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.