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 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
Lemon Cup Cakes -
Put 6 cupcake cases in a muffin tin
Mix all cake ingredients together - it doesn't need too much beating, as long as everything is mixed together
Fill each case to 3/4 full
Bake in a pre-heated oven at 180 degrees C, 350 degrees F or Gas Mark 4 for 25 minutes
Check they are cooked in the middle before removing from the oven. Leave to cool 2 hours or even overnight
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.
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.
Put meringue into a piping bag and swirl it around the top of the cakes.
Freeze for 30 minutes and, using a cooks blow-torch, crisp up all the edges, peaks and edges until brown and crispy.
I finished them off with some wafer-paper daisies and even further with some silver edible glitter.