Strawberry Meringue Cupcakes!

This entry was posted in Uncategorized.

I had a little experiment in the week which I thought turned out rather nicely. I DID slightly overcook everything because my oven is new and I’m not used to how hot it gets yet but despite everything being a little darker than intended my Strawberry Baked Alaska Cupcakes were a bit of a hit!

Strawberry Baked Alaska Cupcakes!
Strawberry Baked Alaska Cupcakes!

So, this is how I made my cupcakes filled with ice cream, fresh strawberries and topped with gooey, chewy meringue.

Cupcake Ingredients:

4 oz Caster Sugar, 4 oz Salted Butter, 4 oz Self Raising Flour, 2 Large Free Eggs and A Drop Of Vanilla Essence.

Cupcake Method:

Cream the butter, sugar and vanilla essence together then add the eggs and whisk until light and fluffy. Slowly add the flour, sifting it in in batches. When creamed together and pale divide into cupcake cases and bake in the oven at about 170c until lightly golden and springy to touch (I went rather wrong here as my new oven is a maniac and seems to cook things at a hundred miles an hour so mine were a little TOO golden)!

When they are cooked and cooled you will need to hollow out a hole in the middle of each cake.

Filling Ingredients:

Hulled and Quartered Strawberries and Vanilla Ice Cream.

Filling Method:

Fill the cup cakes with a spoonful of ice cream and a quarter of a strawberry. I did half wonder if perhaps the ice cream might stay in tact as a kind of mini baked Alaska but I think cupcakes are really just too little to be able to ensure this happens. Still, the ice cream, when later popped back into the oven to cook the meringue, melts into the cake making it extremely decadent and it’s not an ingredient I would leave out just because it melts! If you wanted to make miniature baked Alaska’s with ice cream that stays frozen then using a blow torch to cook the meringue after the cupcake is assembled would work.

Meringue Ingredients:

4 Large Egg Whites, 115g Caster Sugar, 115g Icing Sugar, a Teaspoon of White Wine Vinegar, a Tablespoon of Seedless Strawberry Conserve and a few drops of Red Food Colouring.

Meringue Method:

Mix the egg whites in a clean and dry bowl until it stands up in peaks when you life the whisk. Slowly add the caster sugar mixing constantly until the mixture is thick and glossy. Sift the icing sugar into the mixture in batches and then fold it in with a spatula until fully incorporated before adding the white wine vinegar.

Mix the strawberry conserve with the food colouring and then add to the meringue and whirl it into the mixture to create swirls. Put the mixture in a piping bag (I just use a freezer bag and snip the end of the corner off) and swirl the meringue around the cupcake tops to resemble icing.

Bake in the oven at 100 for one hour.

Baked Alaska Strawberry Cupcakes 1
You’ll have to excuse the over done-ness of my cakes this time as in my defence this really was the first time I’d used my new oven!

I

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.