Strawberry Eton Mess Cupcakes Recipe

Name: Strawberry Eton Mess Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces, weight Unsalted Butter; 1/2 whole Vanilla Bean, Seeds Scraped Out, Plus 1 Whole Bean (optional) For The Cream; 7-7/8 ounces, weight Sugar, Plus 3 Tablespoons For The Cream; 2 whole Eggs; 1/4 ounces, weight Baking Powder; 6-3/8 ounces, weight Flour; 8 tablespoons, 5-5/8 pinches Milk; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cream; 20 whole Small Meringues; 5 whole Fresh Strawberries, Sliced

Servings: persons

1
Preheat the oven to 180u00b0C.
2
Measure all the ingredients and line them up so you could grab each one when their turn is up.
3
Start beating the butter. If you are using an electric whisk, beat it for a few minutes with the vanilla seeds from 1/2 vanilla bean till it becomes fluffy. Add the sugar and beat again for 2-4 minutes, till it's again nice and fluffy. Then add the eggs one at the time beating, till it's completely incorporated before adding the next.
4
Next mix the baking powder with the flour, then stir in the flour and milk into the batter until it's consistent.
5
Line 12 the muffin/cupcake tins with cupcake liners and pour in the batter filling 3/4 of each liner (if you line more you'll end up with something of a cupcake tin pie).
6
Bake the cupcakes for 20-35 minutes.
7
To make the strawberry Eton mess, if using a vanilla bean, split it, scrape the seeds out and add to the cream together with the remaining 3 tablespoons sugar. Start whipping the cream and when it starts to thicken, add the crushed meringues and continue to whip gently till you have stiff peaks. Be careful not to crush all the meringues to dust.
8
To decorate the cupcakes, let them cool completely before decorating. Using a spoon or a knife, spread some cream on top of the cupcake and finish with a few slices of strawberries. Enjoy!

2005

kcal

Calories

Fat

307

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces, weight Unsalted Butter, 1/2 whole Vanilla Bean, Seeds Scraped Out, Plus 1 Whole Bean (optional) For The Cream, 7-7/8 ounces, weight Sugar, Plus 3 Tablespoons For The Cream, 2 whole Eggs, and more.

Yes, Strawberry Eton Mess Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Eton Mess Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions