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Strawberry Meringue Cupcakes

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Strawberry Meringue Cupcakes #recipe | via deliciouseveryday.com

You might remember when I shared the Strawberry Riciarelli a couple of weeks back I said I’d be sharing more strawberry recipes, well I’m here today to deliver on that promise.

I love strawberry season! Beautiful plump red berries bursting with sweetness that are so delicious it’s so hard not to eat them as is, or even better, dipped in warm chocolate ganache, which is how we’ve enjoyed them on more than one occasion. There’s always something decadent about fresh strawberries that you dip in chocolate before popping into your mouth.

However I had some left over berries begging to be used and cupcakes were on my mind and that’s how these Strawberry Meringue Cupcakes came about. I love fruit curds. Lemon curd being a definite favourite, however the strawberry curd filling these cupcakes is just as good, but for different reasons. It has that beautiful sweet strawberry flavour and the beautiful scent of freshly cut strawberries. It was difficult not to eat all the curd before filling the cupcakes!

Given the sweetness of the strawberries I reduced the amount of sugar in the curd, which is what I think makes the curd so easy to eat. Even if you don’t make my strawberry meringue cupcakes, and I think you should not only because they are delicious, but because they are fun too with their red swirled meringue topping, please try the strawberry curd. It would be fantastic on scones, used to fill store bought pastry cups, on pancakes and even on toast.

So tell me, how are you enjoying strawberries at the moment?

Strawberry Meringue Cupcakes #recipe | via deliciouseveryday.com

 

Strawberry Meringue Cupcakes
5 from 8 votes
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Strawberry Meringue Cupcakes

Cook Time 30 minutes
Total Time 30 minutes
Servings 12
Author Jennifer Schmidt

Ingredients

  • 160 g of butter at room temperature
  • 1 cup of sugar
  • 3 eggs at room temperature
  • 1 tsp of vanilla extract
  • 1 1/2 cups of plain flour all purpose
  • 1/2 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/4 tsp of salt
  • 1/2 cup of milk
  • STRAWBERRY CURD:
  • 1 egg plus 1 egg yolk
  • 60 g caster sugar
  • 40 g butter
  • 120 g of strawberries hulled
  • MERINGUE TOPPING:
  • 3 egg whites
  • 3/4 cup of caster sugar
  • Red gel food colouring optional

Instructions

  1. Preheat the oven to 160 Celsius (320 Fahrenheit) and line a muffin pan with cupcake liners.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Reduce the mixer to low and add the eggs, 1 at a time, scraping down the bowl after each addition.
  3. In a separate bowl, or even better a jug, sift together the flour, baking powder, baking soda, and salt. In another jug measure out the milk and add the vanilla extract.
  4. With the mixer still on low alternately add the flour and milk and mix until just combined.
  5. Divide the batter between the 12 cupcake liners and bake for 15 to 20 minutes, or until the tops are golden and a cake tester comes out cleanly. Remove to a baking rack and cool completely before filling with the curd.
  6. To make the strawberry curd begin by placing the strawberries in the bowl of a food processor and pureeing until smooth. Strain the strawberries mixture into a jug through a fine mesh sieve to remove any pips. Place the egg, egg yolk and sugar in a saucepan and whisk until smooth. Add the butter, strawberry juice and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated.
  7. Cut a circle in the top of each cupcake and scoop out some of the cupcake from the center and fill with strawberry curd. Trim the circle you removed earlier and then replace on the cupcake. Repeat with each cupcake.
  8. Preheat the oven to 160 degrees celsius.
  9. To make the meringue topping, place a saucepan of water over a medium heat on the stove top and bring to a simmer. Place the bowl from your mixer over the heat and add the egg whites and sugar and whisk by hand until the sugar is dissolved. You can test this by rubbing the mixture between your fingers and if it's at all gritty keep whisking. Remove from the heat and attach the bowl to the stand mixer and whisk at a medium speed for 10 minutes, or until thick and glossy and stiff peaks form.
  10. Prepare a piping bag and paint stripes of the food colouring along the piping bag (you can use a small paint brush or cotton tip for this) and fill with the meringue mixture. Pipe the mixture on top of the cupcakes and bake in the oven for 5 to 7 minutes, or until lightly set on the outside. Alternatively use a hand held torch.

 

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Comments

  7. I love your pink cupcakes with all the pink decoration in the pictures! So pretty!!! I recently made strawberry frozen yogurt using organic super sweet strawberries.. I still have some in the freezer and slowly enjoying it. 😀 I wish I have your cupcakes though. Must be nice to eat homemade strawberry cupcakes (I’ve never had – so sad!).

    Reply

  12. I am planning to make MANY of these cupcakes for my daughters 21st birthday next month. I would love to make them in advance . Is this recipe suitable for freezing. ?

    Reply

    • Hi Kim, you could freeze the cupcakes once baked and before filling them with the strawberry curd and frosting them. I’d defrost and fill them with the curd on the day (or even the day before) you need them and then add the meringue frosting on the day. I hope that helps 😀

      Reply

  14. These are just gorgeous!They are so very pretty and I’ll bet they taste brilliant too.I love making cupcakes.I have never even thought of strawberry curd, how delicious would that be. Thanks for sharing.

    Reply

  21. Love the look of these! I have a big bag of strawberries in my freezer which I have been wondering how to use – this might be it! I drive past a strawberry farm every day on my way to/from work and sometimes I pick up a big box of their 2nds, for $10, which is a bargain!! So I need to find more recipes for these sweet berries lol I’m having friends over next week – will send them home with these!

    Reply

  23. Wow these look lovely 🙂 and guess what I have a large tub of strawberries in the fridge so i think it’s time i put them into good use!

    Thanks for the recipe!

    Reply

  25. These are truly beautiful and I know that they will be a hit and definitely delish! I love the fact it has strawberry curd and it’s a meringue frosting. I like the red coloured swirls too.. Just make everything look so girly and pretty. I have been on citrus and berry craze lately and you have just given me a perfect idea on what to do with my strawberries. Have a wonderful week ahead. Cheers, Jo

    Reply

  26. These are utterly beautiful! I love the swirl of the meringue, such a perfect way to celebrate strawberries!

    Reply

  29. Wow these look amazing! I have never even thought of strawberry curd, how delicious would that be.

    I must admit though I rarely bake with strawberries – they are one of the fruits I love to eat raw, just as they are (or perhaps will a touch of double cream on the side…)

    Reply

  32. No strawberries down here at this time of the year unless we ship them down from your end of the country, Jen. But these cupcakes are an absolute work of art! They are so very pretty and I’ll bet they taste brilliant too – wish I was your next door neighbour.

    Reply

  34. At this moment.. am eating berries like crazy. Sometime dipped in cream and sometime just plain. I love how neatly you made the swirl on the cup cakes. Such pretty presentation!

    Reply

  35. They look so purdy with that red swirl in the topping. Unfortunately it’s not strawberry season here right now so I am very jealous of you all. My favourite curd is also lemon because of its tartness against sweet food like meringue.

    Reply

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