Filled with tangy lemon curd and topped with fluffy meringue they are a great way to transform the cupcake into a mini dessert to impress your friends and put a smile on your face.
(To turn these into an impressive dessert, replace the lemon curd with ice cream and make Baked Alaskan Cupcakes)
Step 1: Ingredients & Equipment
- 215 g self raising flour
- 60 g caster sugar
- 1 egg
- 1 egg yolk
- 170 ml milk
- 90 unsalted butter (melted)
- 1 tsp finely grated lemon zest
- 1/2 tsp vanilla extract
For the filling:
- Lemon curd (shop bought or home made)
For the meringue topping:
- 125 g caster sugar
- 2 egg whites
Preheat your oven to 180 C (350 F / Gas 4)
For the Americans or those without scales, here is a good guide for conversion of weight to cups.
You'll also need bowls, spoons, and general kitchen equipment, a 12 cup cupcake tin, and an electric whisk will really save your arm when it comes to making the meringue. A piping bag will also come in handy.
Step 2: Making the Cupcakes
Put the egg, egg yolk, milk and vanilla into a medium bowl and pour in the melted butter. Mix together and then pour the liquid into the flour well.
Fold the wet ingredients through the dry ingredients until just combined.
Step 3: Baking the Cupcakes
Remove the cakes from the oven and allow to cool for ten minutes. Leave the oven on for the meringue topping later.
Step 4: Filling the Cupcakes
Fill the hole with lemon curd. A piping bag will make this easier, or you can carefully spoon it in.
Step 5: Making the Meringue
Put the two egg whites in a clean, dry bowl (any grease or dirt will prevent them from whipping up), and whisk them until they form a firm peak. This means that when you remove the whisk the mixture will cling to it in fluffy clouds, and peaks will stand up from the bowl like small snowy mountains.
At this stage you can start adding the sugar. Do this gradually, in about four lots, making sure to beat well in between to incorporate the sugar properly. When the last of the sugar has been added keep beating until you get stiff, glossy peaks. These should stand firm, and the mixture will have a silky shine.
(A classic test of your meringue is to hold the bowl upside down over your head and if ready it will not fall out. This requires extreme confidence in your meringue, or you'll be washing sticky sugar out of your hair for the next half hour).
Now you need to put the meringue topping on your cupcakes.
Step 6: Icing the Cakes and Finishing Off
Sprinkle the tops of the meringue with a litte caster sugar, return the cakes to the oven and bake for about five minutes, until the meringues are slightly golden brown.
Leave the cakes to cool for around ten minutes (red hot sugar is not kind to the tongue), and then devour!