Pavlova Cupcakes With Raspberry Sauce

Introduction & Inspiration

I’m always intrigued by desserts that offer a unique twist on classic recipes. These Pavlova Cupcakes with Raspberry Sauce, essentially mini pavlovas baked in muffin tins, immediately caught my attention! The combination of crisp meringue, whipped cream, and a vibrant raspberry sauce seemed like a perfect balance of textures and flavors.

My inspiration came from a love of traditional pavlova – that ethereal meringue dessert with its crisp shell and soft, marshmallowy interior. I wanted to create a more approachable, individual-serving version that would be perfect for parties or special occasions.

My goal was to find a recipe that captured the essence of pavlova, but in a cupcake form that was easier to make and serve. These Pavlova Cupcakes seemed to fit the bill perfectly: a simple meringue base, a quick homemade raspberry sauce, and the classic topping of whipped cream.

I love to surprise my guests, with original dessert.

Nostalgic Appeal

These Pavlova Cupcakes, while a modern twist, tap into several nostalgic elements. First, there’s the pavlova itself, a classic dessert that originated in either Australia or New Zealand (the debate continues!) and is often associated with special occasions and celebrations.

The meringue base, with its crisp exterior and soft, marshmallowy interior, is a textural delight that evokes a sense of simple elegance and timeless dessert traditions.

The whipped cream topping is another classic element, reminiscent of many traditional desserts, from pies and cakes to parfaits and trifles. It adds a familiar and comforting touch.

And the raspberry sauce, with its vibrant color and sweet-tart flavor, is reminiscent of homemade jams and fruit-filled desserts, evoking a sense of warmth and homemade goodness.

Homemade Focus

These Pavlova Cupcakes are entirely homemade, emphasizing the satisfaction of creating a beautiful and delicious dessert from scratch. From the meringue base to the raspberry sauce, you’re in control of every element, ensuring the freshest ingredients and the best possible flavor.

I appreciate recipes that showcase the magic of simple ingredients transforming into something extraordinary, and this one certainly does. The meringue, made with just egg whites, sugar, starch, vinegar, and vanilla, is a testament to the power of basic baking techniques.

The raspberry sauce, made with fresh or frozen raspberries, sugar, starch, and lemon juice, is another example of homemade goodness. It’s a vibrant and flavorful topping that elevates these cupcakes to a truly special treat.

And, the act of piping the meringue into the cupcake liners adds a personal and artistic touch. It’s a fun and engaging process that allows you to create beautiful swirls and peaks.

Flavor Goal

The primary flavor goal of these Pavlova Cupcakes with Raspberry Sauce is a delightful balance of sweet meringue, tangy raspberry, and creamy whipped cream. It’s a multi-layered experience that’s both refreshing and satisfying.

The meringue base provides a crisp, sweet foundation with a subtly marshmallowy interior. The slow baking process creates a delicate texture that melts in your mouth.

The raspberry sauce adds a vibrant, sweet-tart flavor that cuts through the sweetness of the meringue and provides a beautiful color contrast.

The whipped cream topping adds a light, airy texture and a touch of extra sweetness, bringing all the flavors together in perfect harmony.

It’s a combination of flavors and textures that’s both elegant and approachable, making these cupcakes a perfect dessert for any occasion.

Ingredient Insights

Let’s take a closer look at the ingredients that make these Pavlova Cupcakes with Raspberry Sauce so special. I’ll explain why each one is important, without listing specific measurements (those are in the recipe section).

For the Pavlova:

Large egg whites are the foundation of our meringue, providing the structure and airy texture. It’s important to use fresh egg whites and to make sure there’s no trace of yolk, as this can prevent the whites from whipping properly.

Kosher salt enhances the flavor of the meringue and helps stabilize the egg whites.

Granulated sugar provides sweetness and helps create the crisp exterior and soft interior of the meringue.

Potato starch or cornstarch helps stabilize the meringue and create a slightly chewy texture.

White distilled vinegar is another key ingredient for stabilizing the meringue and creating that signature pavlova texture.

Pure vanilla extract adds a subtle warmth and aromatic note to the meringue.

For the Topping:

Fresh or frozen raspberries are the star of our sauce, providing a vibrant color and a sweet-tart flavor.

Granulated sugar adds sweetness to the sauce and helps thicken it.

Potato starch or cornstarch is used to thicken the sauce, creating a smooth and glossy consistency.

Lemon juice adds a touch of acidity, balancing the sweetness of the raspberries and sugar.

Whipped cream, for serving, is the classic topping for pavlova, adding a light, airy texture and a touch of extra sweetness.

This a perfect combination.

Essential Equipment

You’ll need some standard baking equipment to make these Pavlova Cupcakes. Here’s what you’ll need:

Two standard 12-cup muffin tins are needed for baking the meringue cupcakes.

Cupcake liners

A stand mixer fitted with the whisk attachment (or a large bowl and an electric hand mixer) is essential for whipping the egg whites to stiff peaks.

A piping bag fitted with a large star tip (optional, but recommended) is used for piping the meringue into the cupcake liners, creating beautiful swirls.

A medium pot is needed for making the raspberry sauce.

A fine-mesh strainer is used for straining the raspberry sauce, removing the seeds and creating a smooth consistency.

Measuring cups and spoons

These tools will make the recipe much easier.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Pavlova:

• 9 large egg whites
• 1/4 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
• 1/4 cup (50 g.) granulated sugar
• 1 Tbsp. potato starch or cornstarch
• Juice of 1/2 lemon
• Whipped cream, for serving

These quantities will give a perfect result.

