These lemon meringue cupcakes look very impressive and are definitely ‘grown-up’ cupcakes!  Fresh and tangy they are a perfect summer cake or served as a pudding.

Ingredients for Lemon Meringue cupcakes

115g butter
100g caster sugar
2 eggs
115g self raising flour
Grated zest and juice of a lemon
3 tablespoons of lemon curd

To decorate

150g caster sugar
2 egg whites

Method for cakes

• Beat flour and sugar together
• Beat in egg
• Add flour
• Stir in lemon zest and juice
• Put a spoon of mix into  cup cases, add a small dollop of lemon curd then top up with cake mix
• Cook for approx 13minutes at 180C/350F until golden and risen
• Cool on a wire rack

To decorate

• Put the sugar and egg whites in a bowl over a pan of simmering water
• Whisk constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks
• Pipe onto cakes
• For a soft topping leave 30min and for a firmer set meringue leave for at least 3 hours

If you have any favourite cupcake recipes, or if you like to decorate cupcakes as a hobby, I would love to feature your recipes and ideas.  Please leave a comment below and get in touch.