Raspberry Meringue Cupcakes Recipes

Steps:

• Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
• Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
• Beat creme fraiche and remaining 1/4 cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the vanilla and almond extracts. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Alternate folding the milk and flour mixture into the butter mixture. Fill the cupcake liners halfway and bake for 12 minutes. Cool.
• To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper. Using a pastry bag fitted with a large round tip, pipe a generous dollop of the pale lavender Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible. Top the Swiss Meringue with the stacked Peach and Green Almond Cake. Using a small pastry brush, glaze each raspberry with raspberry jam and sit on top of the cake. Lightly dust the top of each cupcake with zested bittersweet dark chocolate.
• Place the jam in a small saucepan. Dissolve the jam to liquid over low heat, 1 to 2 minutes.
• Combine the egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved. (The mixture should feel completely smooth when rubbed between your fingertips.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool. Add a few drops of purple vegetable dye and mix well until a light lavender color.
• Preheat the oven to 350 degrees F. Line 2 half-sheet trays with silicone mats.
• Sift together the flour and salt in a small bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar together until small crumbs form. Add the butter and beat on high speed until the mixture is combined. Scrape down the bowls and add the eggs, 1 at a time, beating until each is incorporated. Add the flour mixture in 3 parts, beating on low speed after each addition. Divide the batters between 2 small mixing bowls. In the first bowl, add a few drops of the peach vegetable dye to the batter and mix well until a pale peach color. In the second bowl, add a few drops of the green vegetable dye and mix well until a pale green color. Spread each batter on prepared sheet trays. Bake for 10 minutes. When cooled, cut the peach cake using a 1-inch round fluted pastry cutter, and cut the green cake using a 1/2-inch round fluted pastry cutter. Stack the green cakes on top of the peach cakes and set aside.

Steps:

• pre-heat the oven to 180/170 fan/gas. line a large cookie tray with baking paper and prepare 3 cupcake trays with cases
• For the Meringue: whisk the egg whites until they are fluffy and bubbly. add the sugar gradually and whisk until the mixture is stiff. an electric whisk is advised as hand whisking will become very tiring. put all of the meringue mixture into a piping bag and squeeze out little drops about 2cm wide. pop them into the oven for 10-11 minutes. then, take out the tray and let them cool for 10 mins.
• For the cakes: Heat the oven to 220/210 fan/gas Beat butter and sugar until pale and fluffy. add the eggs one by one and whisk in between every addition. then add the flour, vanilla and milk and whisk until you get a batter. scoop big spoons of batter into the cases and pop them into the oven for 30 mins. after, take them out and let them cool by a windowsill for 20 mins.
• For the Buttercream: Whisk the butter and sugar together until they are lumpy. add the milk and vanilla and whisk more. within 5 mins it should have formed a creamy icing. if it is still lumpy however, add more milk until it forms an icing.
• cut the top off the cakes (the pointy bit) so that they are all the same height, and cut out a 1cm wide hole in the middle of the cupcakes. put the raspberry sauce into a piping bag or pipette and put it into the hole leaving a small space on top. in that space put a crumbled meringue. put the buttercream into a piping bag and swirl it around from the centre outwards, making sure to cover any cut patches of cake. Put a baby meringue and a raspberry on top for decoration.
• serve up prettily and enjoy!!!!