Name: Passionfruit meringue cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 175g butter, softened; 322.50 gm caster sugar; 199.50 gm self-raising flour, sifted; 2.00 gm baking powder; 3 eggs; 4.40 gm vanilla extract; 82.50 ml passionfruit pulp (see note); 3 egg whites

Passionfruit meringue cupcakes

0 Likes

Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Indulgent meringue cupcakes for a delightful morning treat.

Ingredients:

175g butter, softened
322.50 gm caster sugar
199.50 gm self-raising flour, sifted
2.00 gm baking powder
3 eggs
4.40 gm vanilla extract
82.50 ml passionfruit pulp (see note)
3 egg whites

Instructions:

Preheat your oven to 180°C/160°C fan-forced and line a 12-hole muffin pan with paper cases.
With an electric mixer, cream together butter, sugar, flour, baking powder, eggs, and vanilla until smooth and well mixed, about 3 minutes. Mix in passionfruit pulp until just combined. Spoon the batter into paper cases and bake for 20 minutes or until a skewer comes out clean when inserted into a cake. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the meringue: Preheat the oven to 200°C/180°C fan-forced. In an electric mixer, whip egg whites until stiff peaks form. Gradually add sugar, one tablespoon at a time, mixing thoroughly after each addition. Continue to beat for 3 minutes or until the sugar is completely dissolved. Transfer the mixture into a piping bag with a 1cm plain nozzle.
Line a baking tray with cupcakes. Pipe meringue on top. Bake for 3 to 4 minutes until lightly browned. Let cool completely before serving.

We use cookies

Similar Recipes

Passionfruit meringue tartlets

Passionfruit curd pie

Crème brûlée passionfruit meringue pie

Easy lemon and passionfruit meringue pots recipe

Passiona pavlova