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Christmas Day Pav Cupcakes

By Nick Makrides Published Updated
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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!

Pavlova Cupcakes

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

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Christmas Day Pav Cupcakes

Christmas Day Pav Cupcakes

Pavlova inspired vanilla cupcakes with sweet meringue and tangy fruits on top.

Serves 20

5 from 1 vote
Author: Nick Makrides
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Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 197kcal

Ingredients

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

Meringues

  • 150 ml / 150 ml aprox 8 egg whites
  • 1 cup / 250 g caster sugar
  • 1 tsp / 1 tsp vanilla extract

Instructions

Meringues

  • 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.

Cupcakes

  • 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.

Notes

Cupcakes can be stored in an airtight container for up to three days.
DECORATING: Decorate the cupcakes no more than one hour before serving otherwise they go kind of gross.

Nutrition

Serving: 20g
Calories : 197kcal
Carbonhydrates: 21g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 14mg
Sodium: 154mg
Potassium : 117mg
Fiber: 1g
Sugar : 3g
Vitamin A: 187IU
Vitamin C: 17mg
Calcium: 74mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

Nick Makrides is an ex Navy (for 7 weeks before I realised it was a major mistake), graphic designer and pastry chef. Although he likes to think of himself as a home, self taught, pop queen baker.

5 from 1 vote (1 rating without comment)

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