Strawberry Eton Mess Cupcakes

Prepare Meringue & Pavlova Powder Mix according to pack directions, flavouring with Vanilla Bean Paste. Spoon into piping bag fitted with a large round tip and pipe meringue kisses onto baking tray. Bake as per pack directions.

Preheat oven to 160C (fan forced). Line a 12-hole cupcake tin with cupcake cases.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat butter, sugar and Vanilla Essence until light and creamy (approx. 5 minutes). Add eggs one at a time, mixing to combine.

Add sifted flour and baking powder, mixing on low until just combined. Add milk and mix until just incorporated.

Fill cupcake cases with ¼ cup of mixture and bake for 15-18 minutes or until an inserts skewer comes out clean. Cool in tin for 15 minutes before transferring to a wire rack to cool completely. Once cool, use a knife to “core” the cupcake, removing a small portion of cake from the middle of the cupcake. Fill with strawberry jam.

Whip cream, icing sugar and Vanilla Bean Paste to firm peaks. Spoon into piping bag fitted with a star tip and pipe onto cupcakes. Top with fresh strawberries a meringue kiss and a sprinkle of crushed up meringue.