Strawberry Devil’s Food Meringue Cupcakes
I had some leftover egg whites sitting in the fridge, so I decided to whip up some meringue..but what to make with it? To the drawing board I went. Since chocolate cupcakes happen to be one of my most requested recipes (really, can you ever go wrong with a chocolate cupcake?), I thought I should add in the one of best flavors to combine with chocolate, which of course is strawberries. Put them together and you get my newest dessert creation, a delicious strawberry devils food cupcake, topped off with a mallowy, gooey, golden meringue!
1 1/2 tsp xanthan gum
1 tsp Himalayan salt
1 tsp baking powder
2 tsp baking soda
3/4 cup dark cocoa powder
2 cups Organic Wholesome Sugar
1 cup Kerrygold Salted Butter, melted
1 cup hot coffee
1 cup buttermilk
1 cup freeze dried sliced strawberries
2 large eggs
1 tbsp vanilla extract
2 tsp strawberry extract
4 egg whites
1 tsp cream of tartar
3/4 cup organic sugar
1 pinch Himalayan salt
1 tsp vanilla extract
First up, we’ll prepare the meringue. The important thing is to make sure that the eggs come to room temperature before beginning the recipe. You can either separate the yolks and whites before or after, either way works fine.
When we separate the egg whites from the yolks, we want to be sure that there are NO yolks mixed in with the whites. If you don’t have one already, I do suggest picking up an egg separator. They’re inexpensive and just make life a little easier.
Once you have the egg whites separated and at room temp, place them in the mixing bowl and add in the cream of tartar. Start to whip at medium speed and continue until soft peaks form.
Once the soft peaks appear, turn the mixer up to medium-high. Now we can begin to add in the sugar, one teaspoon at a time. It is very important to go slowly with adding the sugar! Adding too much too quickly is asking for trouble. The mixture will begin to look glossy with a nice shine to it.
Once you have whipped in all of the sugar, add in the extract and a pinch of salt, then place in the fridge until needed.
Now we can start on the cupcakes.
Preheat your oven to 325°F and prepare two jumbo cupcake tins by greasing with cooking spray.
In a large measuring cup, combine the buttermilk and strawberries, and allow those to soak while you combine the rest of the ingredients.
In a large mixing bowl, stir together the flour, xanthan gum, baking soda, baking powder, cocoa, and sugar. Once the dry ingredients are mixed, add in the melted butter, coffee, and milk/strawberry mixture then whip together for several minutes until fully combined.
Next, add the eggs and extracts then beat the batter well to be sure all ingredients are completely combined.
Divide batter between the cupcake tins and allow to bake for 30 minutes, or until a toothpick comes out clean. Remove from the oven and allow to rest for three minutes before transferring to a cookie sheet.
Top the cupcakes with the prepared meringue, then raise your oven temperature to 350°F before placing the cupcakes back into the oven.
Allow them to bake until the top of the meringue is golden brown (about 15 minutes).
Remove from oven and let cool before topping with a drizzle of chocolate, then serve with fresh or freeze dried strawberries on top. Now enjoy these Strawberry Devil’s Food Meringue Cupcakes!