Eton Mess Cupcakes

Ingredients

Makes

12

To Bake

  • 50g (2oz) self-raising flour
  • 50g (2oz) caster sugar
  • 50g (2oz) butter
  • 1 medium egg – beaten

To Decorate

  • 400g Renshaw Vanilla Snip and Swirl
  • Raspberry jam
  • Meringue pieces - broken

Instructions

To Bake

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Line a cupcake tray with 12 paper cases.
  3. Sieve the self-raising flour into bowl and add the caster sugar, butter and egg, whisking for approximately two minutes until smooth and creamy.
  4. Spoon the mixture into the paper cases.
  5. Bake for 10 to 15 minutes, until light, fluffy and golden brown.
  6. Leave to cool on a wire rack.

To Decorate

  1. When cooled, pipe a swirl of Renshaw Vanilla Snip and Swirl onto each cupcake as per instructions on pack.
  2. Take the raspberry jam and spoon it into a piping bag.
  3. Make a small hole in the centre of each cupcake and Renshaw Vanilla Snip and Swirl using a skewer and inject the raspberry jam through both the sponge and the Renshaw Vanilla Snip and Swirl until it oozes out of the middle.
  4. Sprinkle the broken meringue pieces on top of the cupcakes.

Comments