Dessert Recipe Passionfruit meringue cupcakes

Dessert Recipe Passionfruit meringue cupcakes

Ingredients:

• 175g butter, softened


• 3/4 cup caster sugar


• 1 1/3 cups self-raising flour, sifted


• 1/2 teaspoon baking powder


• 3 eggs


• 1 teaspoon vanilla extract


• 1/3 cup passionfruit pulp (see note)

Meringue

• 3 egg whites


• 3/4 cup caster sugar

Instructions:

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.


2. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined. Add passionfruit pulp. Beat until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.


3. Meanwhile, make meringue: Increase oven to 200°C/180°C fan-forced. Using an electric mixer, beat egg whites until stiff peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat for 3 minutes or until sugar has dissolved. Spoon mixture into a piping bag fitted with a 1cm plain nozzle.


4. Place cupcakes on a baking tray. Pipe meringue on top of cupcakes. Bake for 3 to 4 minutes or until lightly browned. Set aside to cool completely. Serve.