Pavlova Cupcakes with Raspberry Sauce for a Spring Delight
Delight in these Pavlova Cupcakes with Raspberry Sauce, a light, gluten-free dessert perfect for spring festivities.
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.
Notes
Consider adding mint leaves for garnish. Best served fresh for optimal texture.