Lemon Meringue Cupcakes

These mini meringues will bring a touch of zing to your party, and can be made one day ahead for extra ease

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  187

• Protein

  3g

• Carbs

  27g

• Fat

  8g

• Saturates

  5g

• Fibre

  0g

• Sugar

  20g

• Salt

  0.28g

Ingredients

• 200g caster sugar
• 100g softened butter
• 2 eggs, plus 2 egg whites
• zest 2 lemons, plus 2-3 tbsp lemon juice
• 100g self-raising flour
• 4 tbsp lemon curd

Directions

1. Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour. Check the batter's consistency; it should softly drop off the end of a spoon. Add more lemon juice if it's a bit stiff.
2. Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
3. Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
4. Take the cakes out of the oven-tops should be very pale and just firm-then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.

Categories: All Christmas, Cakes & Baking