My friend threw a Jubilee themed party over the magnificent long bank holiday weekend. I decided some British themed cupcakes were in order. I already made Victoria Sponge Cupcakes so I decided to turn the traditional British dessert, Eton Mess, into a cupcake.
I made a vanilla cupcake, a light meringue frosting instead of buttercream and filled the center with my homemade Strawberry & Champagne Jam. The top is sprinkled with freeze dried strawberry pieces.
The cupcakes went perfectly with the hostesses homemade Coronation Chicken and Sausage Rolls. God Save the Queen and her extra long bank holidays!
Eton Mess Cupcakes
adapted from Food Network (makes 12)
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs, at room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 tsp vanilla
1/2 cup milk
4 egg whites
2/3 cup sugar
1 tsp vanilla
Pinch of cream of tartar
Pinch of salt
1. Preheat the oven to 350 F/180 C and line a muffin tin with paper liners. In a small bowl whisk together the flour, baking powder and salt.
2. In a large bowl beat the sugar and eggs together until foamy. Stir in the melted butter and vanilla. Add half the dry ingredients, then all of the milk and then the rest of the dry ingredients. Don’t over mix.
3. Divide the batter evenly between the 12 cups and bake for 20-25 minutes until a toothpick inserted comes out clean. After 10 minutes place on a cooling rack to cool completely.
4. Make the frosting. In a double boiler whisk the egg whites, sugar, cream of tartar and salt until the sugar is dissolved and the mixture is hot.
5. Pour the mixture into an electric mixer with the whisk attachment and add the vanilla. Mix on medium high speed for about 5 minutes until the mixture holds stiff peaks. Pipe or spread onto the cooled cupcakes.
Lakeland provided me the Jubilee cupcake liners, flags and stand