@crumbs_and_vanilla on Instagram, Pinterest & Twitter

Lemony sponge & light meringue, with a delightful surprise in the centre.


100g (1/4 cup) Salted Butter

150g (1/2 cup) Self Raising Flour

150g (1/2 cup) Caster Sugar

3 tbsp milk

2 eggs

1 tsp vanilla extract

2 tsp lemon curd

§ Pre heat the oven to 180C/356F

§ Cream the butter and sugar until smooth

§ Add eggs, vanilla extract, milk and lemon curd

§ Sift in the flour slowly but do not overwork the mixture

§ Divide between muffin cases (about 2 tbsp per case) and smooth the tops to create an even bake

§ Bake for 18–20 mins, turning the tray half way through baking time

§ Remove cake from the tin immediately to cool

§ While cooling, begin the meringue


2 egg whites

100g (1/4 cup) caster sugar

§ Whisk the egg whites on a high speed adding the sugar slowly, 1tbsp at a time

§ Continue whisking until stiff peaks begin to form, you should be able to turn the bowl upside down without the meringue falling out!

Assembling the cupcakes

§ Using a teaspoon, spoon out the centre of the cupcakes and fill with lemon curd, making sure it is filled to the top

§ Pipe or spoon the meringue onto the cupcakes

§ Using a blow torch or under the grill, toast the meringues until golden brown…be careful, this can happen quickly!

Bake the world a better place! We publish new recipes every day and love to see what our followers create. Find more from us @crumbs_and_vanilla. Happy Baking!