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Pavlova cupcakes bring all the magic of classic pavlova but in individual portions. With cloudlike meringue, crisp outside and marshmallow center, each cake is perfect for handing to guests. A swirl of tangy raspberry sauce and a puff of whipped cream on top makes these irresistible for spring celebrations or Passover feasts. They come together with simple pantry staples, and potato starch keeps them kosher for Passover or gluten free for any table.
I can never resist the moment of breaking into that crackly top to find the marshmallowy goodness inside. These always disappear at any gathering I bring them to.
Ingredients
- Large egg whites: make the base fluffy and airy buy the freshest you can to get strong stiff peaks
- Kosher salt: balances the sweetness and rounds out flavor fine sea salt also works in a pinch
- Granulated sugar: sweetens and structures the meringue choose pure cane sugar if available
- Potato starch or cornstarch: stabilizes the meringue and keeps it soft inside potato starch is ideal for Passover and keeps things gluten free
- White distilled vinegar: ensures the meringue is glossy and stable just use plain clear vinegar here
- Pure vanilla extract: adds lovely depth of flavor go for real vanilla over imitation if you can
- Fresh or frozen raspberries: give the sauce its bright tart flavor select plump berries for best color and taste
- Granulated sugar (in the sauce): balances the tartness of the raspberries
- Potato starch or cornstarch (for sauce): thickens the raspberry sauce so it coats perfectly
- Fresh lemon juice: brightens the whole sauce freshly squeezed gives the best pop
- Whipped cream for serving: brings a cool creamy element dairy free versions work beautifully too
Step-by-Step Instructions
- Make the Meringue:
- Preheat oven to three hundred degrees and line two standard muffin tins with paper liners to prevent sticking and keep the meringues tall
- Beat Egg Whites:
- In a large mixer bowl beat egg whites and salt on medium speed until frothy bubbles form this usually takes about one to two minutes
- Add Sugar Slowly:
- With mixer running sprinkle in the sugar very gradually continue beating until the mixture is glossy white and very stiff peaks form this builds the classic pavlova texture and takes about five to seven minutes
- Add Starch Vinegar and Vanilla:
- Sprinkle in potato starch pour in vinegar and vanilla extract beat just until blended evenly to avoid deflating the mixture
- Shape the Cupcakes:
- Spoon or pipe the mixture into the liners filling each up to the top swirl the tops with a spatula or star piping tip for that signature look
- Bake and Cool Slowly:
- Place muffin tins in the oven lower the temperature to two hundred fifty degrees and bake for thirty minutes with the oven door closed turn off the oven and let the meringues cool inside for one hour this prevents cracks and sinking from sudden temperature changes
- Make the Raspberry Sauce:
- While meringues bake add raspberries sugar potato starch and lemon juice to a medium saucepan cook over medium stirring often until the berries break down and sauce thickens in six to eight minutes
- Strain and Cool Sauce:
- Press mixture through a fine mesh strainer to remove seeds pouring it into a bowl discard solids and let the sauce chill completely so it sets up nicely on the cupcakes
- Top and Serve:
- Just before serving add a dollop of whipped cream to each pavlova cupcake then spoon over raspberry sauce serve right away for best texture
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The best part of this recipe for me is making a big batch of the raspberry sauce and sneaking a spoonful while it cools. I still remember my niece’s face when she ate her first pavlova cupcake at our Passover table pure delight.
Storage Tips
Store plain pavlova cupcakes in an airtight container at room temperature for up to two days. Humidity can soften them so keep in a dry spot. Raspberry sauce and whipped cream should be refrigerated separately in airtight containers. Once topped enjoy the cupcakes right away since the cream and sauce will soften the shell.
Ingredient Substitutions
If you do not have potato starch use cornstarch unless you are avoiding corn for holiday traditions. For a tangier twist use blackberries or a mix of berries in the sauce. Vanilla bean paste can be swapped for extract if you want flecks of vanilla running through the meringue. Dairy free whipped cream or coconut cream works great for topping.
Serving Suggestions
Serve these cupcakes at baby showers Passover brunches bridal teas or as a light finish to a spring meal. A sprinkle of finely chopped pistachios or edible dried rose petals adds extra charm. For chocolate lovers a few grated chocolate curls on top is magic.
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Cultural and Historical Context
Pavlova is named for the legendary ballerina Anna Pavlova and is a beloved dessert in both Australia and New Zealand. Traditionally shaped into large rounds these mini cupcake versions make it easy to share and portion. Pavlova is popular for festive meals because its ingredients are simple but its look is show stopping.
Common Recipe Questions
- → How do I achieve a crisp exterior and soft center?
Whip the egg whites until stiff peaks form, then bake at a low temperature and allow slow cooling in the oven for optimal texture.
- → Can I make the raspberry sauce ahead of time?
Yes, the sauce can be made up to three days in advance and stored in an airtight container in the refrigerator.
- → What can I use instead of potato starch?
Cornstarch is a perfect substitute for potato starch and will help stabilize the pavlova and thicken the raspberry sauce.
- → Do I need fresh raspberries for the sauce?
Both fresh and frozen raspberries work well. Just cook until fully broken down for a smooth, flavorful sauce.
- → How should I serve the cupcakes?
Top with whipped cream and raspberry sauce right before serving so the pavlova stays crisp on top.
- → Are these suitable for Passover?
Yes, using potato starch instead of cornstarch makes these cupcakes a lovely Passover-friendly option.