Friday, 29 April 2011

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.



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