occasionally to dissolve the sugar, you’ll know when the sugar has dissolved as the mixture won’t be gritty.
  7. Once the sugar had dissolved and the mixture is smooth whisk (preferably with an electric whisk) on high speed until you have a thick meringue. Remove the bowl from the pan of water and continue to whisk on low speed until the meringue has cooled to room temperature, you can check this by feeling the outside of the bowl.
  8. Whisk in the butter chunks one at a time until all the butter in incorporated, add the vanilla. Don't worry if it looks scrambled, this is completely normal. Keep whisking until you have a light smooth silky buttercream.
  9. Pop your Wilton 1E nozzle into the piping bag and place into a tall glass. Fill the bag with the icing, twisting at the top of the icing ensuring all the air is pushed up out. Starting in the centre of the cake, pipe inside out to the paper using the paper as a guide and build up into a swirl. To finish push down slightly and pull up quickly. Decorate with white sprinkles.
  10. To make the strawberries, colour 40g of white fondant red, roll thick to 6mm thick and cut 12 hearts. Using a toothpick make little dents in the heart and press the white sprinkles into the dents.
  11. Colour 20g of fondant green. Roll the green fondant to 3mm thick and using the daisy cutter cut 12 daisies and with a brush of water stick them to the top of the strawberries. Place one strawberry on the top of each decorated cake.


Fancy making the traditional version? Try our classic strawberry cupcakes recipe

Your rating

Average rating

  • 3
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter