This recipe will make twelve super sweet, fresh tasting and gorgeous, lemon meringue cupcakes. The gooey meringue is a great alternative to standard frosting. They look fancy and time-consuming but I promise that they are in fact super easy to make.
You will need:
- 12 cup muffin tin
- 12 cake cases
- Piping bag and nozzle (if you want them to look neat, if not a spoon will do)
- Electric hand whisk
- Cooks blow torch (don’t worry if you don’t have one, the top of the oven will suffice)
- 350g caster sugar
- 150g unsalted butter at room temperature
- 150g self-raising flour (sieved)
- 1 teaspoon of baking powder
- 6 large free-range eggs
- 3 tablespoons of milk
- Zest of two lemons
- Lemon juice (squeeze the juice of just one half of a lemon)
- Lemon curd (I did cheat and used shop bought, brownie points if you make your own)
- Pre-heat the oven to 170°.
- In a bowl whisk together 150G SUGAR and all of the butter.
- Add TWO EGGS and then slowly add in the flour and baking powder, continue to whisk.
- Finally add in the milk, lemon zest and lemon juice.
- Divide the mixture into the twelve cases and place in the middle of the oven for approximately 20 minutes until golden.
You could make the meringue whilst the cakes are cooking however I would not attempt to pipe until the cakes are fully cooled. The meringue doesn’t take long at all so I would just make it when you are ready. If you don’t have a blow torch then move the oven shelf to the top of the oven and pre-heat to maximum/220°.
- When the cakes have cooled, cut a little ‘wedge’ out of the top of the cake (like an upside down triangle). Pop a teaspoon of the lemon curd in and then pop the wedge back in.
- With the remaining FOUR EGGS separate the yolks from the whites. Discard the yolks. Whip the whites until it forms stiff peaks. Gradually add the remaining 200G SUGAR, a spoonful at a time, whisking quickly. Don’t over whisk though; the mixture should remain stiff with a glossy shine.
- The next bit can be a bit messy but just have fun with it! Place the mixture into the piping bag and swirl on to the cakes. If you are not using a piping bag simply spoon the meringue on to the cakes.
- You can use a cook’s blow torch to brown the meringue. If you do not have a blow torch, place at the top of the oven for five minutes; watch carefully to ensure they don’t burn! The meringue should be slightly browned but still sticky.
I think that this is a show stopper of a cup cake which is in fact really easy to make. A gorgeous little summer treat. Enjoy x