Eton Mess Cupcakes

We have spent a lovely week with friends camping in North Yorkshire. I did a little bit of baking in the van, including these Eton Mess Cupcakes which I baked, rather drunkenly, on Jubilee Bank Holiday Monday {well, I was running out of time to use the Jubilee cake cases, gin or no gin!}.

The morning had been spent walking up Pen-y-Ghent, one of Yorkshire’s three peaks. We weren’t the only ones to think walking up the hill on a bank holiday Monday would be a good idea, we had to join a queue for the last climb to the top but it was worth it for the view. We found a quiet spot and had a picnic {complete with chocolate flapjacks} before heading back to the campsite for some well deserved Gin and Tonics. At some point after this, I baked these!

Eton Mess is a favourite pudding, so simple- just whipped cream, chopped strawberries and broken meringue. I often add raspberries or blueberries and sometimes bashed-up Malteasers {after having them in one in a pub in Warwickshire once}. To turn this into cakes, I made a plain vanilla sponge and rippled strawberry jam into them. To top them I simply whipped up some cream, piped it on, then studded them with chopped up strawberries, blueberries {for Jubilee colour} and some fabulous meringue drops I found in the local posh supermarket. So easy to do, even under the giggly influence of gin. We had some eclectic music soundtracking in the background, and plenty of interested glances from other campers walking by!

oven 180 C / gas 4

12 hole muffin pan lined with paper cases

  • 125 g soft unsalted butter
  • 125 g golden caster sugar
  • 2 free range eggs
  • 140 g self-raising flour
  • 1 tsp vanilla extract
  • 4 tbsp milk
  • ‘no-bits’ strawberry jam, 12 tsps

Put all of the ingredients except the jam into a large bowl and beat, ideally with an electric mixer, until you get a smooth batter. Add a spot more milk if it appears a bit on the thick side. Divide the batter into the paper cases. Pop a scant teaspoon of the jam onto each of the cakes and push and swirl in using a cocktail stick to create a ripple effect. Bake for 25-30 minutes until a cake tester comes out clean. Cool on a wire rack.

To Decorate

  • 300 ml whipping or double cream
  • strawberries or strawberries and blueberries/raspberries
  • Dry Meringues, broken or meringue drops

Whip your cream stiff enough to pipe, pipe swirls onto your cooled cakes and decorate with the fruit and meringue. Keep refrigerated.

20 Responses

  1. Brooke B. says:

    These look fabulous, a must try! Thanks for sharing!

  2. hks987 says:

    My gosh, I have a long way to go – your cakes and everything look amazing! x

  3. These look great! I’m currently planning an Eton Mess-inspired cake, so your cupcakes are a wonderful inspiration. Also, I love your blog (even though I haven’t been a follower until recently!) and the personality that shines through in your writing!

    Anyway, I nominated you for the Food Stories Award for Excellence in Storytelling, which you can find out more about here: http://foodstoriesblog.com/food-stories-award/

    Keep up the great work!

  4. Soooo pretty! Wonderful job, as usual! (And mouth watering, as usual, too!)

  5. cocoashutter says:

    Genius idea! And they look delicious.

  6. bakearama says:

    Drunken baking is the best… just have to be extra careful with the oven! x

    • Yes, my oven is tiny and works on a timer so quite safe in that respect! If I forget about it, it just turns off after the alloted time!

      • bakearama says:

        Very hi-tech for such a little oven! My problem is I’m just a little forgetful… get the pan out the oven then try to pick it up with bare fingers a few seconds late, ouch!

  7. NickkiT says:

    These look so good! My family love Eton Mess so I know they’d be a big hit here 🙂

  8. Christine says:

    These are super cute! I’d never heard of Elton Mess, so I had to wiki it — I think you’ve done a great job of capturing the pudding in a cupcake!

  9. Geraldine says:

    These are so pretty- and look delicious. I looked around at your other cupcake posts– and I love them all! 🙂