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.
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