Name: Lemon pavlova cupcakes
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: Cream cheese lemon cake; 90 gram butter, softened; 90 gram cream cheese, softened; 2 teaspoon finely grated lemon rind; 2/3 cup (150g) caster sugar; 2 eggs; 1/3 cup (50g) self-raising flour; 1/2 cup (75g) plain flour; Meringue cases; 3 egg-whites; 3/4 cup (165g) caster sugar; 1 tablespoon cornflour; 1 teaspoon white vinegar; 1/2 teaspoon vanilla extract; Decorations; 300 millilitre thickened cream, whipped; 125 gram strawberries, quartered; 1 tablespoon passionfruit pulp; 1/2 cup (75g) blueberries; 1 (230g) banana, thickly sliced

Lemon pavlova cupcakes

The perfect treat for those of us who prefer zesty flavours to overpoweringly sweet ones. With delicate meringue cases and a lemon cream cheese cake these delights are sure to impress.

Serves 6

Cook

1H 15M

Ingredients

Cream cheese lemon cake

90 gram butter, softened

90 gram cream cheese, softened

2 teaspoon finely grated lemon rind

2/3 cup (150g) caster sugar

2 eggs

1/3 cup (50g) self-raising flour

1/2 cup (75g) plain flour

Meringue cases

3 egg-whites

3/4 cup (165g) caster sugar

1 tablespoon cornflour

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

Decorations

300 millilitre thickened cream, whipped

125 gram strawberries, quartered

1 tablespoon passionfruit pulp

1/2 cup (75g) blueberries

1 (230g) banana, thickly sliced

Method

Lemon pavlova cupcakes

1.Preheat oven to 180°C (160°C fan-forced). Line a 6-hole texas or 12-hole standard muffin pan with paper cases.

2.In a bowl, beat butter, cream cheese, rind, sugar and eggs with electric mixer until light and fluffy.

3.Add flours; beat on low speed until combined. Divide mixture among cases; smooth surface.

4.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

5.Drop a teaspoon of whipped cream on each cake; top with meringue cases. Spoon remaining cream into cases and decorate with fruit.

Meringue cases

6.Preheat oven to 120°C (100°C fan-forced).

7.Grease oven tray; line base with baking paper, trace six 8.5cm circles onto paper for large cakes, and 12 x 5.5cm circles for small cakes.

8.In a small bowl, beat egg whites with electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time, beating until sugar dissolves between additions. Fold in cornflour, vinegar and extract. Spoon meringue inside circles on tray; hollow out slightly.

9.Bake 45 minutes or until cases are firm. Cool in oven with door ajar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook