Pavlova Cupcakes With Raspberry Sauce

Introduction & Inspiration

This recipe, “Pavlova Cupcakes with Raspberry Sauce,” takes the classic Pavlova dessert – a meringue-based confection known for its crisp exterior and marshmallowy interior – and transforms it into individual, cupcake-sized portions.

The inspiration came from a desire to make Pavlova more accessible and less intimidating, while still retaining its elegant and delicious qualities.

These Pavlova Cupcakes feature a light and airy meringue base, a vibrant and tangy raspberry sauce, and a dollop of whipped cream for the perfect finishing touch.

It’s a recipe that’s perfect for special occasions, dinner parties, or any time you want to impress with a sophisticated yet surprisingly easy dessert.

Nostalgic Appeal (with a Twist)

While traditional Pavlova might not be a childhood staple for everyone, the meringue base evokes a sense of lightness and sweetness that many associate with treats like meringue cookies or angel food cake.

The raspberry sauce adds a familiar fruity flavor that’s often paired with desserts, reminiscent of raspberry jam or fruit tarts.

The whipped cream topping is a classic accompaniment to many desserts, providing a comforting and familiar element.

The cupcake format adds a modern and playful twist, making this dessert feel both nostalgic and contemporary.

Elegant Simplicity

These Pavlova Cupcakes may look fancy, but they’re surprisingly simple to make. The recipe requires just a few key ingredients and techniques.

The meringue is made with egg whites, sugar, potato starch (or cornstarch), vinegar, and vanilla extract – all readily available ingredients.

The raspberry sauce is equally straightforward, using fresh or frozen raspberries, sugar, potato starch (or cornstarch), and lemon juice.

The whipped cream topping is the simplest element, and you can even use store-bought whipped cream for extra convenience.

It’s a recipe that demonstrates how a few simple ingredients, combined with the right techniques, can create a truly elegant and impressive dessert.

Flavor Goal

The primary flavor goal is a delicate balance of sweet and tangy, with a combination of textures that range from crisp to soft to creamy.

The meringue base should be crisp on the outside and marshmallowy-soft on the inside, with a delicate sweetness.

The raspberry sauce adds a vibrant, tangy, and slightly tart counterpoint to the sweetness of the meringue.

The whipped cream topping provides a light, creamy, and subtly sweet element that brings everything together.

It’s a multi-layered flavor experience that’s both refreshing and satisfying, perfect for a light yet decadent dessert.

Ingredient Insights

Let’s break down each ingredient:

Pavlova (Meringue):

• Large Egg Whites: These form the base of the meringue, providing structure and volume when whipped. Using fresh, room-temperature egg whites is key for achieving the best results.
• Kosher Salt: A pinch of salt enhances the flavor of the meringue and helps to stabilize the egg whites.
• Granulated Sugar: This provides sweetness and helps to create the meringue’s signature crisp exterior and soft interior. Adding the sugar slowly is crucial for achieving a stable meringue.
• Potato Starch or Cornstarch: This helps to stabilize the meringue and create a slightly chewy texture.
• White Distilled Vinegar: This helps to stabilize the egg whites and create a more stable meringue. You can also use lemon juice or cream of tartar.
• Pure Vanilla Extract: This adds a subtle vanilla flavor to the meringue.

Topping (Raspberry Sauce):

• Fresh or Frozen Raspberries: These provide the vibrant flavor and color of the sauce. Using frozen raspberries is a convenient option, especially when fresh raspberries are not in season.
• Granulated Sugar: This adds sweetness to the sauce and helps to balance the tartness of the raspberries.
• Potato Starch or Cornstarch: This acts as a thickener for the sauce, creating a smooth and luscious consistency.
• Juice of ½ Lemon: This adds brightness and acidity to the sauce, enhancing the raspberry flavor and preventing it from being overly sweet.

Serving:

• Whipped Cream: This provides a light, creamy, and subtly sweet topping that complements the meringue and raspberry sauce. You can use homemade whipped cream or store-bought.

Essential Equipment

Here’s the equipment you’ll need:

• Standard 12-cup muffin tins (2): For baking the Pavlova cupcakes.
• Cupcake liners: To line the muffin tins.
• Stand mixer (with whisk attachment) or electric mixer: For whipping the egg whites into a meringue.
• Measuring cups and spoons: For accurate ingredient proportions.
• Piping bag with a large star tip (optional): For piping the meringue into the cupcake liners.
• Medium pot: For cooking the raspberry sauce.
• Fine-mesh strainer: For straining the raspberry sauce to remove the seeds.
• Medium bowl: For holding the strained raspberry sauce.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

Pavlova:

• 9 large egg whites
• ¼ tsp. kosher salt
• 2 cups (400 g.) granulated sugar
• 1 Tbsp. potato starch or cornstarch
• 1 Tbsp. white distilled vinegar
• 1 tsp. pure vanilla extract

Topping:

• 12 oz. fresh or frozen raspberries
• ¼ cup (50 g.) granulated sugar
• 1 Tbsp. potato starch or cornstarch
• Juice of ½ lemon

Serving:

• Whipped cream, for serving

Step-by-Step Instructions

Let’s walk through the process:

Make the Pavlova:

