Claire's Lemon Meringue Cupcakes
Lemon Meringue Cupcakes by our very own Claire!
Overall cooking time:
227g Caster Sugar
227g Self Raising Flour
11 / 2tsp Vanilla Extract
Mrs Bridges Lemon Curd
107g Caster Sugar
2 Egg Whites
Step 1: Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.
Step 2: Cream together the caster sugar and margarine until pale and fluffy
Step 3: Add eggs one at a time, beating after each addition.
Step 4: Add vanilla extract and beat again.
Step 5: Finally fold in the flour 1/3 at a time.
Step 6: Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.
Step 7: When cupcakes are cool, cut a hole out of middle and fill with lemon curd.
Step 8: To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.
Step 9: Spoon the merinque evenly over the cupcake and use a fork to creat peaks.
Step 10: Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.