Photo of Sweet pea cupcakes with Swiss meringue frosting by WW

Sweet pea cupcakes with Swiss meringue frosting

7
5
5
SmartPoints® value per serving
Total Time
55 min
Prep
35 min
Cook
20 min
Serves
12
Difficulty
Moderate
It’s unusual, but trust us, peas add fresh flavour, colour and texture.

Ingredients

Peas, fresh or frozen

280 g

Apple sauce

60 g, unsweetened

Lemon(s)

1 zest(s) of 1, grated

Egg, whole, raw

3 large, raw, separated

Caster Sugar

100 g

Plain White Flour

125 g

Baking powder

1 teaspoons, level

Salt

1 teaspoons, sea salt

Egg white(s), raw

2 individual, large

Granulated sugar

100 g

Cream of Tartar

½ teaspoons

Vanilla Extract

½ teaspoons, level

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with paper cases.
  2. Put the peas in a microwave-safe bowl, cover and cook for 3 minutes, until tender. Refresh under cold running water, then drain and transfer to a blender. Add the apple sauce, lemon zest and egg yolks and pulse until you have a smooth purée.
  3. In a large bowl, whisk the egg whites using a hand-held electric whisk on medium speed until soft peaks form. Increase the speed to high and gradually whisk in the sugar until stiff, glossy peaks form.
  4. Add the puréed pea mixture to the egg white mixture and gently fold until combined. Sift over the flour, baking powder and salt and gently fold until combined. Divide the mixture between the paper cases and bake for 15-20 minutes, until the cakes shrink away from the sides of the tin. Transfer to a wire rack to cool completely.
  5. While the cakes cool, make the Swiss meringue. Put the egg whites, sugar and cream of tartar in a heatproof bowl and set over a pan of simmering water. Whisk constantly until the sugar is dissolved and the whites are warm to the touch; this will take about 2 minutes. Remove from the heat and continue to whisk using a hand-held electric whisk for 5-7 minutes until stiff, glossy peaks form (start on a low speed and gradually increase to high). Add the vanilla and salt and gently fold through the mixture.
  6. Spoon the meringue into a piping bag fitted with a wide, plain nozzle and pipe onto the cupcakes.

Notes

If you like, decorate with edible flowers, to serve.