Mini Victoria Sandwiches laced with Meringue

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).

Introducing:

Mini Victoria Sandwiches laced with Meringue

For the Mini Meringue Cakes (Recipe makes 12):

200g Caster Sugar

100g Butter (Unsalted and at room temperature)

2 Eggs

1tsp Vanilla

100ml Milk

Squeeze-o-lemon

200g Flour

2tsp Baking Powder

Pinch-o-Salt

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:

100g Butter

1tsp Vanilla Extract

Squeeze-o-Lemon

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…

Hearts.