As spring paints the world in vibrant colors and gentle breezes, there’s no better way to celebrate the season than with a treat that’s as light and airy as a cloud. I stumbled upon the idea of Pavlova Cupcakes while searching for a gluten-free dessert that could dazzle my guests during Passover. These delightful little confections, with their crispy exterior and soft, marshmallow-like centers, will surely impress everyone at your table.
What truly sets them apart is the luscious raspberry sauce — the perfect complement to the subtly sweet meringue. Imagine biting into these whimsical cupcakes topped with a dollop of whipped cream, where each mouthful offers a burst of tartness mixed with sweetness. In just 10 minutes of prep, you can whip up these beauties, making them not only a stunning addition to your dessert spread but an effortless choice for any gathering. Ready to elevate your spring festivities with these Pavlova Cupcakes? Let’s dive into the recipe!
Why Choose Pavlova Cupcakes with Raspberry Sauce?
Lightness: These Pavlova Cupcakes are a delightful transition from heavy desserts, offering a cloud-like texture that melts in your mouth.
Quick Prep: With only 10 minutes of prep time, they save you valuable hours without sacrificing wow-factor.
Gorgeous Presentation: Their elegant look makes them perfect for any spring gathering or special occasion—a true crowd-pleaser.
Flavor Harmony: The combination of whipped cream and tangy raspberry sauce provides a perfect balance of sweet and tart in every bite.
Diet-Friendly: Enjoy guilt-free as these cupcakes are gluten-free, making them suitable for various dietary preferences and celebrations like Passover.
Versatile Variations: Easily switch the raspberry topping for strawberries or mixed berries to suit everyone’s taste buds!
Pavlova Cupcakes With Raspberry Sauce Ingredients
For the Cupcakes
- Large Egg Whites – Essential for creating structure and volume in your meringue; make sure they are at room temperature for better results.
- Kosher Salt – A tiny pinch enhances flavor and helps stabilize the egg whites during whipping.
- Granulated Sugar (400 g) – The key to sweetness and stability of the meringue; opt for superfine sugar for smoother incorporation.
- Potato Starch or Cornstarch – Aids in achieving that soft, marshmallow-like texture; feel free to substitute one for the other as needed.
- White Distilled Vinegar – Vital for stabilizing egg whites and gives your meringues a lovely shine.
- Pure Vanilla Extract – Introduces a warm depth of flavor that perfectly complements the sweet cupcakes.
For the Raspberry Sauce
- Fresh or Frozen Raspberries (12 oz) – Provides the fruity topping; if using frozen, be sure to thaw them before preparation.
- Granulated Sugar (for sauce, 50 g) – Adjust the sweetness of your raspberry sauce based on your preference; a little extra can enhance the tartness.
- Juice of 1/2 Lemon – Brightens up the flavor and balances the sweetness of the sauce beautifully.
For Topping
- Whipped Cream – Adds a creamy finish; consider using dairy-free options if you have dietary preferences to accommodate.
Get ready to be delighted by these Pavlova Cupcakes with Raspberry Sauce—they’re not just delicious; they’re a sweet embrace of spring!
How to Make Pavlova Cupcakes
Preheat the oven: Set your oven to 200°F (90°C) and prepare a baking sheet by lining it with parchment paper. This will create the perfect baking environment for your pavlova cupcakes.
Whip the egg whites: In a clean mixing bowl, add the large egg whites and kosher salt. Using a mixer, whip until soft peaks form—this should take a couple of minutes. Watch for a slight shine on the peaks!
Add the sugar: Gradually sprinkle in the granulated sugar. Continue whipping until the mixture forms stiff, glossy peaks. It may take around 5-7 minutes—be patient; this part is crucial!
Fold in other ingredients: Gently fold in the potato starch (or cornstarch), white distilled vinegar, and pure vanilla extract. Use a spatula to combine these ingredients delicately, ensuring you don’t deflate your precious egg whites.
Pipe the meringue: Transfer the meringue mixture to a piping bag. Pipe the meringue into cupcake shapes on the prepared baking sheet, aiming for a tall, whimsical look that will puff up beautifully while baking.
