Lemon meringue cupcakes

This Lemon meringue cupcake recipe is taken from the Primrose Bakery Book. These cupcakes proved such a hit when I first made them, that I made them again a second time in the same week! They’re something a little bit different - the meringue topping paired with the lemon curd is just a bit special.



For the cupcakes
110g unsalted butter, at room temperature
225g caster sugar
2 large eggs
90ml semi-skimmed milk
30ml juice of a lemon
1 tbsp sour cream
150g self-raising flour
125g plain flour
1 tsp grated lemon zest (roughly 2 lemons)
Approx. 12 tsp lemon curd

For the meringue topping
4 large egg whites
225g golden caster sugar


To make the cupcakes
1. Preheat the oven to 180°C.
Line a muffin tray with muffin cases.
2. Cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, and beat well after each addition.
2. Measure the milk into a jug, add the lemon juice and sour cream. Combine well.
3. Sift the flours into a bowl and stir together.
4. Add alternate amounts of the flour and the milk mixture to the creamed butter and sugar.
Add one-third of the flour and mix.
Add half the milk mixture and mix.
Add one-third of the flour and mix.
Add the remaining half of milk mixture and mix.
Add the remaining last third of flour and mix.
5. Spoon the mixture evenly into the muffin cases,
filling them to about two-thirds full.
6. Bake for about 25 minutes.
To test if the cupcakes are cooked, insert a skewer into the centre and it should come out clean.
The cupcakes will appear quite a light colour even when cooked.
7. Leave the cupcakes in their tin for 10 minutes then turn out onto a cooling rack.
Cool cupcakes completely.
8. Cut out a hole in the centre of each cupcake.
Place a teaspoon of lemon curd in the centre of each cupcake.

To make the meringue topping
9. Preheat the oven to 160°C.
10. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Add 1 tablespoon of the caster sugar and beat well until incorporated.
Add the remaining sugar and beat well again until the mixture takes on a glossy sheen.
Use immediately.
11. Pipe or spoon on the meringue icing over the surface of each cupcake.
12. Put the cupcakes on a lined baking tray
and return them to the oven for about 15 minutes,
until the meringue has set slightly and has a slight golden tinge.
13. Let the cupcakes cool again before serving.

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