Eton Mess Cupcakes

Introduction

These Eton Mess Cupcakes capture the iconic British dessert in perfect portable form. You get a soft vanilla cupcake filled with sweet strawberry jam, topped with a cloud-like vanilla buttercream, and finished with fresh strawberries and crushed meringue. It’s a classic combination of textures and flavors in every bite.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 cupcakes

Ingredients

• FOR THE CUPCAKES
• 200g soft butter
• 200g caster sugar
• 3 medium eggs, beaten
• 2 tsp vanilla extract or bean paste
• 200g self-raising flour
• 1 tsp baking powder
• FOR THE BUTTERCREAM
• 150g unsalted butter
• 300g icing sugar, sifted
• 1 tsp vanilla extract or bean paste
• 1-2 tbsp milk
• TO FILL THE CUPCAKES
• 150g strawberry jam
• FOR DECORATION
• 12 fresh strawberries
• 4 crushed meringue nests
• ready made strawberry sauce

Instructions

1. Preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Line a 12-hole muffin tin with paper cases.
2. Make the cupcake batter by creaming the soft butter and caster sugar together in a bowl until pale and fluffy.
3. Gradually add the beaten eggs, mixing well after each addition. Stir in the vanilla extract.
4. Sift the self-raising flour and baking powder together, then fold this into the wet mixture until just combined.
5. Divide the batter evenly between the 12 paper cases. Bake for 18-20 minutes, or until golden and springy to the touch. Leave to cool completely on a wire rack.
6. While the cupcakes cool, make the buttercream. Beat the unsalted butter until very soft and smooth. Gradually beat in the sifted icing sugar until fully incorporated and creamy.
7. Add the vanilla extract and a tablespoon of milk, beating until smooth and fluffy. Add the second tablespoon of milk if needed to reach a pipeable consistency.
8. Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small piece from the centre of each. Fill each hole with strawberry jam.
9. Pipe or spread the vanilla buttercream onto each cupcake.
10. Decorate each cupcake with a fresh strawberry, a generous sprinkling of crushed meringue nests, and a drizzle of ready made strawberry sauce. Serve immediately.

Variations

1. For a less sweet option, swap the buttercream for lightly sweetened whipped cream, adding it just before serving.
2. Make mini cupcakes for a party buffet; simply reduce the baking time to 12-14 minutes.
3. Create a deconstructed version by serving the crumbled cupcakes in bowls layered with jam, dollops of buttercream, and the meringue and strawberry garnish.
4. For a different look, slice the strawberries and fan them out on top of the buttercream before adding the meringue.

Tips for Success

1. Ensure your butter and eggs are at room temperature before starting for a smoother, better-aerated batter.
2. Crush the meringue nests at the very last moment to keep them crisp and avoid them dissolving into the buttercream.
3. When filling the cupcakes, don’t remove too much cake; a small, deep hole is better than a wide, shallow one to hold the jam.

Storage & Reheating

Store undecorated cupcakes in an airtight container at room temperature for up to 2 days, and decorated cupcakes in the fridge for up to 1 day. The meringue will soften in the fridge. These cupcakes are best served fresh and are not suitable for reheating.

FAQ

Can I use frozen strawberries?

No, this recipe specifically calls for fresh strawberries for decoration to avoid excess moisture and sogginess.

My buttercream is too runny. What can I do?

Place the bowl in the refrigerator for 10-15 minutes to firm up the butter, then re-whip. You can also add a little more sifted icing sugar.

What can I use instead of a cupcake corer?

A small, sharp paring knife or an apple corer works perfectly to remove the centre of the cupcakes.

Can I make the cupcakes ahead?

Yes, you can bake the cupcakes a day in advance. Store them unfilled and undecorated in an airtight container.

Why is my buttercream grainy?

This is usually because the icing sugar wasn’t fully sifted or the butter wasn’t soft enough. Beat for a few minutes longer; it should become smooth.

Do I have to use caster sugar?

Caster sugar is recommended for its fine grain which dissolves easily, creating a light cupcake. Granulated sugar can be pulsed in a food processor to a finer texture if needed.