Lemon meringue cupcakes

Not many people say no to a cupcake. But putting lemon meringues into a cupcake is like fitting the interior of a Jaguar into a Beetle. It’s classic comfort all wrapped up in quintessential cuteness. Made with zesty lemon curd, these lemon meringue cupcakes are shining, yellow champs. Read on, fine lads and lasses.

cupcakes-first

Ingredients:

For the Cupcakes

100g butter, softened
1 cup caster sugar
2 tsp finely grated lemon rind
2 eggs
1½ cups self-raising flour
½ cup milk

For the Meringue

3 egg whites
¾ cup caster sugar

Method:

1. Preheat the oven to 180°C. Place paper liners in a 12-cup muffin tin.
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy.
3. Add eggs, one at a time, beating well between each addition.
4. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.

mixing-batter-for-cupcakes

5. Spoon the mixture evenly among the lined pans (three quarters full) and smooth the surface.

filling-moulds

6. Bake in a preheated oven for 15-20 minutes or until cooked through.
7. While your cupcakes are cooking, you can get cracking on the lemon curd recipe.
8. Once your cupcakes are nice and cool, use a cupcake corer to cut a piece out of the top of each cake.

coring-cupcakes

9. Spoon the lemon curd evenly among cupcakes (there should be extra lemon curd for later enjoyment!).
10. To make the meringue, place egg whites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form.
11. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves.
12. Pipe meringue on top of each cake enclosing the newly filled core.

filling-and-meringue

13. Use a small kitchen blow torch to grill the meringue until lightly golden.

torching-meringue

14. Alternatively, transfer cupcakes to an oven tray and place under a preheated grill until lightly golden.

cupcakes-final

Then all that’s left to do is serve up a spot of tea and gobble up  your lemon meringue cupcakes, as fresh as if the golden goose of high tea treats laid them herself. Yum