Eton Mess Cupcakes

Ingredients

Cupcakes

2 cups all-purpose flour*
1 1/2 teaspoons baking powder
4 large eggs, room temperature
1 7/8 cups Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1 cup milk
5 tablespoons vegetable oil
5 tablespoons unsalted butter
2/3 cup strawberry fruit spread (for filling)
1 container (16 oz) strawberries

Meringue Kisses

4 large egg whites (no yolk traces)
1/8 teaspoon cream of tartar (optional)
1 cup Imperial Sugar Extra Fine Granulated Sugar
Pinch salt
1 teaspoon vanilla extract

Whipping Cream

2 cups whipping cream
4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/3 cup strawberry fruit spread

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Set aside 20 cupcake liners positioned into a cupcake or muffin tin.
Sift together flour and baking powder and set aside.
Whip 4 eggs until well combined. Add sugar and whip for 3-4 minutes to a thick mousse consistency.
Stop whipping and fold in salt, vanilla, and flour mixture. Set aside.
Bring milk to a boil over low heat and remove from heat. Add oil and butter and whisk together. Gradually add hot milk mixture to cake batter while mixing on low and scraping bowl frequently.
Fill cupcake liners slightly over 3/4 full and place in oven. Bake for about 16-18 minutes or when an inserted toothpick comes out clean.
Reduce oven temperature to 210°F.
For meringue, whip egg whites and cream of tartar to a froth. While whipping gradually add sugar over 4-5 minute time frame. Add salt and vanilla and whip until stiff.
Using a piping bag or plastic food bag fitted with a small piping tip, pipe “kisses” on parchment lined cookie sheets. Place in oven for about 1 hour or until meringue is dry. Opening the oven door once in a while helps to make meringue dry quicker.
Once cupcakes have cooled, stick a paring knife or apple corer into center to make a hole for strawberry fruit spread. Fill 2/3 cup strawberry fruit spread in a pastry bag or food storage bag and pipe it equally into cupcakes.
For each cupcake, slice 1 small-medium strawberry in slices. Place slices on cupcakes surface.
In a cold bowl whip whipping cream, sugar, and vanilla to firm peaks. Using a spoon or a pastry bag fitted with a large pastry tip, cover strawberries slices with whipped cream.
Decorate with meringue kisses.
Add about a teaspoon or 2 of water to the remaining strawberry fruit spread to make it slightly thinner. Drizzle sauce onto cupcakes.
If desired decorate with additional strawberry pieces.