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The Ghost of a Detective

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Blueberry Meringue Cupcakes

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For the meringues:
  • 2 eggwhites
  • ½ tsp lemon juice
  • 120g sugar
  • purple food colouring (or blue and red to mix)

For the cupcakes:

  • 60g softened butter
  • 10g sugar
  • vanilla extract or 1 pckg vanilla sugar
  • 1 egg
  • 150g all-purpose flour
  • ½ tsp baking powder
  • 60ml milk
  • 60g frozen blueberries

For the buttercream:

  • 30g softened butter
  • 50g icing sugar
  • 1 tbsp cream or creme fraiche
  • vanilla extract

  1. Prepare the meringues twenty-four hours in advance. They will need to dry out completely.
  2. Beat the egg whites with the lemon juice and a pinch of sugar (best use an electric mixer). Once the whites start foaming, gradually add the sugar until you get a firm, shiny mixture that forms peaks. Now add a few drops of food colouring until you achieve the desired intensity. I wanted mine a bit lighter in colour.
  3. Using a piping bag with a nice tip to pipe six meringues the size of a cupcake case onto an oven tray with a baking sheet. I drew circles the size of a case on the sheet with a pencil because I don’t trust my ability to gauge the diameter correctly.
  4. At a 100°C, put the meringues in the oven for about a 100 minutes. Afterwards, turn off the oven and let the meringues cool down completely. I can’t stress this enough. Wait. I took mine out too early because I needed the oven, which is why they cracked a bit.
  5. The next day, preheat the oven to a 180°C. Beat the soft butter, the sugar and the vanilla extract or vanilla sugar until well-mixed. First, add the egg, then alternate adding the mixture of flour and baking powder and the milk; mixing the dough after each addition. Now add the frozen blueberries. Line a muffin tray with six paper cases and fill them about two-thirds with the mixture. Bake in the oven for twenty to twenty-five minutes and let them cool on a wire rack.
  6. Now prepare the buttercream: thoroughly beat the soft butter and gradually add icing sugar until the mixture becomes white and firm. Add the cream and vanilla extract and mix well.
  7. With a spatula, cover each cupcake with a thin layer of buttercream and set a meringue on top.