It is important to prepare and to gather all the ingredients.

Step-by-Step Instructions

Let’s break down the process of making these Pavlova Cupcakes with Raspberry Sauce into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Pavlova:

Step 1: Preheat and Prepare. Preheat your oven to 300°F (150°C). Line two standard 12-cup muffin tins with cupcake liners.

Step 2: Whip Egg Whites. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat the egg whites and salt on medium speed until frothy.

Step 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. This should take 5 to 7 minutes.

Step 4: Add Remaining Ingredients. Add the potato starch (or cornstarch), vinegar, and vanilla extract and continue to beat until just combined.

Step 5: Pipe Meringue. Transfer the meringue to a piping bag fitted with a large star tip (or you can simply spoon it into the liners). Pipe the meringue into the cupcake liners, filling them to the top.

Step 6: Bake and Cool. 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, about 30 minutes. 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.

Topping:

Step 1: Combine Ingredients. Meanwhile, make the raspberry sauce. In a medium pot over medium heat, combine the raspberries, granulated sugar, potato starch (or cornstarch), and lemon juice.

Step 2: Cook Sauce. Bring the mixture to a boil, stirring often, and cook until the raspberries are completely broken down, about 6 to 8 minutes.

Step 3: Strain Sauce. Strain the sauce through a fine-mesh strainer into a medium bowl; discard the solids.

Step 4: Cool Sauce. Let the raspberry sauce cool completely.

Assembly:

Step 1: Top Pavlovas. Once the pavlovas and sauce are completely cool, top each pavlova with a dollop of whipped cream.

Step 2: Add Raspberry Sauce. Spoon the raspberry sauce over the whipped cream.

These steps are easy to understand and to follow.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My egg whites aren’t whipping to stiff peaks. Solution: Make sure your bowl and whisk are completely clean and free of any grease or oil. Also, make sure there’s no trace of egg yolk in the whites. Use fresh egg whites, and beat them at medium speed until frothy before gradually adding the sugar.

Problem: My meringue is weeping (releasing liquid). Solution: This can happen if the meringue is underbaked or if the sugar wasn’t fully dissolved. Make sure you beat the egg whites and sugar until the sugar is completely dissolved (you can test this by rubbing a bit of the mixture between your fingers – it should feel smooth, not gritty). Also, make sure you bake the pavlovas at the correct temperature and for the full baking time.

Problem: My raspberry sauce is too runny. Solution: You can cook it for a few more minutes to reduce it further, or you can add a little more cornstarch (mixed with a bit of cold water to form a slurry) to thicken it.

Problem: My meringue is cracking Solution: Avoid opening the door during baking.

With these tips, you should succeed.

Tips and Variations

Here are some tips and variations.

Tip: For a more intense raspberry flavor, use a combination of fresh and frozen raspberries for the sauce.

Variation: Substitute different types of fruit for the raspberry sauce, such as blueberries, strawberries, or blackberries.

Tip: If you don’t have a piping bag, you can simply spoon the meringue into the cupcake liners.

Variation: Add a few drops of food coloring to the meringue for a more colorful presentation.

Tip: To ensure the pavlovas don’t stick to the liners, you can lightly grease the liners with cooking spray before adding the meringue.

Variation: Top the pavlovas with fresh fruit in addition to or instead of the raspberry sauce.

This recipe offers multiple variations.

Serving and Pairing Suggestions

These Pavlova Cupcakes with Raspberry Sauce are an elegant and delicious dessert. Here are some serving and pairing ideas:

Serving: Serve the pavlovas at room temperature or slightly chilled.

Pairing: A glass of sparkling wine or a light, fruity dessert wine pairs beautifully with the meringue and raspberry flavors. Drink with moderation.

Serving: These mini pavlovas are perfect for individual servings, making them ideal for parties, potlucks, or special occasions.

Pairing: A cup of coffee or tea also complements the flavors of these cupcakes.

Serving: Garnish the pavlovas with fresh mint leaves or a sprinkle of powdered sugar for an extra touch of elegance.

Pairing: For a more decadent dessert, serve the pavlovas with a scoop of vanilla ice cream.

This dessert is perfect for impressing.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One pavlova cupcake may contain:

• Calories: 200-250
• Fat: 8-10 grams
• Saturated Fat: 4-5 grams
• Cholesterol: 20-30mg
• Sodium: 50-70mg
• Total Carbs: 30-35 grams
• Dietary Fiber: 1-2 grams
• Sugars: 25-30 grams
• Protein: 3-4 grams

This dessert should be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Pavlova Cupcakes with Raspberry Sauce are individual meringue shells baked in muffin tins, topped with a homemade raspberry sauce and whipped cream. They offer a delightful combination of crisp meringue, sweet-tart fruit, and creamy topping.

Q&A:

Q: Can I make these pavlovas ahead of time? A: The meringue shells 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. It’s best to assemble the pavlovas with whipped cream and sauce closer to the serving time.

Q: How long will the assembled pavlovas stay fresh? A: Once assembled, they’re best enjoyed within a few hours, as the meringue can start to soften from the moisture in the whipped cream and sauce.

Q: Can I use store-bought raspberry sauce? A: You can, but the homemade sauce has a fresher, more vibrant flavor.

Q: I don’t have potato starch. Can I use cornstarch? A: Yes, you can use cornstarch as a substitute for potato starch in both the meringue and the raspberry sauce.

Q: Can I make this dessert gluten-free? A: Yes, this recipe is naturally gluten-free.