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.

Ingredients

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

Meringue

• 2 egg whites

• 1/2 cup white sugar

• 1/2 tbsp cornflour

• 1/2 tsp apple cider vinegar

• 1/4 tsp salt

Extras

• 50g Lemon Curd

• 6 cupcake cases

• Wafer-paper daisies

Method

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.