1. Preheat and Prep: Preheat oven to 300°F (150°C) and line 2 standard 12-cup muffin tins with liners.
2. Whip Egg Whites: In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy.
3. Gradually Add Sugar: With the mixer running, very slowly add the granulated sugar and continue to beat until the egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes. This is crucial for a stable meringue.
4. Add Starch, Vinegar, and Vanilla: Add the potato starch (or cornstarch), vinegar, and vanilla extract and continue to beat until just combined.
5. Pipe Meringue: Transfer the meringue to a piping bag fitted with a large star tip (or you can simply spoon it). Pipe the meringue into the cupcake liners, filling them to the top.
6. Bake: Place the muffin tins in the oven and immediately reduce the oven temperature to 250°F (120°C). Bake the Pavlovas until risen and set, 30 minutes.
7. Cool in Oven: Turn off the oven and let the Pavlovas cool completely inside the oven for 1 hour. Try not to open the oven door during baking or cooling. This slow cooling process helps to prevent cracking.

Make the Raspberry Sauce:

1. Combine Ingredients: While the Pavlovas are baking, make the raspberry sauce. In a medium pot over medium heat, combine the raspberries, granulated sugar, potato starch (or cornstarch), and lemon juice.
2. Cook and Stir: Bring the mixture to a boil, stirring often, and cook until the raspberries are completely broken down, 6 to 8 minutes.
3. Strain Sauce: Strain the sauce through a fine-mesh strainer into a medium bowl; discard the solids (seeds).
4. Cool: Let the sauce cool completely.

Assemble the Pavlova Cupcakes:

1. Top with Whipped Cream: Once the Pavlovas and the raspberry sauce are completely cool, top each Pavlova with a dollop of whipped cream.
2. Drizzle with Sauce: Spoon the raspberry sauce over the whipped cream.

Troubleshooting

Here are a few potential issues and solutions:

• Meringue Weeping: This can happen if the sugar is not fully dissolved or if the meringue is underbaked. Make sure to add the sugar very slowly and beat until the meringue is stiff and glossy.
• Meringue Cracking: Cracking can occur if the oven temperature is too high or if the Pavlovas are cooled too quickly. Make sure to reduce the oven temperature after placing the Pavlovas in the oven and let them cool completely in the turned-off oven.
• Raspberry Sauce Too Thin: If the sauce is too thin, cook it for a few more minutes to reduce it further. You can also add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken it.
• Raspberry Sauce Too Thick: If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Tips and Variations

Here are some ways to customize this recipe:

• Different Fruits: Use different fruits for the sauce, such as strawberries, blueberries, blackberries, or a mixed berry blend.
• Add Chocolate: Drizzle melted chocolate over the whipped cream or add chocolate shavings to the topping.
• Flavor the Whipped Cream: Add a touch of vanilla extract, almond extract, or even a little bit of the raspberry sauce to the whipped cream for extra flavor.
• Make Mini Pavlovas: Use mini muffin tins for smaller, bite-sized Pavlovas. Adjust the baking time accordingly.
• Make a Large Pavlova: Instead of cupcakes, you can make one large Pavlova. Spread the meringue onto a parchment-lined baking sheet and bake as directed, adjusting the baking time as needed.
• Skip the Sauce: Top with fresh fruit.

Serving and Pairing Suggestions

These Pavlova Cupcakes with Raspberry Sauce are perfect for:

• Special Occasions: They’re an elegant and impressive dessert for birthdays, anniversaries, or dinner parties.
• Spring and Summer Desserts: Their light and refreshing flavors make them ideal for warmer weather.
• Afternoon Tea: They’re a perfect accompaniment to a cup of tea.
• Dessert Buffets: Their individual portions make them easy to serve and enjoy.

They pair well with a glass of sparkling wine, a cup of coffee or tea, or a scoop of vanilla ice cream.

Nutritional Information

These Pavlova Cupcakes are a treat, and while meringue is relatively low in fat, they do contain sugar. The raspberry sauce adds natural sugars from the fruit. The whipped cream contributes fat and some sugar.

The exact nutritional information will vary depending on the specific brands of ingredients you use and whether you use homemade or store-bought whipped cream.

It’s best to enjoy them in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Recipe Summary: Pavlova Cupcakes with Raspberry Sauce are individual meringue-based desserts with a crisp exterior and marshmallowy interior, topped with a tangy raspberry sauce and a dollop of whipped cream.

Q: Can I make these ahead of time? A: The meringue cups can be made a day or two in advance and stored in an airtight container at room temperature. The raspberry sauce can also be made ahead and refrigerated. Assemble the cupcakes just before serving to prevent the meringue from becoming soggy.

Q: How long do they last? A: Assembled Pavlova Cupcakes are best enjoyed fresh. The meringue will start to soften after a few hours, especially if it’s humid.

Q: Can I freeze them? A: It’s not recommended to freeze assembled Pavlova Cupcakes, as the meringue will lose its crisp texture. However, you can freeze the baked meringue cups separately for up to a month.

Q: Can I use egg whites from a carton? A: It’s generally best to use fresh egg whites for meringue, as they tend to whip up better and create a more stable meringue. However, some pasteurized egg whites from a carton may work, but results can vary.

Q: My meringue didn’t reach stiff peaks. What did I do wrong? A: Make sure your bowl and whisk are completely clean and free of any grease. Even a tiny bit of fat can prevent the egg whites from whipping properly. Also, make sure you add the sugar very slowly, giving the egg whites time to incorporate it.