Lemon cupcakes

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Easy
  • 1 Review

    4 star rating

These lemon cupcakes are truly scrumptious and even better topped with meringue!

Method

  1. Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.

  2. Cream together the butter, sugar and vanilla extract together in a large mixing bowl until pale and fluffy. This is easier to do with an electric whisk.

  3. Add the eggs, one at a time, and beat until fully incorporated. If the mix starts to curdle add a little of the flour.

  4. Fold in the flour and lemon zest until well combined.

  5. Spoon into the cupcake cases. Add a teaspoonful of lemon curd to the top of each cupcake.

  6. Bake for 15-20 minutes or until golden brown and lightly springy. Remove the cakes from the tin and leave to cool on a cooling rack.

  7. For the meringue topping, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, whisking until stiff peaks are formed. The mixture should be thick and glossy.

  8. Preheat the grill.

  9. Pipe the meringue over the cupcakes and grill for 2-3 minutes, or until the meringue is golden-brown. Do not turn your back on these little cakes, the meringue can burn very quickly . If you are one who like gadgets, you could also brown the meringue with a blow torch.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    These are pretty simple to make, although the lemon curd spooned in the mixture made a lot of my cakes have holes, soggy bottoms and leakages so i would probably bake next time without and spread some on top when cooled before the meringue!

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