Island Life Magazine Ltd June/July 2018 | Page 109

Food & Drink
Raspberry pavlova cupcakes
Recipe by The Gladys May Cakery, Ryde
Ingredients Method
Raspberry cupcakes Raspberry cupcakes
180g Caster sugar 1. Cream butter and sugar until
fluffy.
180g Butter/baking spread
3 Large eggs
180g Self raising flour 2. Add eggs until incorporated
followed by the flour.
Handful of fresh raspberries 3. Fold in raspberries.
Vanilla Bean Buttercream 4. Divide the mixture between
cupcake cases in a muffin tray.
175g Soft butter
300g Icing sugar
Vanilla extract 5. Bake at 180°c for 15-18 minutes
until a skewer comes out clean.
Raspberry Meringues: Vanilla Bean Buttercream
¼ Pint egg whites 6. Beat butter until pale and soft.
225g Caster sugar
A few drops of white wine
vinegar
7. Add icing sugar and beat on high
speed for a few minutes until
light and fluffy.
8. Pipe in rosettes onto cooled
cupcakes
Raspberry Meringues:
9. Whisk all ingredients together on
high speed until thick, glossy and
stiff (will take about 10 mins).
10. Transfer to a piping bag with a
star or flower nozzle and pipe
rosettes onto a baking tray lined
with a baking sheet.
11. Sprinkle with freeze dried
raspberry if desired.
12. Bake at 100°c for around 45mins
- 1hour until cooked.
13. Add to tops of cupcakes and
enjoy!
Couple of drops of raspberry
essence & pink food colouring
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