FOOD

Strawberries and Cream Pavlova Sponge Cupcakes

The child in you will love these.
12
45M

TIP! Strawberries can be replaced with other seasonal fresh berries. Muffin wraps are available from major supermarkets in the baking aisle. Sponge cakes are best made on day of serving.

Ingredients

Pavlova Cream

Method

1.

Line a 12-hole muffin pan (1/3-cup capacity) with muffin wraps.

2.

Beat eggs in a small bowl of an electric mixer for about 7 minutes, or until pale and thick. Add sugar, 1 tblsp at a time, beating between each addition. Beat in vanilla.

3.

Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Gently fold with a whisk to combine. Divide evenly among prepared pan holes.

4.

Cook in a moderately slow oven (160C) for 20 to 22 minutes, or until golden brown and just firm to touch. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

5.

To make pavlova cream, beat cream and vanilla in same clean small bowl of electric mixer until soft peaks form. Fold in strawberries and meringue.

6.

To serve, spoon cream onto each cupcake. Decorate with halved strawberries.

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