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.