Christmas Day Pav Cupcakes
Christmas Day Pav Cupcakes! I’m not sure if you, right now, reading this, knows what a pavlova is. It’s like a baked meringue that is crispy on the outside, and marshmallow and gooey on the inside. Well, these cupcakes taste just like a pavlova! And did you know that Australian Christmas is hot? That’s because it’s summer for us when it’s Christmas! And this is the perfect summer treat!
Christmas Day Pav Cupcakes
- 3 1/2 cups (430 g) all-purpose flour
- 1 1/4 cups (265 g) caster sugar superfine
- 3 tsp (3 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/2 cup (125 g) unsalted butter softened
- 2 (2 large) large eggs
- 1 1/2 cups (375 ml) whole milk
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (2 tbsp) Greek yoghurt or sour cream
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
- 3 cups (500 g) frozen or fresh blueberries
- 1/2 cup (125 ml) passionfruit syrup to drizzle
- 4 (4) kiwi fruits sliced and cut in half
Whipped Cream Frosting
- 2 1/2 cups (600 ml) thickened cream 35% fat content
- 1 tsp (1 tsp) vanilla
- 150 ml (150 ml) aprox 8 egg whites
- 1 cup (250 g) caster sugar
- 1 tsp (1 tsp) vanilla extract
Learn How To Make it! [VIDEO]
- Preheat your oven to 100C (212F). Line a baking tray with baking paper and set aside.
- Add egg whites to a large clean glass or metal (not plastic) bowl and mix medium high speed until they become frothy.
- Add sugar 1 tbsp at a time while the mixer is on high speed. Continue mixing for 10 min until the mixture becomes thick and glossy.
- You can either pipe the meringues, use two spoons to make mounds or use an ice cream scoop like I did.
- Bake for 1 hour and allow them to cool down in the oven with the oven door slightly open.
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Add three blueberries on the bottom of each cupcake liner. Add a tsp of batter on top and use the back of a teaspoon to spread the batter over the blueberries. Then add another three blueberries on top and repeat until your cupcake liners are filled ¾ of the way.
- Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- While the cupcakes are baking add your cream and vanilla extract to a large mixing bowl and use a hand mixer to whip them to stiff peaks. Set aside in the fridge.
- To finish off the cupcakes add a dab of cream on top of the cupcakes to help stick on the meringue. Add some more cream on top along with some passionfruit syrup and a slice of kiwi on top.