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.