Summer is just flying by and I can’t believe the mornings are already feeling a little bit crisper, I’m not ready for the cold weather but I have already started planning Septembers posts and they are going to be all bright & cheerful, so there is something to look forward to.
Tuesday 15 August is National Lemon Meringue Pie day which I love to celebrate but I decided to mix it up a little so I have a Lemon Meringue Cupcake recipe for you instead. They don’t keep well so I’m sharing a half a recipe but if you’d like the full one just pop me a message and I’ll be glad to share.
Lemon Meringue Cupcakes
113g butter (softened)
113g caster sugar
1tsp vanilla extract
113g plain flour
1tsp baking powder (heaped)
Line a muffin tin with 9 paper liners.
Cream the butter and sugar until pale and fluffy.
Add the eggs and mix in well.
Add vanilla extract and mix.
Sieve and combine the flour and baking powder. Add this to the mixing bowl and mix until well incorporated.
Soon into the prepared muffin tray. I always weigh mine and put 50g of mixture into each wrapper.
Bake at 175°C for 20 mins.
Remove from the oven & cool for 5 mins.
2 egg whites
50g caster sugar
Pinch of salt
Pour the egg whites into a clean mixing bowl and start to beat. Add a pinch of salt.
Once foamy slowly start to add your sugar while the mixer is going. Continue to beat until you reach stiff peaks or the mixture won’t move if you turn the bowl upside down.
Spoon into a piping bag and put to the side.
Turn the oven temperature up to 230°C.
Hollow out your cupcakes and fill with lemon curd.
Pipe the meringue onto the cupcakes.
Place in the oven for 5 mins until the meringue looks lightly toasted.
Allow to cool before enjoying within 2 days.