Photo of Sweet pea cupcakes with Swiss meringue frosting by WW

Sweet pea cupcakes with Swiss meringue frosting

6
5
5
Smartpoints value per serving
Total Time
1 hr 20 min
Prep
33 min
Cook
17 min
Serves
12
Difficulty
Moderate
Don't settle for your average dessert: These sweet pea cupcakes with Swiss meringue frosting might look like mint cupcakes, but don’t be fooled by the green hue. They actually get their intensely moist texture and natural sweetness from sweet peas! With an undeniable twist of savory, the sweet pea cupcakes are sure to be a crowd-stopper. The recipe takes about an hour and a half to make and yields 12 cupcakes. For a glamorous presentation, serve with sliced strawberries and fresh mint, or top them with pea tendrils. And when you serve these eccentric sweets, see if people can guess the secret ingredient.

Ingredients

cooking spray

4 spray(s)

white all-purpose flour

1 cup(s)

baking powder

1 tsp

sea salt

½ tsp, fine variety

uncooked peas

2 cup(s), fresh English variety (or a 10 oz bag frozen English peas)

unsweetened applesauce

¼ cup(s)

lemon zest

1 Tbsp, finely grated

egg(s)

3 large, separated

sugar

1 cup(s), divided

egg white(s)

2 large

cream of tartar

½ tsp

vanilla extract

½ tsp

sea salt

1 pinch, fine variety

Instructions

  1. Preheat oven to 350°F. Coat a regular-size muffin tin with cooking spray; set aside.
  2. In a medium bowl, whisk together flour, baking powder and 1/2 tsp salt; set aside.
  3. Place peas in a microwavable container; cook on HIGH until just tender, about 3 minutes (will vary depending on strength of your microwave). Drain peas; rinse under cold running water. Drain again; transfer to the jar of a blender. Add applesauce, lemon zest and egg yolks; puree mixture until completely smooth, about 90 seconds.
  4. In a bowl of an electric mixer fitted with a whisk attachment, whisk three egg whites on medium speed until soft peaks form. Increase speed to medium-high; gradually add 1/2 c sugar, whisking until stiff, glossy peaks form.
  5. Pour pureed pea mixture over whipped whites; fold together as gently as possible with a wooden spoon. Sift reserved flour mixture over pea mixture; mix together as gently as possible. Evenly divide batter among prepared muffin holes. Bake until cupcakes pull away from sides of pan, about 17 minutes; remove to a wire rack to cool.
  6. Meanwhile, to make frosting while cupcakes are baking, clean mixing bowl. Place two egg whites, remaining 1/2 c sugar and cream of tartar in the heatproof bowl of an electric mixer; set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 2 minutes.
  7. Transfer bowl with frosting to electric mixer fitted with the whisk attachment; beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla and pinch salt; mix until combined.
  8. Decorate each cupcake with about 2 Tbsp frosting using an offset spatula or use a piping bag.
  9. Serving size: 1 cupcake

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