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Lemon Meringue Cupcakes
Ingredients
- 100g unsalted butter
- 100g caster sugar
- 2 eggs
- 100g plain flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 lemon, zested and juiced
- ½ tsp Sicilian lemon extract
- 200ml double cream
- 25g icing sugar, sifted
- 150g lemon curd
- 12 mini meringues
Directions
- 1: Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases.
- 2: In a mixing bowl, whisk the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt. Add the lemon zest, juice and extract; fold to combine.
- 3: Spoon the mixture evenly into the cupcake cases. Bake for 16-18 mins, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 mins. Transfer to a wire rack to cool completely.
- 4: To make the icing, whisk the cream to soft peaks in a bowl before combining with the icing sugar. To serve, spoon a heaped teaspoon onto each cupcake, then top with a little lemon curd and a mini meringue to finish.
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