The best cupcakes with summer berries, topped with sweet, marshmallow-like italian meringue. You can use any fruit you like or fill the cupcakes with jam or lemon curd instead. I used blow torch to toast the meringue and give the cupcakes beautiful finish, however, you can skip this step if you don't have a blow torch at home.
For the cupcakes:
- 140g soft, unsalted butter
- 3/4 cup caster sugar
- 2 eggs
- 1 1/4 cup plain flour
- 1tsp baking powder
- 1/4 tsp bicarb. of soda
- 1/4 cup (heaped) greek yoghurt
- 1tsp vanilla paste or extract
- handful of summer berries (strawberries, raspberries, red currants etc.)
For the meringue:
- 4 egg whites
- 200g caster sugar
- 80ml water
- pinch of salt
To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until combined.
Add all remaining ingredients (apart from the fruit) and mix until combined. Line a muffin tray and divide the mixture between 12 cases. Sprinkle the fruit on top of each cupcake.
Bake in a pre-heated oven at 170C for about 25 minutes, until skewer inserted in the middle of each cupcake comes out clean. Take out the oven and leave to cool completely.
To make the meringue place sugar and water in a small saucepan and using a sugar thermometer bring to soft-ball stage (118C). Meanwhile start whisking the egg whites with a pinch of salt, very slowly, only until soft peaks start forming.
When the syrup is ready start slowly pouring it into the egg whites, whisking all the time, on medium/high speed. Whisk until the meringue is stiff and shiny, this should take about 10 minutes in a stand mixer.
Pipe meringue on top of each cupcake and toast using a blow torch.