Ingredients
4 eggs, at room temperature
2/3 cup caster sugar
1 tsp vanilla bean paste
1/3 cup plain flour
2/3 cup self-raising flour
6 fresh strawberries, halved
Pavlova Cream
300ml tub thickened cream
1 tsp vanilla bean paste
250g punnet fresh strawberries, hulled, finely chopped
1⁄2 x 100g box mini meringues, crushed
Method
-
Line a 12-hole muffin pan (1/3-cup capacity) with muffin wraps.
-
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.
-
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.
-
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.
-
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.
-
To serve, spoon cream onto each cupcake. Decorate with halved strawberries.
