Raspberry and toasted meringue cakes recipe

Name: Raspberry and toasted meringue cakes recipe
Total time: 65 min
Ingredients: 150g very soft butter, plus extra to grease; 75g wholemeal spelt flour (or plain flour), plus extra to dust; 125g golden caster sugar; 2 medium eggs; 1 tsp vanilla extract; 85g ground hazelnuts; 75g plain flour; 1 tsp baking powder; 3 tbsp milk; 36 small raspberries (about 1 x 150g pack); 2 medium egg whites; 85g caster sugar; 2 tsp freeze-dried raspberries, crushed to a powdery mix using a pestle and mortar

www.sainsburysmagazine.co.uk

These dainty meringue-topped raspberry cupcakes are inspired by the classic British dessert queen of puddings. Enjoy with a cuppa at teatime

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

Share this recipe:

Cooking tools:

Muffin tin
Oven
Pastry brush
Fine-mesh sieve
Mixing bowl
Hand mixer
Kitchen scale
Mortar and pestle
Measuring spoon
Cooling rack
Skewer
Dessert spoon
Saucepan
Kitchen torch
Grill
Measuring cup
Spatula
Piping bag
Paper towel

Ingredients

150g very soft butter, plus extra to grease
75g wholemeal spelt flour (or plain flour), plus extra to dust
125g golden caster sugar
2 medium eggs
1 tsp vanilla extract
85g ground hazelnuts
75g plain flour
1 tsp baking powder
3 tbsp milk
36 small raspberries (about 1 x 150g pack)
2 medium egg whites
85g caster sugar
2 tsp freeze-dried raspberries, crushed to a powdery mix using a pestle and mortar