Great British summer recipes

Eton mess cupcakes

baThese cupcakes are great if you have a sweet tooth. Freeze them undecorated and enjoy later. For a less sweet topping, replace the buttercream with fresh whipped cream

  • 12
  • 15
  • 20
  • Veggie
  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 175g self-raising flour
  • 50g ground almonds
  • 4 tbsp strawberry jam

For the topping

  • 180g butter, softened
  • 375g icing sugar, sifted
  • 6 fresh strawberries, halved
  • 50ml strawberry syrup
  • 4 meringue nests , crushed
  1. Heat the oven to 190°C/170°C/Gas 5. Line a 12-hole muffin tray with paper muffin cases.
  2. Beat together the butter and sugar until light and fluffy then add the eggs and vanilla extract. Mix well then fold in the flour and ground almonds evenly.
  3. Half-fill each muffin case with the mixture then dollop a spoonful of jam in the centre of each and top with the remaining mix. Bake for 20 minutes until springy to the touch. Allow to cool on a wire rack.
  4. To decorate, beat the butter in a mixing bowl then gradually add the icing sugar, beating well after each addition so you have a light buttercream. Pipe the buttercream on top of each cooled cupcake then decorate with a slice of strawberry, a drizzle of strawberry syrup and a sprinkling of crushed meringue.

Per serving: calories 530 (26%), sugar 54g (60%), fat 29g (41%), saturates 16g (80%), salt 0.7g (12%) of your guideline daily amount

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