Baby Hints & Tips

{RECIPE} Lemon Meringue Cupcakes

Lemon Meringue Cupcakes | Baby Hints & Tipsby Tanya

Delicious, light and fluffy, these Lemon Meringue Cupcakes are a hit with kids and adults. The best part is they are quick and easy to make. Be warned though, they are so yummy you may not be able to say no.

Ingredients

Cake
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon vanilla essence or vanilla bean paste
Lemon curd
25g (1/6 cup) cornflour
Lemon juice 1/2 cup
Water 1/4 cup
1/2 cup caster sugar
Meringue
4 Egg whites
Caster sugar 1/2 cup

Method

Place cake ingredients in a mixing bowl. Beat for a few minutes until well combined. Place mixture in party pans and bake at 180C for 15 minutes or until cooked.

Curd: combine all ingredients in a saucepan and mix over medium heat, continue stirring for about 4 minutes until mixture thickens. Allow to cool completely.

Mix egg whites in a clean dry bowl until stuff peaks form. Gradually add sugar over 3-4 minutes while mixer is still going.

Scoop a teaspoonful of cake out off the top and full with cooked lemon curd. Place egg whites gently on top.  Place under the grill until light brown (or use a blow torch).

 

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