LEMON MERINGUE CUPCAKES

I had a tiny bit of lemon curd left over from whoopie pies which I had made last week.  Normally I would treat myself to some hot buttery toast with the lemon curd but as I have decided to try and enter some challenges this year I decided to be a bit more creative.   As I didn't have very much lemon curd I only baked half the quantity and ended up with 3 gorgeous little cupcakes for today's treat. 

I used a meringue cuite mixture only because the kids would eat one and I wanted to make sure the eggs were cooked.  It is a little more work than normal because you have to whisk over a hot stove for 10 minutes but if you ever need meringues to hold their shape whilst cooking then this is the perfect solution. 

 You can also keep this meringue mixture in the fridge for up to a week and it will still pipe beautifully.

 

 

 

 

For the printable version - click here

 

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

 

Yield: 6 large cupcakes

 

 

Ingredients

• 110 g butter
• 110 g caster sugar
• 1 tsp vanilla extract
• 110 g self raising flour
• 1 pinch of salt
• 1 tsp custard powder
• 2 eggs, beaten
• 50 ml lemon curd
• 2 egg whites
• 115 g icing sugar

 

Cooking Directions

1. Preheat oven to 180 deg C (160 for fan oven). Place 6 large paper cases in a cupcake tin.
2. Cream the butter and sugar until light and fluffy and stir in the vanilla.
3. Sift in the flour, salt and custard powder and lightly fold into the mixture alternately with the eggs until well blended.
4. Spoon into the paper cases and bake for 20 - 25 mins until golden brown and springy to the touch.
5. When the cakes have completely cooled, cut out a hole the size of a 2p coin from the centre of each cake. Fill with lemon curd.

         To make the meringue cuite           

1. Sieve the icing sugar into a heat resistant bowl with the egg white.
2. Place your bowl over a half-full pan of simmering - not boiling - water, whisk with an electric mixer until the mixture is thick and glossy, approx 10 mins.
3. Place the meringue mixture into a piping bag and pipe on top of the cupcakes.
4. Increase the oven temperature to 230 deg C and bake the cupcakes for a further 5 mins or use a cooks blowtorch to brown the tops.

 

I am submitting this for Tea Time Treats hosted by Lavender and Lovage and What Kate Baked     

 

 

 

Written by : Angela Darroch