Want something a bit fancy? Try these delicious Lemon Meringue Cupcakes. Just a little bit naughty!
Method
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First make the cupcakes:
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Cream butter and sugar.
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Add eggs one at a time and beat well.
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Then add sifted flour and salt, alternatively with the milk.
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Lastly add essence. Cook 10 - 12 minutes (pre-heat oven on 230 degrees) then reduce temp to 200 degrees for cooking time.Let the cupcakes cool on a rack.
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When cooled, use a teaspoon to scoop out a hole in the top of the cupcake.
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Fill to the top with the cooled lemon filling.
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Dollop the top of the cupcake with meringue and quickly grill or place in a hot oven for a few minutes for the meringue to set.
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Lemon filling:
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Beat the egg and egg yolk in a metal bowl set over simmering water.
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Beat in the lemon, butter and sugar and whisk until the mixture has thickened to 'yogo' consistency.
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Cool in the fridge.
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Meringue:
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Beat the egg whites and sugar in a bowl for 10 minutes or until the sugar has dissolved.Pip the mixture onto the top of the lemon meringue cupcake.
Recipe Hints and Tips:
- Lemon Meringue Cupcakes are best eaten on the day it is made. Does not store well for long periods.
