Rosewater cupcake with raspberry heart and burnt meringue

Portions: 4 to 6

Preparation time: 20 minutes

Cooking time: 25 to 30 minutes

Ingredients

• 125 ml (1/2 cup) soft butter
  
• 250 ml (1 cup) sugar
  
• 2 eggs
  
• 60 ml (4 tbsp.) soft cream cheese
  
• 15 ml (1 tablespoon) vanilla extract
  
• 60 ml (4 tbsp.) rosewater
  
• 1 lemon, zest
  
• 1 pinch salt
  
• 125 ml (1/2 cup) milk
  
• 500 ml (2 cups) flour
  
• 15 ml (1 tbsp.) baking powder
  
• 90 ml (6 tbsp) raspberry jam
  

Meringue

• 3 egg whites
  
• 1 pinch salt
  
• 250 ml (1 cup) powdered sugar
  

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
   
2. In a bowl, whisk together butter, sugar, eggs and cream cheese until smooth.
   
3. Add vanilla extract, rosewater, zest and salt.
   
4. Stir in milk, then flour and baking powder.
   
5. In buttered muffin tins or with small muffin papers, spread the mixture to ¾ of the height of the tins and bake for 25 to 30 minutes.
   
6. Leave to cool.
   
7. Remove the center of each cupcake and fill with raspberry jam.
   
8. Using a stand mixer or wire whisk, beat the egg whites and salt until stiff peaks form. Gradually fold in the powdered sugar.
   
9. Fill a piping bag and decorate the cupcakes.
   
10. Using a blowtorch, burn the meringue on each cupcake.