Bake: Pop your baking sheet into the preheated oven and bake for about 1 hour. You’ll know they’re done when they’re crispy on the outside yet slightly soft in the center. Let them cool completely before removing them from the parchment.
Prepare the raspberry sauce: In a saucepan, combine fresh or thawed raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until it thickens, which should take around 5-7 minutes. Allow to cool slightly.
Serve: Assemble the pavlova cupcakes by topping each with a generous dollop of whipped cream, then drizzle with your luscious raspberry sauce just before serving. Enjoy the delightful textures and flavors!
Optional: Add mint leaves for a refreshing garnish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pavlova Cupcakes with Raspberry Sauce
Room Temperature: Pavlova cupcakes are best enjoyed fresh. If you need to store them for a short period, keep them at room temperature for up to 2 hours, uncovered to maintain their texture.
Fridge: Once assembled with whipped cream and raspberry sauce, store any leftovers in the fridge for up to 3 hours. Longer refrigeration may result in the meringue becoming soggy.
Freezer: For unassembled cupcakes, freeze meringue shells in an airtight container for up to 1 month. When you’re ready, let them thaw at room temperature before topping with whipped cream and sauce.
Reheating: There’s no need to reheat pavlova cupcakes! Just serve them chilled or at room temperature for the best flavor and texture. Enjoy creating delightful desserts with these Pavlova Cupcakes with Raspberry Sauce!
Expert Tips for Pavlova Cupcakes
Clean Equipment: Ensure that your mixing bowl and beaters are completely clean and free from grease. Any residue can prevent the egg whites from whipping to perfection.
Room Temperature Eggs: Use large egg whites at room temperature for better volume and stability when making your Pavlova Cupcakes. Cold egg whites don’t whip as well.
Sugar Gradually: Add granulated sugar slowly while whipping the egg whites. This creates a glossy, stable meringue that holds its shape beautifully.
Gentle Folding: When incorporating potato starch, vinegar, and vanilla, fold gently to maintain the airiness of the meringue. Avoid over-mixing to keep that fluffy texture.
Timing is Key: Pipe and bake the meringue immediately after preparation. If left too long, the mixture can lose its volume and result in dense cupcakes.
Top Just Before Serving: To keep the Pavlova Cupcakes with Raspberry Sauce from becoming soggy, add whipped cream and raspberry sauce right before serving. Enjoy every delightful bite!
Variations & Substitutions for Pavlova Cupcakes With Raspberry Sauce
Feel free to play around with flavors and textures to make these delightful treats your own!
Berry Blend: Substitute strawberries or mixed berries for the raspberry topping, adding a delightful twist of flavor and color.
Cornstarch Switch: Easily swap potato starch for cornstarch, ensuring you achieve that perfectly soft and marshmallow-like center.
Flavored Whipped Cream: Elevate your whipped cream by mixing in a splash of almond or lemon extract for a fragrant and tasty surprise.
Chocolate Drizzle: Add a drizzle of melted dark chocolate on top of the whipped cream for a luxurious touch that balances sweetness beautifully.
Vegan Version: Replace egg whites with aquafaba (chickpea brine) for a delightful dairy-free, vegan alternative, maintaining the fluffy texture.
Citrus Zest: Incorporate lemon or orange zest into the meringue to add a refreshing citrus note that pairs beautifully with the raspberry sauce.
Spicy Kick: For those who enjoy a little heat, mix in a pinch of cayenne pepper into the raspberry sauce; the unexpected kick will intrigue your guests!
Nutty Flavor: Fold in finely ground nuts, such as pistachios or almonds, to the meringue mixture for an added crunch that enhances texture and flavor.
Make Ahead Options
These Pavlova Cupcakes with Raspberry Sauce are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the meringue cupcakes up to 24 hours in advance by baking and storing them in an airtight container at room temperature to maintain their crispy exterior. The raspberry sauce can also be made up to 3 days ahead; simply refrigerate it in a covered jar. When you’re ready to serve, top the cupcakes with whipped cream and drizzle the sauce just before serving to ensure the textures remain delightful. This prep method makes it a breeze to enjoy homemade goodness at any gathering!
What to Serve with Pavlova Cupcakes with Raspberry Sauce?
Creating the perfect spring dessert spread means pairing these airy cupcakes with delightful accompaniments that elevate their charm.
