Penvola Cupcakes

Ingredients for 1 servings:

• 2 egg whites
• ½ tsp apple cider vinegar
• 50 g sugar
• 1 tsp cornstarch
• 50 g powdered sugar
• ½ tsp oil, for brushing
• 500 g strawberries
• 200 g wheat flour
• 3 tsp baking powder
• 10 g lemon peel, grated
• 80 g sugar
• 1 pinch of salt
• 2 eggs
• 50 ml oil
• 50 g almond(s), sliced
• 4 tsp strawberry jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

with strawberries and meringue

For the topping: Preheat the oven to 90°C (top and bottom heat). Beat the egg whites and apple cider vinegar until stiff peaks form. Gradually beat in the sugar. Mix the cornstarch and powdered sugar, sift them onto the egg whites, and carefully fold them in. Line a baking tray with baking paper and lightly coat it with cooking oil. Pipe the egg whites onto the baking tray using a piping bag and use a teaspoon to make a depression in each dot. Place the baking tray in the preheated oven and let it dry for about 70 minutes. Cut half of the washed strawberries into pieces and puree them finely in a mixing bowl. Cut another 100g of the strawberries into pieces and set aside. For the batter: Put the flour, baking powder, lemon zest, sugar, and salt into a mixing bowl. Add the eggs, strawberry puree, and sunflower oil to the flour mixture and mix everything into a smooth batter. Carefully fold in the reserved strawberry pieces. Pour the batter into the muffin cups and bake the cupcakes for 20 minutes at 160°C. Once cooled, spread the tops of the cupcakes with strawberry jam and place the meringue shells on top. Spread strawberry jam into the meringue cups and arrange the remaining strawberry slices on top.