17 Jul 2016

Eton Mess Meringue Cupcakes

No Comments Baking and Cupcakes

After going overboard on sprinkles I ended up with (among others) a bag of mini meringues. With it being strawberry season, Eton Mess cupcakes seemed like a perfect use for them. These cupcakes have chunks of strawberries in and are filled and frosted with strawberry buttercream.

Dracula's Blood Cupcakes
Prep time
Cook time
Total time
Serves: 14 cupcakes
Strawberry Cupcakes
  • 115g butter
  • 115g caster sugar
  • 1½ tsp vanilla extract
  • 2 eggs
  • 115g self-raising flour
  • 100g strawberries
Strawberry Buttercream
  • 200g icing sugar
  • 100g butter
  • 1 tsp strawberry extract
  • 1 tsp red food colouring
  • 1-2 tbsp milk
  • Meringue Sprinkles
  • 100g strawberries
  • Raspberries (1 for each cupcake)
  1. Preheat the oven to 175C/350F, prepare 14 cupcake cases.
  2. Beat the sugar and butter for at least 5 mins until light and fluffy.
  3. Add the eggs and vanilla extract, then the flour.
  4. Mix for another 5 mins until smooth.
  5. Finely chop the strawberries and fold in to the mixture.
  6. Fill the cases ⅔ full and bake for ~18 mins until golden brown and a skewer comes out clean.
  7. Cool on a wire rack before filling/frosting.
Strawberry Buttercream
  1. Beat the butter and icing sugar until smooth, then add the strawberry extract and enough milk to reach the right consistency.
  2. Mix in the red food colouring, then finely chop and mix in the strawberries. Make sure the strawberries are sliced finely otherwise they'll clog when you try to pipe the buttercream.
  3. When the cupcakes have cooled, cut a cone in each and fill with buttercream.
  4. Replace the cone and pipe more buttercream on top.
  5. Sprinkle mini meringues on top and top with a raspberry.
  6. Optional: Heat some more jam in the microwave then drizzle over the frosting and top with vampire related sprinkles.

Cut a cone in each cupcake and fill with buttercream

Cut a cone in each cupcake and fill with buttercream

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