Bilberry-Raspberry Fluffins with Raspberry Meringue

If I understand it correctly a cupcake is quite small and light with frosting while a muffin is large and heavy without frosting, often containing fruit or nuts. I found a funny quote in a post on a forum:

If you threw a cupcake against the wall, you would hear something of a “poof!” If you threw a muffin, you would hear a “thud!”

I don’t know where to place these large moist cupcakes with filling and topping, so I call them fluffins just like the author Jacob Gray of the book Fluffins which I bought on the book sale earlier this year. It’s a book with muffins/large cupcakes that have different toppings (or “fluff” as the author writes), hence the name fluffins. I really like the photos in the book which inspire a lot. I’ve made some changes in the original recipe; for exampe I use both raspberries and bilberries, I substitute jam with syrup and instead of normal meringue I make raspberry meringue. And of course I use my own lemon lime curd instead of store bought lemon curd.

    Bilberry-Raspberry Cupcakes with Raspberry Meringue
    (Adapted from “Fluffins” by Jacob Gray)
    makes around 10-12 large cupcakes

    350 ml wheat flour with extra protein (“Vetemjöl Special”)
    0.5 tsp baking soda
    0.5 tsp bicarbonate of soda
    200 ml raspberries and bilberries (defrosted or fresh)
    125 gram butter
    200 ml caster sugar
    2 eggs
    1 tsp vanilla sugar
    150 ml milk
    50 ml lime and lemon curd
    5 tsp raspberry syrup/cordial (I use a Polish one from the producer Łowicz)
    10-12 large cupcake paper cups

    Raspberry Meringue:
    2 egg whites
    a pinch of salt
    150 ml caster sugar with vanilla (I have a jar of caster sugar where I always put my left over vanilla beans/pods, which makes a lovely caster sugar with vanilla scent and taste)
    6 tsp raspberry syrup/cordial (4 tsp to mix into the meringue and 2 tsp to pour into a pastry bag)
    a pastry bag with star shaped tip

    Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).

    In a bowl, combine flour, baking soda and bicarbonate soda.

    In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it’s well mixed, just make sure not to over work the mixture.

    Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won’t get dry as you want moist and nice cupcakes. While the cupcakes are in the oven beat the egg whites and salt with an electric mixer until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Add 4 tsp of raspberry syrup and fold in gently. Coat the inside of a pastry bag with swirls of 2 tsp raspberry cordial/syrup (this will make the meringue look more beautiful with pink stripes) and then carefully fill the bag with meringue mixture.

    When the cupcakes are done decorate each one with raspberry meringue and bake in the oven for another 5 minutes. I’ve baked these fluffins twice now and I always have left over meringue. You can use it to make a couple of raspberry meringues if you want to.

14 Responses to “Bilberry-Raspberry Fluffins with Raspberry Meringue”

  1. Anne
    May 13th, 2007 18:34

    Oh how pretty!! I love the meringue swirls, what a great idea to make them two-tone like that!

  2. Lena
    May 13th, 2007 19:52

    So cute with the pink stripe meringue, and they look very delicious.

  3. Dagmar
    May 17th, 2007 23:23

    Anne & Lena: They are cute, indeed. Thanks!

  4. Helen
    May 20th, 2007 01:38

    Love that quote! So true. The flavors combines in your fulffins are delicious. i am all about the cute factor!

  5. Dagmar
    May 21st, 2007 15:44

    I totally agree on the quote :-)

  6. dessbee
    June 11th, 2007 15:56


    Har du recept på polsk ostkaka (sernik)?
    Tacksam om du kunde lägga ut ett recept :-)

  7. dessbee
    June 11th, 2007 15:56


    Do you have a recipe on polish cheesecake (sernik)?

  8. Dagmar
    June 13th, 2007 18:41

    Tyvärr har jag inget recept på sernik. Däremot mamma, men i så fall vill jag ändå baka och fota själv först.

  9. dessbee
    June 14th, 2007 11:13

    Tack för svar. Hoppas det inte dröjer allt för länge. ;-)

    Blev bjuden på Sernik av en polska. Den var väldigt god. Har för mig hon gjorde den på färskostmassan från filmjölk, vilket gjorde mig väldigt nyfiken. Glömde dock fråga om recept :-(

  10. Gwendolyn
    May 6th, 2009 17:08

    As a Newbie, I am always searching online for articles that can help me. Thank you

People who link to this post:

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.