They worked out wonderfully and looked beautiful; I would really recommend this recipe!
Lemon Meringue Cupcakes:
For the cupcakes:
110g unsalted butter at room temperature
225g golden caster sugar
2 large eggs, free range or organic
90ml semi-skimmed milk
30ml freshly squeezed lemon juice
1tbsp sour cream
150g self-raising flour
125g plain flour
1tsp grated lemon zest
For the topping:
4 large egg whites
225g caster sugar
Grated lemon zest to decorate (optional)
Preheat the over to 180C. Line a 12-hole muffin tray with muffin cases.
In a large bowl cream the butter and sugar together, using an electric mixer, until light and fluffy.
Add the eggs, one at a time, at beat well after each addition.
Measure the milk into a jug, add the lemon juice and sour cream and combine well.
Sift the flours into a bowl and stir together.
Add alternate amounts of the flour and the lemon-flavoured milk to the creamed butter and sugar as follows:
Add one third of the flour and mix well; add add half the milk and mix well; add another third of flour and mix well; add the remainder of the milk and mix well; finish by adding the last third of flour and then the lemon zest, and beat well.
If the mixture looks as though it is curdling slightly, don't panic - simply add another spoonful of plain flour and beat well.
Spoon the mixture evenly into the muffin cases, filling them to about two thirds full. Bake in the center of the oven for about 25 minutes.
To test if the cupcakes are cooked, insert a skewer into the center of one of the cakes - it should come out clean.
The cupcakes will appear to be a light golden brown colour even when cooked.
Leave the cupcakes to cool slightly in their tin for about 10 minutes and then carefully turn them out onto a wire rack to cool completely.
Once the cupcakes are out of the oven, reduce the oven temperature to about 160C, to prepare for finishing the iced cupcakes later.
When the cupcakes are completely cool, cut a small hole in the top of each cake and discard (or eat!), then, using a sharp knife or teaspoon, carefully place one teaspoon of lemon curd into each of the newly made holes.
To make the meringue icing, beat the egg whites with an electric mixer until stiff peaks form.
Add 1 tablespoon of caster sugar and beat well until incorporated.
Add the remaining sugar and beat well again until the mixture takes on a glossy sheen.
To ice the cakes, use a piping bag or a tablespoon to pipe or spoon the meringue over the surface of each cake, covering it completely.
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.
Grating small amounts of lemon zest over the top of each one is optional.
Rest assured, this post took as long to write out as these cupcakes took to make - so be prepared for a pretty intense session of baking; my iPod always helps me!
But while I say that these can be quite a mission, they are incredibly rewarding.
Whip these out to impress friends when hosting a tea :)
Now go and try for yourselves!
- Pips x