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.
Please take a look at my recent recipe posts
OOOH these will surely be making an appearance at the fete this weekend. Thank you, thank you! x