How nice and light, how fluffy and sweet would a cupcake be if it were topped with a meringue cap instead of frosting? It would be delicious. It would taste like spring, if it were served with delicious ripe blackberries. Today Saucy adapted Pepper's pavlova recipe for baking it in individual portions.
Have mercy. It's not that difficult, it just looks like it is. The trick is to prepare your favourite vanilla sponge cupcakes and after cooling, level them with a serrated knife. Pile the whipped cream and berries on liberally.
Before serving, cap with a baked and cooled meringue.
To prepare the meringues, beat four room temperature egg whites until soft peaks form. Gradually add one cup granulated sugar and one teaspoon corn starch. Beat until peaks are firm and hold their shape. Gently beat in one teaspoon of white vinegar and one teaspoon vanilla before piping your generous mound shapes onto a silicone baking surface or parchment.
Bake in 225 degree oven for about 3o minutes and then reduce heat to 200 degrees for another ten minutes. You want to bake them through but not really brown them. They should be pretty white when you serve them atop the berried, whipped creamed cake.
Saucy meant it when she said it: have mercy. Indeed.