4. Pink Meringue Cupcakes with Raspberry Curd
If you are looking to really make a splash at your next party, these adorable and delicious cupcakes are the way to go!
The raspberry inside of them is so good and so spring-like.
I promise, these cupcakes will definitely impress your friends no matter how hard they are to impress!
Vegetable oil cooking spray, for baking cups
6 large egg whites, room temperature
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups sugar
Gel-paste food coloring in Tulip Red
2 cups creme fraiche
1 container (6 ounces) raspberries, halved if large
Preheat oven to 225 degrees.
Line every other cup of 2 nonstick 12-cup muffin tins with baking cups;
coat with cooking spray.
Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy.
Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves.
Beat until stiff, glossy peaks form.
Mix in 6 drops food coloring.
Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers.
Bake, rotating halfway through, 3 to 3 hours and 20 minutes.
(Cupcakes should be completely dry on the outside but still soft in the middle.
A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks;
let cool completely.
Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form.
Carefully slice off tops of cupcakes using a serrated knife.
(Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture.
Replace tops, and serve immediately.
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