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rose meringue cupcakes with a kirsch & cherry jam filling

21 September 2014 by Dominic Franks

… a few months ago I was invited to join a special group of male bloggers on facebook.  It’s just a little meeting place where a few of us rare-breed male bakers can share recipes and cooking ideas and  generally encourage each other towards greatness.  We’ve also decided to set ourselves a monthly challenge to cook anything we like as long as it includes that months theme, there’s no pressure to take part but there are a lot of bloggers in the group that i’d not come across before and it’s nice to link up to all those bloggers and spread some baking love… this months theme is meringue.

rose meringue cupcakes with a raspberry jam filling
my main inspiration for these cupcakes are these stunning little beauties over on Janice’s blog… it was the stewed apple filling that really got me going and that’s when I remembered that my old friend Satu bought me a cupcake corer years ago and i’ve never used it… last week I also attended a fun launch event for Billington’s sugar.  The event was to promote their new campaign called #BakeFace which is encouraging us all to take pictures of our face whilst eating cakes… a bit daft, I know but it’s all in the name of fun and if you upload your pic to their on-line gallery you could be in the chance with winning some baking fun… of course we left the event with a bag full of Billingtons goodies so in their honour i’m using some of their gorgeous golden caster sugar to make these cupcakes.  It’s a lovely, light and frothy basic cupcake recipe that i’ve adapted from the Primrose Bakery book of Cupcakes and it’s a winner.

for the cupcakes
110g slightly salted butter at room temp
225g Billington’s golden caster sugar
2 large free-range eggs
275g plain flour sifted with
2 teaspoons baking powder
120ml milk
1 teaspoon rose water
1 tablespoon kirsch liquor
2 tablespoons cherry jam

for the rose and meringue buttercream icing
110g unsalted butter at room temp
60ml milk
1 teaspoon rose water
500g icing sugar – sifted
2 meringue nests – crushed
one drop of red food colouring

me and Edd Kimber #GBBO winner, doing our #bakeface

pre-heat the oven to 160C fan assisted and line a 12 hole cupcake tray with paper cases

in a large bowl using a hand-held electric whisk, cream the sugar and butter for about 5 mins until it is light and fluffy then add the eggs one at a time, beating for a few minutes after each egg is added

add the rose water to the milk

weigh the flour together with the baking powder and then sift one third into the batter and whisk in followed by a third of the milk whilst beating, continue until all the flour and milk has been used

carefully spoon into your cupcake cases until 2/3rds full and then bake for 20 – 25 minutes until golden and risen.  Let them cool in the tray for 10 mins then remove and place on a wire rack until completely cool

next, make the icing… in a large bowl beat the milk, butter, rose water and half the icing until smooth which can take several minutes with a hand-held electric whisk, then add the remaining icing sugar and any food colouring and beat until the icing is smooth and creamy.

break one of the meringue nests into a million pieces and gently beat these in to the icing

prepare the kirsch filling by mixing together the kirsch liquor and cherry name and then you’re ready to assemble the cupcakes… take your corer and core out the centre of each cupcake, then fill each hole with the jam and cover liberally with icing… sprinkle large chunks of meringue on top

… don’t forget to check out all the other Baking Boy Bloggers on the list in my right-hand column and everyone who’s taken part in this months challenge… oh and if you’re a baking boy then feel free to join our gang over on Facebook.

other great meringue recipes from the Baking Boy Bloggers:

Eton Mess Fudge from The Crafty Larder
Carrot Cake Meringue Pie from Cakeboi
Tart au Citron meringue from Les Plaisirs Sucres d’Antoine
Cataron from Oh la vache!

because i’ve used kirsch as a main ingredient I am entering these cupcakes into this months AlphaBakes which has the letter K to be thankful for… AlphaBakes is hosted by Caroline from Caroline Bakes and Ros from The More Than Occasional Baker.

eat and of course, enjoy!

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Filed Under: Cakes Tagged With: #AlphaBakes, #GBBO, bake, baking boy bloggers, cherry, cupcakes, meringue, rose

Previous Post: « all in one – slow roast chicken thighs with plums, carrots, potatoes, garlic and celery
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Comments

  1. All That I'm Eating says

    21 September 2014 at 4:29 pm

    Dom these sound amazing, I love your bake face with Edd! Love the icing on the cupcakes, something a bit different.

  2. Christian Halfmann says

    21 September 2014 at 7:09 pm

    Sounds like fun! Eh, the cupcakes, they really look yummy and I wouldn't mind having a few, but hardly no one ever sends me lovely things to eat. Ah, no worries!

  3. Karen S Booth says

    21 September 2014 at 8:11 pm

    FABULOUS cakes Dom and such a fun post too! LOVE your face with Edd too…..it's the icing on the cakes! LOL! Karen

  4. Kate Glutenfreealchemist says

    21 September 2014 at 9:00 pm

    I love filled cupcakes……. The cherry-kirsch-rose combo sounds amazing!

  5. Katie says

    22 September 2014 at 5:54 am

    What a fun group. Love the hidden cherry jam in the middle and the hint of rose sounds lovely.

  6. Anonymous says

    23 September 2014 at 11:47 am

    love this, so pretty!

  7. SavoringTime in the Kitchen says

    23 September 2014 at 1:35 pm

    That meringue is so beautiful! These could be a very special event cupcake!

  8. Elizabeth says

    23 September 2014 at 5:32 pm

    Oh goodness these look so incredibly tempting! What fantastic flavours and textures…. love it!

  9. Adam Garratt says

    23 September 2014 at 6:22 pm

    Suffice to say my bakeface would probably scare small children. Love billingtons sugar, especially there dark treacly muscavado. I use that not just baking but also when I make BBQ sauce.

    And is that a cocktail in eds hand? That's my kind of event!

  10. Magnolia Verandah says

    24 September 2014 at 4:10 am

    Cute photo great looking cupcakes.

  11. Maite SweetFood says

    25 September 2014 at 11:31 am

    I love it!!So good these cupcakes!!

  12. Benjamin Cooking says

    25 September 2014 at 10:47 pm

    I am ready to eat the icing even without the cupcakes since I can imagine how scrumptious is it! Well, the cupcakes are lovely too, though! 🙂

  13. Baking Addict says

    29 September 2014 at 8:40 pm

    Sounds like a fun group, shame I can't join in 😉 Love the bakeface photo with Edd. Great cupcakes too – meringue yum! Thanks for entering AlphaBakes.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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