Eton Mess Cupcakes
These Strawberry Eton Mess Cupcakes are topped with creamy vanilla buttercream, fresh strawberries and vegan meringue, and house a secret strawberry jam centre.
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Serves: 9 cupcakes
Calories: 515kcal
Ingredients
For the cupcakes:
- 75 g coconut oil (melted and then cooled to room temperature)
- 200 g dairy free milk (at room temperature)
- 1 tsp vanilla extract
- 200 g self raising flour
- 110 g caster sugar
- ½ tsp baking powder
For the buttercream:
- 140 g dairy free butter (the block kind, not spreadable (ideally unsalted)*)
- 400 g icing sugar
- 1 tsp vanilla
- 2 tsp dairy free milk
To decorate:
- 9 fresh strawberries (approx 90g, finely diced)
- 9 tsp strawberry jam (approx 55g)
- 10 g vegan meringue (crumbled)
Instructions
To make the cupcakes:
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake cases.
- Melt the coconut oil and set it aside to cool to room temperature.75 g coconut oil
- In a large mixing bowl add the dairy free milk and vanilla.200 g dairy free milk, 1 tsp vanilla extract
- Add the caster sugar, flour and baking powder.200 g self raising flour, 110 g caster sugar, 1/2 tsp baking powder
- Add the melted, room temperature coconut oil.
- Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
- Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
- Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.
Make the buttercream:
- Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl fitted with the balloon whisk attachment.140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla, 2 tsp dairy free milk
- Mix on a medium-high speed for a couple of minutes until the mixture is smooth and creamy. Stop the mixer and scrape down the bowl as necessary to ensure everything is combined.
Decorate the cupcakes:
- Cut out the centre of each cupcake to leave a fillable core. See the recipe video for an example. Keep the ‘lid’ section of the core you have removed, you’ll need this later.
- Fill each core with strawberry jam and place the ‘lid’ back on to seal it in.9 tsp strawberry jam
- Pipe the buttercream on top.
- Decorate with diced fresh strawberry and crumbled vegan meringue.9 fresh strawberries, 10 g vegan meringue
Video
Notes
Vegan / Dairy Free / Egg Free
* Use a block-style dairy free butter when making buttercream rather than a spreadable margarine as this will give a nice firm texture that holds its shape (like regular buttercream). Stork Original Baking Block, Flora Plant Butter Unsalted and Naturli Vegan Butter Block all work well.
Recipe inspired by: England
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 515kcal | Carbohydrates: 80g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Sodium: 160mg | Fiber: 1g | Sugar: 61g | Net Carbohydrates: 79g
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