Lemon Meringue Cupcakes

yummy! libbie and i did some baking after i had done the housework. She made a lovely mess playing with the bowl and spoon ;) hehe we made a dozen choc chip muffins and 2 dozen lemon meringue cupcakes.

Ingredients for 12

* 200g caster sugar
* 100g softened butter
* 2 eggs , plus 2 egg whites
* 2 tsp of lemon extract (can use lemon zest of 2lemons and 2-3 tbsp of the juice if you have them)
* 100g self-raising flour
* 4 tbsp lemon curd

Method

1. Heat oven to 180C/160C fan/gas 4. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time. Stir in the lemon extract, then fold in flour. Check the batter's consistency; it should softly drop off the end of a spoon.
2. Line a 12-hole bun tin with cake cases and put 1 large tbsp mix in each. Smooth then make a little dip in the centre. Spoon 1 tsp lemon curd into each dip and cover with 1 tbsp cake mix. Bake for 10 mins.
3. Meanwhile, place the egg whites into a clean bowl, whisk until stiff peaks form, then whisk in the rest of the sugar a tbsp at a time. Keep whisking until the mixture looks glossy and has thickened a little, like shaving foam. Spoon the mixture into a freezer bag and snip off the end to leave a hole with a 1.5cm diameter.
4. Take the cakes out of the oven - tops should be very pale and just firm - then pipe meringue all over the cakes. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Can be made 1 day ahead.


happy baking :D