Eton mess but in a cupcake. Soft vanilla sponge, a cloud of strawberry buttercream, and smashed meringue over the top. The Eton Mess flavouring does the heavy lifting in the sponge and it is absolutely worth it.
Makes 12 · About an hour · Easy
You will need
For the sponge:
- 175g soft butter
- 175g caster sugar
- 3 eggs
- 175g self raising flour
- 1 tsp Eton Mess flavouring
For the top:
- 150g soft butter
- 300g icing sugar
- Half a tsp Sweet Strawberry flavouring
- 2 or 3 meringue nests, smashed up
- A handful of fresh strawberries, chopped
How to make them
- Oven to 180°C (160°C fan). Line a 12 hole tin with cases.
- Beat the butter and sugar until pale, then beat in the eggs one at a time.
- Fold in the flour and the Eton Mess flavouring. Add it with the flour so it spreads evenly.
- Divide between the cases and bake 18 to 20 minutes, until golden and springy. Cool completely.
- Beat the butter and icing sugar together, then beat in the strawberry flavouring. Taste it. Want it louder? Add a drop at a time.
- Pipe or spoon the buttercream on, then shower them with crushed meringue and chopped strawberries. Serve the same day so the meringue stays crunchy.
Counter tip: the meringue goes soft if it sits on the buttercream overnight, so if you are making them ahead, add the meringue just before serving.