Christmas Day Pav Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
500g frozen or fresh blueberries
passionfruit syrup to drizzle
4 kiwi fruits (sliced and cut in half)
600ml thickened cream (35% fat content)
1 tsp vanilla
150ml egg whites
250g caster sugar
1 tsp vanilla extract
Level: Not hard
Preheat your oven to 100C (212F). Line a baking tray with baking paper and set aside.
Add egg whites to a large clean glass or metal (not plastic) bowl and mix medium high speed until they become frothy.
Add sugar 1 tbsp at a time while the mixer is on high speed. Continue mixing for 10 min until the mixture becomes thick and glossy.
You can either pipe the meringues, use two spoons to make mounds or use an ice cream scoop like I did.
Bake for 1 hour and allow them to cool down in the oven with the oven door slightly open.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Add three blueberries on the bottom of each cupcake liner. Add a tsp of batter on top and use the back of a teaspoon to spread the batter over the blueberries. Then add another three blueberries on top and repeat until your cupcake liners are filled ¾ of the way.
Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While the cupcakes are baking add your cream and vanilla extract to a large mixing bowl and use a hand mixer to whip them to stiff peaks. Set aside in the fridge.
To finish off the cupcakes add a dab of cream on top of the cupcakes to help stick on the meringue. Add some more cream on top along with some passionfruit syrup and a slice of kiwi on top.
STORAGE: store in an airtight container for up to 1 days (refrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
DECORATING: Decorate the cupcakes no more than one hour before serving otherwise they go kind of gross.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)