Name: Eton Mess Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 175 g of caster sugar; 1 tsp of vanilla extract; 355 g of butter, softened; 50 ml of strawberry syrup; 375 g of icing sugar, sifted; 4 tbsp of strawberry jam; 3 eggs, beaten; 4 meringue nests, crushed; 175 g of self-raising flour; 50 g of ground almonds; 6 strawberries, halved

Eton Mess Cupcakes

By Morrisons

Published on 23 June 2021

These cupcakes are great if you have a sweet tooth, combining two of our favourite snacks. For a less sweet but still delicious topping, replace the buttercream with fresh whipped cream.

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Time and servings

35 minsTotal time

15 minsPrep time

20 minsCooking time

Ingredients

175 g of caster sugar
1 tsp of vanilla extract
355 g of butter, softened
50 ml of strawberry syrup
375 g of icing sugar, sifted
4 tbsp of strawberry jam
3 eggs, beaten
4 meringue nests, crushed
175 g of self-raising flour
50 g of ground almonds
6 strawberries, halved

Method

Step 1
Heat the oven to 190°C/170°C/Gas 5. Line a 12-hole muffin tray with paper muffin cases.
Step 2
Beat together 175g of the butter and caster sugar until light and fluffy then add the eggs and vanilla extract. Mix well then fold in the flour and ground almonds evenly.
Step 3
Half-fill each muffin case with the mixture then dollop a spoonful of jam in the centre of each and top with the remaining mix. Bake for 20 minutes until springy to the touch. Allow to cool on a wire rack.
Step 4
To decorate, beat the rest of the butter (180g) in a mixing bowl then gradually add the icing sugar, beating well after each addition so you have a light buttercream.
Step 5
Pipe the buttercream on top of each cooled cupcake then decorate with a slice of strawberry, a drizzle of strawberry syrup and a sprinkling of crushed meringue.

Eton Mess Cupcakes