Lemon meringue cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 12
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- 200g caster sugar
- 100g softened butter
- 2 eggsplus 2 egg whites
- zest 2 lemonsplus 2-3 tbsp lemon juice
- 100g self-raising flour
- 4 tbsp lemon curd
Nutrition: per serving
- kcal187
- fat8g
- saturates5g
- carbs27g
- sugars20g
- fibre0g
- protein3g
- salt0.28glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter’s consistency; it should softly drop off the end of a spoon. Add more lemon juice if it’s a bit stiff.
step 2
Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
step 3
Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
step 4
Take the cakes out of the oven – tops should be very pale and just firm – then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.
