Friday, 5 May 2017

Rhubarb & Strawberry Meringue Cupcakes

These Rhubarb & Strawberry Meringue Cupcakes are a delicious and pretty twist on the classic Lemon Meringue Pie.  The slightly sharp curd filling contrasts beautifully with the sweet marshmallowy Italian meringue.

How to make Rhubarb and Strawberry Meringue Cupcakes, made with Italian meringue

If you're looking for a special cupcake which is as delicious as it looks then you've come to the right place!  Allow me to introduce you to this scrumptious rhubarb and strawberry curd filled cupcake topped with a swirl of marshmallowy Italian meringue.

Of course, there are a lot of cupcake recipes which can be described as special, but because this rhubarb and strawberry meringue cupcake is made with a couple of elements new to the Only Crumbs Remain kitchen, I may perhaps be a little biased in saying how special it is.

How to make Rhubarb and Strawberry Meringue Cupcakes, made with Italian meringue and homemade curd

Now, I've intended on making a lemon meringue cupcake for some time now.  I mean who doesn't love lemon meringue!  But when I read Kate's raptures on Instagram, from Gluten Free Alchemist, about the rhubarb and strawberry combination I knew instantly that I needed to adjust the idea of a lemon filling in favour of this fabulously pink curd which tastes so incredibly amazing.

Seriously, if you've never tried rhubarb and strawberries together can I suggest you buy some this weekend and give it a try.  I'm sure you won't be disappointed.  

Recipe for Rhubarb and Strawberry Meringue Cupcakes

The second new element in these Rhubarb and Strawberry Meringue Cupcakes (or should that be Strawberry and Rhubarb) which was new to the Only Crumbs Remain kitchen was the Italian meringue.  Over the years I've made the classic French meringue hundreds of times, and the Swiss meringue a few times too.  But with a sugar thermometer in my possession it was time to try my hand at Italian meringue.

There's no getting away from the fact that Italian meringue, which is cooked with the addition of a hot sugar syrup, needs a sugar thermometer.  The one I'm loving at the moment is this silicone Thermospatula from Lakeland.  Not only is it constructed as a spatula (though perhaps a little too rigid) which is great for moving ingredients around, for instance when tempering chocolate for these Hazelnut Noisette Chocolates, but it's digital thermometer helps with accuracy and is perfect for making homemade fudge like this Coffee and Walnut Fudge or this  Cherry and Almond Fudge.  

The great thing about Italian meringue, other than being seriously marshmallowy and delicious, is that it doesn't need to be baked in the oven.  As mentioned already, the hot syrup cooks the egg whites for us, therefore making it safe for those in the community who may be vulnerable, like the elderly or those who may be convalescing.   A quick flash with a cook's blowtorch (or even a minute or two under the grill, like we did) provides a lovely toasted appearance which is very inviting.

How to make Rhubarb and Strawberry Meringue Cupcakes, made with Italian meringue and filled with a homemade curd

Over the past couple of months I've been weighing the eggs for my Victoria sponge batters.  It may sound as though I'm scratching my OCD itch a little too much by weighing them, but I've found I've been getting better results by doing so.  As we know, Victoria sponge is made with equal quantities of the principal ingredients.  Many recipes call for different sized eggs, and although we can buy varying sized eggs very easily from the supermarket these days, let's face it there is still variation between say the large eggs.  Plus as well most households will routinely buy their preferred sized each week rather than a half dozen of each size.  By weighing the eggs first, you're then able to weigh the sugar, butter and flour to the same value giving you the precise ratio!       

Recipe for Rhubarb and Strawberry Cupcakes with italian meringue and homemade curd



So, here's how to make Rhubarb & Strawberry Meringue Cupcakes!



















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How to make Rhubarb and Strawberry Meringue Cupcakes, topped with Italian meringue and filled with homemade curd




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 Bake of the Week co-hosted by Helen at Casa Costello and Jenny at Mummy Mishaps

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18 comments:

  1. these look absolutely gorgeous. What a fab recipe & great way to use rhubarb!

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  2. Oh my goodness, these cupcakes are indeed very special, I've never tried rhubarb and strawberry together but I am sure it's a great combination. And that meringue on top is just beautiful! Have a lovely weekend:)

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    1. Thankyou Monika, you should definitely try that combo - it smells and tastes amaing :-)
      Angela x

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  3. Love them! They are so pretty and summery looking with this gorgeous pink curd. I am such a fan of lemon curd and just like you would not really think to mix rhubarb and strawberries together. Really curious to try this combination now, thanks to your recipe! x

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    1. You should definitely try it Jo, it's such a delicious combo, clearly not as sharp as a lemon curd but still very worth while doing.
      Thanks for your lovely comment,
      Angela x

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  4. Oh wow - such a delicious sounding idea and so pretty!! Gorgeous photos too - I can see you are really getting on well with that new camera of yours :-) Eb x

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    1. Aw thankyou Eb :-) I'm absolutely loving my new camera and so glad to have added to the kit lense with the 50mm. I've not confidently ventured off auto yet (all of these were taken on auto), so I'm looking forward to understanding it better given that I've read that images take on manual give a better result than those taken on manual. I have to say, that your images are lookig absolutely amazing too Eb,
      Thanks for your lovely comment Eb,
      Angela x

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  5. They look so beautiful, I like the pink filling (it's cute!) and the meringue on top, yummy.

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    1. Thankyou Anca, they definitely were very yummy,
      Angela x

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  6. These cupcakes are simply stunning, pretty as a picture. Such a creative and delicious way of using rhubarb. Commenting as BritMums Baking Round-up Editor.

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    1. Aw thankyou Julie, I was really pleased with how well they turned out both aesthetically and taste wise :-)
      Angela x

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  7. wow how good do these cupcakes look Angela? that pink rhubarb filling is so pretty and your meringue speaks so high and soft looking. amazing x
    thank you for linking to #BakeoftheWeek

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  8. Love these Angela. Absolutely gorgeous photos! So pleased you tried (and loved) the rhubarb and strawberry curd combo. Thanks for the shout out too! xx

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    1. You're more than welcome Kate, it was such a great recomendation and I'm so happy that we tried rhubarb and strawberry together - it tastes so delicious.
      Thanks for th lovely comments,
      Angela x

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  9. These look amazing! And I love rhubarb #cookblogshare

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