Lemon Meringue Cupcakes

Method

Pre-heat the oven to 170°C. Place 12 paper cupcake cases in a muffin tray.

Sift together the flour, baking powder and bicarb of soda.

In another bowl combine the 150g sugar and butter / marg – until smooth and creamy. Add the juice and zest – stir through – then the eggs. Don’t worry if it looks curdled.

Add half the flour mix, stirring gently but firmly – don’t beat it! Add the other half and repeat.

Divide equally between the paper cases and bake for 18-20 mins until just golden and they spring back to the touch.

Leave in their muffin tray on top of the oven for a further 10 minutes before cooling out of the tray on a wire rack. Then place back on a baking tray before icing...

Once cooled, use a sharp knife to cut down a ‘cone’ shape out of the cakes. Don’t cut as far as the bottom. Add approx ½ tsp lemon curd inside each cake and then replace the shape you’ve just cut out.

Pre-heat the grill to high. Using a hand whisk or whisk attachment with a food processor, and whisk the egg whites for about 2 minutes, building up the speed, until it looks like soft snow. Then slowly add the additional 100g sugar.

Use this mix to ice the cupcakes – either with a spoon – or use an icing nozzle. Finally place all 12 under the grill just so they go a little golden in places. Serve immediately – or store in an airtight container for up to 2 days.

Ingredients

Prep time:

Cook time:

Serves: 12

  • 150g plain flour

  • 1tsp baking powder

  • 1/2tsp bicarbonate of sofa

  • 150g caster sugar

  • 150g melted/softened butter (or margarine)

  • Juice and zest of 2 lemons (unwaxed)

  • 2 eggs, beaten

  • 6tsp lemon curd

  • For the icing:

  • 2 egg whites

  • 100g caster sugar