Lemon meringue cupcakes

Thursday 5 September at 3:52pm

Get ready for a baking masterclass, because Phil Vickery is here to share his recipe for tangy, tasty lemon meringue cupcakes.

Serves: 12

Prep time: 20 minutes

Cooking time: 15-20 minutes

Ingredients

125g salted butter, softened

2 tsp vanilla extract

150g caster sugar

Finely grated zest of 2 lemons

3 room temp medium eggs, beaten well together

225g self raising flour, sieved

3 tbsp milk

6-7 tbsp lemon curd

3 medium egg whites (120g do weigh though)

Pinch of cream of tartar

240g caster sugar, assuming the whites are 120g (always double the weight of the whites)

1 tbsp granulated sugar

A few lemon jelly segments

Method

Preheat the oven to 190°C, Gas 5
Beat the soft butter, sugar, lemon zest and vanilla together really well
Add 2 tbsp of flour to the mixture and mix in well. Add the eggs a little at a time. Add the flour, then finally the milk.
Spoon half of the mixture into 12 paper lined patty tins. Add a teaspoon of lemon curd, then top with the other half of the cake mixture.
Bake for 20-25 minutes, until well risen and browned. Remove and cool.
Turn the heat up to 220 C gas 7
Whisk the whites and cream of tartar until foamy then add half the sugar and continue whisking until glossy and thick, do not over beat. Add the rest of the sugar and whisk for a few seconds.
Pipe a ring of meringue around the outside of the cupcake
Place a teaspoon of lemon curd into the centre, then top with a second rosette of meringue. Add a few jelly segments to the meringue and sprinkle with a little granulated sugar.
Place on a baking tray and place into the hot oven to brown for a couple of minutes. Remove, dust with icing sugar and serve cool.