Indulge in the delightful fusion of flavors with these Lemon and Raspberry Pavlova Cupcakes. Combining the softness of lemon cupcakes, the richness of lemon curd frosting, the crunch of meringue, and the burst of raspberries, these cupcakes are a divine treat for any occasion. As we bid farewell to Valentine’s Day and welcome the vibrant season of Spring, these cupcakes set the perfect tone for brighter days ahead.
With the sun making its long-awaited appearance, I’m all set for the joys of longer days and the freshness of Spring. Just like picking out new sunglasses, creating these pavlova cupcakes is a fun and rewarding experience. Despite their intricate appearance, crafting these cupcakes is simpler than it seems. From the zesty lemon zest in the cupcake batter to the luscious raspberry sauce, every element harmonizes to deliver a truly scrumptious treat. Get ready to embark on a culinary journey with me as we unravel the secrets behind these delectable pavlova cupcakes.
Ingredients
Creating these Lemon and Raspberry Pavlova Cupcakes is a delightful experience with the perfect combination of flavors. Below are the ingredients you’ll need to make these divine treats.
For the Pavlova Cupcakes
- 1 teaspoon cream of tartar
- 2 1/2 cups fresh or frozen raspberries
- 1/2 cup confectioners sugar
- 2 tablespoons Grand Marnier Liqueur
- 1 tablespoon lemon juice
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 5 tablespoons confectioners sugar (icing sugar)
- Fresh berries (raspberries and blueberries)
- Mint leaves
For the Whipped Cream Topping
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 5 tablespoons confectioners sugar (icing sugar)
- 2 1/2 cups fresh or frozen raspberries
- 1/2 cup confectioners sugar
- 2 tablespoons Grand Marnier Liqueur
- 1 tablespoon lemon juice
Required Tools
Kitchen Equipment Needed
In order to prepare these delicious Lemon and Raspberry Pavlova Cupcakes, you’ll need to have the following kitchen equipment ready:
- Medium cupcake pans with paper liners
- Electric mixer with a flat beater attachment
- Bowl for sifting dry ingredients
- Small cupcake liners
- Paper liners for baking trays
- Piping bag for meringue mixture
These tools will help you create the perfect cupcakes with ease.
Directions
Prep the Ingredients
Before diving into making these delightful Lemon and Raspberry Pavlova Cupcakes, ensure you have all your ingredients ready for a seamless baking experience. Gather your cream of tartar, fresh or frozen raspberries, confectioners sugar, Grand Marnier Liqueur, lemon juice, and whipping cream. Don’t forget your fresh berries, mint leaves for garnish, and essential kitchen tools like cupcake pans, an electric mixer, sifting bowl, cupcake liners, baking trays, and a piping bag for the meringue mixture.
Make the Pavlova Cupcakes
- Preheat your oven to 100°C (212°F) and line a baking tray with baking paper.
- Add egg whites to a large clean bowl and blend until foamy.
- Gradually add cream of tartar and continue beating until soft peaks form.
- Slowly add in sugar, one tablespoon at a time, and beat until stiff peaks form.
- Gently fold in the raspberries.
- Pipe the meringue mixture onto the prepared baking tray, forming meringue nests.
- Bake for 1 hour until the meringues are crisp and dry.
- Allow the meringues to cool in the oven for about 4 hours or overnight to achieve the perfect texture.
Prepare the Whipped Cream Topping
- In a bowl, whip the cream until stiff peaks form.
- Add in vanilla extract and confectioners sugar, continuing to whip until well combined.
- Fold in passion fruit pulp for a tropical twist.
- Fill a piping bag with the whipped cream for easy topping of the cupcakes.
- In a saucepan, combine raspberries, confectioners sugar, Grand Marnier Liqueur, and lemon juice.
- Cook the mixture over medium heat until the raspberries break down and the sauce thickens.
- Allow the compote to cool before using it to fill the Pavlova Cupcakes.
- Garnish the cupcakes with fresh berries and mint leaves for a visually appealing finish.
Assembly
- Gently take your meringue nests and place them on top of the cupcakes, gently pushing them down to ensure the frosting sticks them in place.
- Be cautious during this process to avoid breaking the meringues or having them fall off the cupcakes.
- Once the meringues are in place, drizzle a little raspberry sauce over the raspberries and down the side of the meringues for a visually appealing touch.
- For optimal taste, serve the Lemon and Raspberry Pavlova Cupcakes at room temperature, ensuring they are kept in an airtight container if storing overnight.
- If you plan to prepare them ahead of time, it’s recommended to frost the cupcakes and add the meringue topping just before serving to maintain the desired texture and taste.
Conclusion
Creating Lemon and Raspberry Pavlova Cupcakes is a delightful culinary experience that combines the softness of lemon cupcakes, richness of lemon curd frosting, crunch of meringue, and burst of raspberries. These treats are perfect for any occasion, especially as Spring approaches. The process of making them is enjoyable, incorporating elements like lemon zest and a luscious raspberry sauce. With the right ingredients and kitchen tools, you can easily assemble these divine cupcakes. Remember to frost and add the meringue topping just before serving to maintain their texture and taste. Indulge in the heavenly flavors of Lemon and Raspberry Pavlova Cupcakes and impress your guests with these delectable treats.