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More variations on a theme - Lemon Meringue Cupcakes

After successfully making this recipe for the Easter Cake, I wanted to experiment a bit with individual small cakes and using the same recipe came up these 6 cupcakes - I only baked them for 25 minutes and using a special filler nozzle, I piped them full with the lemon curd. I didn't use the whipped cream this time, but did use the same recipe for the meringue.


6 Lemon Sponge Cupcakes

This is a very simple All in one recipe

  • 3 eggs - separate 2 of these eggs and keep the whites for the meringue.

  • 150g Organic Rapeseed Oil (or any good quality fat of your choice - my personal choice would be butter or a light Olive Oil)

  • 150g sugar

  • 150g self raising flour

  • 1/2 tbsp baking powder

  • 1/2 tsp salt

  • 30ml lemon juice


  • 2 egg whites

  • 1/2 cup white sugar

  • 1/2 tbsp cornflour

  • 1/2 tsp apple cider vinegar

  • 1/4 tsp salt


  • 50g Lemon Curd

  • 6 cupcake cases

  • Wafer-paper daisies


Lemon Cup Cakes -

  1. Put 6 cupcake cases in a muffin tin

  2. Mix all cake ingredients together - it doesn't need too much beating, as long as everything is mixed together

  3. Fill each case to 3/4 full

  4. Bake in a pre-heated oven at 180 degrees C, 350 degrees F or Gas Mark 4 for 25 minutes

  5. Check they are cooked in the middle before removing from the oven. Leave to cool 2 hours or even overnight

  6. Using a special filling nozzle or even cutting a small hole in the top and scooping out a small amount of cake, fill with lemon curd.

  1. Whip the eggs until almost peaked, then add the sugar & cornflour, whisk until soft peaks form, then add salt & vinegar, whisk again until all ingredients are incorporated.

  2. Put meringue into a piping bag and swirl it around the top of the cakes.

  3. Freeze for 30 minutes and, using a cooks blow-torch, crisp up all the edges, peaks and edges until brown and crispy.

  4. I finished them off with some wafer-paper daisies and even further with some silver edible glitter.



Shop local and try to use seasonal ingredients - they will be freshest and most economical



Buy the best you can afford - even if it means making do with less.



Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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