Why not combine two dessert favourites and create lemon meringue cupcakes? A fluffy cake with zesty lemon and sweet, soft meringue is the stuff of sweet dreams. The cupcakes can be baked the day before, with the filling and topping added on the day.
Lemon meringue cupcakes
- 180g butter, softened
- 230g castor sugar
- 230g self-raising flour
- 4 eggs
- 5ml vanilla essence
- 80ml lemon juice
- 1 x 400g tin condensed milk
- 3 egg whites
- 2ml cream of tartar
- 80g granulated sugar
Preheat the oven to 175°C. Place 18 cupcake cases into metal muffin trays.
Beat all the cupcake ingredients together until smooth and pale. Spoon the batter into the cases and bake for 20 minutes.
Remove from the oven and cool for 5 minutes. Remove the cupcakes and let them cool on a wire rack.
For the filling, combine the lemon juice and the condensed milk in a bowl and set aside.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add 30ml of the sugar and beat for 1 minute. Repeat until all the sugar has been added.
Pipe the meringue onto the cupcakes. Caramelise the meringue slightly with a blowtorch and serve.