Pavlova Cupcakes With Raspberry Sauce

Introduction & Inspiration

This Pavlova Cupcakes with Raspberry Sauce recipe is a sophisticated and delightful twist on the classic Pavlova dessert. It takes the light, airy meringue base and transforms it into individual cupcakes, perfect for serving at parties, special occasions, or as an elegant dessert. I love meringue.

The inspiration came from a desire to create a dessert that was both visually stunning and incredibly delicious. I wanted something that would be a showstopper on a dessert table, but that wouldn’t be overly complicated to make.

The combination of the crisp yet chewy meringue base, the sweet and tart raspberry sauce, and the fluffy whipped cream creates a truly unforgettable dessert with a delightful variety of textures and flavors.

I’m excited to share this recipe because these pavlova cupcakes are always a hit. They’re elegant, delicious, and a perfect way to impress your guests with a relatively simple dessert. They’re also a great alternative to a traditional large Pavlova, offering individual portions that are easier to serve and eat.

Nostalgic Appeal

Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova, has a certain elegance and sophistication that often evokes feelings of special occasions and celebratory meals. It’s a dessert that’s often associated with holidays, dinner parties, and memorable moments.

These Pavlova Cupcakes capture that elegance in a smaller, more accessible format. They’re a reminder that even simple desserts can be elevated to something special with a little bit of creativity and attention to detail.

The combination of meringue, whipped cream, and fruit is also a classic pairing, reminiscent of other beloved desserts like Eton Mess and angel food cake. It’s a flavor profile that’s both familiar and comforting.

And that’s the beauty of these pavlova cupcakes – they combine the elegance of a classic Pavlova with the convenience and fun of a cupcake, creating a treat that’s both nostalgic and delightful.

Homemade Focus

Homemade and delicious. Meringue can be tricky.

Flavor Goal

Meringue, raspberry and whipped cream.

Ingredient Insights

Egg whites, kosher salt, granulated sugar, potato starch or cornstarch, white distilled vinegar, pure vanilla extract, fresh or frozen raspberries, granulated sugar, potato starch or cornstarch, lemon, whipped cream.

Essential Equipment

Two standard 12-cup muffin tins, liners, stand mixer, medium pot, fine-mesh strainer, medium bowl.

List of Ingredients with 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

Step-by-Step Instructions

Pavlova

1. Preheat and Prep: Preheat oven to 300° and line 2 standard 12-cup muffin tins with liners.
2. Beat 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. With the mixer running, very slowly add granulated sugar and continue to beat until egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes.
3. Add Remaining Ingredients: Add potato starch, vinegar, and vanilla and continue to beat until just combined. Transfer to a piping bag fitted with a large star tip. Pipe meringue into liners, filling to the top of cups.
4. Bake and Cool: Place muffin tins in oven and reduce oven temperature to 250°. Bake pavlova until risen and set, 30 minutes. Turn off oven and let cool in oven 1 hour. Try not to open oven door during baking or cooling.

Topping

1. Cook Raspberry Sauce: Meanwhile, in a medium pot over medium heat, combine raspberries, granulated sugar, potato starch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.
2. Strain and Cool: Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
3. Assemble

Troubleshooting

• Meringue Weeping:
• Meringue Collapsing:
• Raspberry Sauce Too Thick/Thin:

Meringue can be temperamental.

Tips and Variations

• Different Fruits:
• Chocolate Sauce:
• Lemon Curd:
• Make a Large Pavlova:

Adapt the recipe to your preferences.

Serving and Pairing Suggestions

A special occasion dessert.

Nutritional Information

It is a treat.

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Recipe Summary and Q&A

A beautiful and delicious dessert!

Q: Can I make the meringue ahead of time? A: Meringue is best made the day of.

Q: Can I use a different type of berry for the sauce? A: Yes!

Q: How long will these pavlova cupcakes last? A: Best enjoyed fresh.