A twist on an English classic in honour of the day's Royal nuptials (inspired by the massive fail which was my first ever meringue...which turned out as flat & airy as an American pancake).
Mini Victoria Sandwiches laced with Meringue
For the Mini Meringue Cakes (Recipe makes 12):
200g Caster Sugar
100g Butter (Unsalted and at room temperature)
2tsp Baking Powder
4 mini Meringues (crushed)
In a large bowl, blend the Caster Sugar, Butter, Eggs, Vanilla, Milk and Lemon Juice until all are well combined. Set aside.
In a separate bowl, sift together the Flour, Baking Powder & Salt. Slowly pour the dry mixture into the wet mixture and blend until smooth. Fold in the Meringue.
Pour evenly into a lined cupcake tin. Pop in the oven at 170C for approx 20-25min. Cakes should be a lovely golden brown on top.
For the Extra Creamy Buttercream Topping:
1tsp Vanilla Extract
200g Icing Sugar
Using a hand mixer, blend the Butter, Vanilla & Lemon in a large bowl. Slowly add the Icing Sugar, blending until smooth and creamy.
Assembling it all:
Remove the cupcake from its paper shell. Using a sharp knife, slice the cupcake in two pieces. Next, use a teaspoon to dollop some buttercream between the two slices. Decorate the first layer with fresh berries. Replace the upper portion on the cake and give it a dash of icing sugar.
The meringue adds a lovely crunch to these light & airy cakes, while the fresh berries set a sweet summery tone.
Not a bad recovery from a baking fail.
Until next time…