TIP! Strawberries can be replaced with other seasonal fresh berries. Muffin wraps are available from major supermarkets in the baking aisle. Sponge cakes are best made on day of serving.

Ingredients

4 eggs, at room temperature

2/3 cup caster sugar

1 tsp vanilla bean paste

1/3 cup plain flour

2/3 cup self-raising flour

6 fresh strawberries, halved

Pavlova Cream

300ml tub thickened cream

1 tsp vanilla bean paste

250g punnet fresh strawberries, hulled, finely chopped

1⁄2 x 100g box mini meringues, crushed

Method

Line a 12-hole muffin pan (1/3-cup capacity) with muffin wraps.

Beat eggs in a small bowl of an electric mixer for about 7 minutes, or until pale and thick. Add sugar, 1 tblsp at a time, beating between each addition. Beat in vanilla.

Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Gently fold with a whisk to combine. Divide evenly among prepared pan holes.

Cook in a moderately slow oven (160C) for 20 to 22 minutes, or until golden brown and just firm to touch. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

To make pavlova cream, beat cream and vanilla in same clean small bowl of electric mixer until soft peaks form. Fold in strawberries and meringue.

To serve, spoon cream onto each cupcake. Decorate with halved strawberries.

Mel Burge