Eton mess

Eton mess

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
4 medium eggs
240g self-raising flour
250g good-quality berry jam
60ml Plain syrup, vanilla variation
Mascarpone frosting, vanilla variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined.
  3. Fill one side of a piping bag with jam and the other side with batter and fill the cases until two-thirds full. Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are lightly browned and spring back to the touch. If in doubt, insert a clean knife into the centre of each; it should come out clean.
  4. Leave them to rest for a few minutes outside of the oven. Brush the tops with the syrup while still warm. Remove from the trays and leave to cool completely on a wire rack.
  5. To decorate, stir some crushed raspberries through the vanilla mascarpone frosting. Pipe over the frosting and finish with a meringue kiss and a raspberry.
Tags:
Peggy Porschen Parlour
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again