Earl Grey Tea: A fragrant cup of Earl Grey complements the sweetness of the cupcakes with its floral and citrus notes, creating a balanced experience.
Sparkling Prosecco: The effervescence and light sweetness of prosecco add a festive touch, perfect for celebrating spring gatherings or special occasions.
Fresh Fruit Salad: A medley of seasonal fruits brightens the palate and enhances the fruitiness of the raspberry sauce, bringing an invigorating freshness to the table.
Whipped Coconut Cream: For a dairy-free alternative, whip coconut cream to add a tropical flair that pairs beautifully with the meringue’s texture and raspberry tang.
Chocolate-Dipped Strawberries: Elevate your dessert platter with chocolate-covered strawberries; their richness offers a delightful contrast to the lightness of the cupcakes.
Lemon Sorbet: A scoop of lemon sorbet provides a tangy, cool complement, cleansing the palate between bites while enhancing the overall citrus vibe of the pairing.
Mint Sprigs for Garnish: Fresh mint leaves not only add a pop of color but also a refreshing aroma that rounds out the sensory experience of this delightful dessert.
Pavlova Cupcakes with Raspberry Sauce Recipe FAQs
How do I choose the best egg whites for my Pavlova Cupcakes?
Absolutely! For the best results, use large egg whites that are at room temperature. This allows for better whipping, creating a more stable meringue. You’ll know they are fresh if they are not cloudy in appearance.
What is the best way to store my Pavlova Cupcakes?
Once assembled with whipped cream and raspberry sauce, it’s best to consume them within 3 hours and store them in the refrigerator. If unassembled, you can keep the meringue shells at room temperature for up to 2 hours or refrigerate them in an airtight container for a few days, but be aware that they may soften over time.
Can I freeze Pavlova Cupcakes?
Certainly! If you want to prepare them in advance, freeze the unassembled meringue shells. Place them in an airtight container, and they can last for up to 1 month. To serve, simply thaw them at room temperature and top with whipped cream and raspberry sauce.
Why are my Pavlova Cupcakes not rising properly?
Very often, this happens if your mixing bowl or beaters aren’t clean. Make sure they are free of grease or any residue—this is important for egg whites to whip effectively. Additionally, ensure you’re adding the sugar gradually and whipping long enough to achieve those stiff, glossy peaks.
Can I modify the recipe for dietary needs?
Absolutely! These Pavlova Cupcakes are gluten-free, making them suitable for various dietary preferences, including Passover. If needed, use dairy-free whipped cream as a topping. Feel free to substitute the raspberry with strawberries or other fruits, catering to different taste buds!
How long will the raspberry sauce last?
The raspberry sauce can be stored in the refrigerator for up to 3 days in an airtight container. If you notice the sauce is too thick after a couple of days, gently reheat it with a splash of water to achieve the desired consistency.
Pavlova Cupcakes with Raspberry Sauce for a Spring Delight
Equipment
- - Mixer
- Piping bag
- - Baking sheet
- - Saucepan
Ingredients
For the Cupcakes
- 4 large Egg Whites at room temperature
- 1 pinch Kosher Salt
- 400 g Granulated Sugar superfine
- 1 tbsp Potato Starch or Cornstarch as needed
- 1 tbsp White Distilled Vinegar
- 1 tbsp Pure Vanilla Extract
For the Raspberry Sauce
- 12 oz Fresh or Frozen Raspberries thawed if frozen
- 50 g Granulated Sugar for sauce
- 1/2 lemon Juice of
For Topping
- 1 cup Whipped Cream dairy-free options available
Instructions
Preparation Steps
- Preheat the oven to 200°F (90°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites and kosher salt until soft peaks form.
- Gradually add granulated sugar and continue whipping until stiff, glossy peaks are formed.
- Fold in potato starch (or cornstarch), vinegar, and vanilla extract carefully.
- Transfer meringue to a piping bag and pipe into cupcake shapes.
- Bake for about 1 hour until crispy on the outside and soft in the center.
- Prepare raspberry sauce by cooking raspberries, sugar, and lemon juice in a saucepan until thickened.
- Top each cupcake with whipped cream and raspberry sauce just before serving.