Lemon Meringue Cupcakes
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Cupcakes
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
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!
