Sunday, 2 October 2011

Lemon Meringue Cupcakes

This is a great modern take on a tradition classic pudding.


Recipe 
Makes 12

Ingredients
100g unsalted butter, softened
100g golden caster sugar
1tsp vanilla extract
2 large free range eggs
100g SR Flour, sifted
Zest 1 unwaxed lemon
50g lemon curd

Meringue Topping
2 large free range egg whites
100g golden caster sugar

  1. Preheat oven to 180C or gas mark 4 and line a muffin tin with 12 paper cases.
  2. Mix the butter, sugar and vanilla extract together with an electric mixer until light and fluffy. Add the eggs, one at a time with a little of the flour to prevent curdling and beat until fully incorporated. Fold in the remaining flour and the lemon zest until well combined.
  3. Spoon the mixture into the paper cases and add a teaspoon of lemon curd on the top of each. Bake for 15-20 minutes until golden brown and light and springy. Leave the cakes in the tin to cool for about 10 minutes before transferring to a wire rack to cool completely.
  4. For the meringue topping, whisk the egg whites until stiff peaks form. Gradually add the sugar, whisking until stiff peaks are formed and mixture is thick and glossy.
  5. Heat the grill then pipe the meringue onto the cupcakes and grill until the meringue is golden brown. Keep an eye on them as they can burn quickly. Leave to cool.

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