I found a packet of red gooseberries while cleaning the freezer... I knew right away what I would use them for! Gooseberries and meringue- perfect combination of sweet and sour, beautifully presented in those little cupcakes- it feels like summer again!
Ingredients (makes 10-12):
For the cupcakes:
- 200g self-rising flour
- 65g caster sugar
- 1 small egg
- 125ml milk
- 80ml vegetable oil
- 1 tsp vanilla paste or extract
- 30-36 gooseberries (3 for each cupcake)
For the meringue:
- 2 egg whites
- 100g caster sugar
- 1 tsp lemon juice
- 1 tsp corn flour
To make the cupcakes add flour and sugar into a large bowl and set aside. Mix the oil, milk, vanilla extract and eggs in a jug until well combined, then add to the dry ingredients and mix until just combined.
Line a muffin tray with cupcake cases and divide the mixture between them, each case should be about 2/3 full, place three gooseberries in each cupcake case, pushing them slightly into the batter.
To make the meringue beat the egg whites to medium peaks then begin to add the sugar, spoonful at a time, while still beating. Add lemon juice and corn flour and beat until stiff peaks form.
Scoop the meringue on top of each cupcake.
Bake in a pre-heated oven at 160C for 30-35 minutes, until skewer inserted in the cupcake comes out clean and the meringue is baked and crisp.