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Friday, 21 March 2014

Lemon Meringue Cupcakes


Ingredients:

Lemon Meringue Cupcakes
Cakes:
115g butter
200g caster sugar
2 eggs
2 tsp vanilla essence
190g plain flour
2 tsp baking powder
pinch of salt
120ml milk
zest and juice of 2 lemons

Meringue topping:
3 egg whites
2 tsp cornflour
110g caster sugar

Method:

Cupcakes ready to go in the oven
  1. Preheat oven to Gas Mark 4 or 180C.
  2. Cream together the sugar and butter until light and fluffy.
  3. Beat in the eggs and vanilla essence until smooth.
  4. Fold in the flour, baking powder and salt, mix until smooth.
  5. Add the milk and lemon zest and juice, mix again until smooth.
  6. Fill cupcake cases with the mixture and bake for 20-30 minutes until golden.
  7. Allow to cool.
  8. Whisk egg whites until stiff.
  9. Add half of the sugar and whisk until glossy.
  10. Fold in the rest of the sugar and corn flour.
  11. Dollop the meringue mix on top of the cooled cupcakes and place back in the oven at Gas Mark 1 or 100C for 30-45 minutes and the meringues are crisp and golden brown.

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