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Lemon meringue cupcakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Easy and elegant lemon meringue cupcakes.
Ingredients:
  • 200g unsalted butter, softened
  • 4.40 gm vanilla extract
  • 215.00 gm caster sugar
  • 3 eggs
  • 375.00 gm self-raising flour, sifted
  • 128.75 gm milk
  • 250.00 ml lemon butter
  • 3 eggwhites
  • 161.25 gm caster sugar
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Line two 12-hole muffin pans with paper cases.
  • With an electric mixer, whip up a delightful mixture of butter, vanilla, and sugar until it becomes light and fluffy in a small bowl. Gradually add eggs one by one, ensuring you beat well after each addition (don't worry if the mixture separates). Transfer this wonderful mixture to a large bowl, then gently fold in half of the flour followed by half of the milk. Repeat this process until all the flour and milk are incorporated perfectly.
  • For 1/3 cup-capacity muffin pans, spoon 2 level tablespoons of mixture into each cup and bake for 15 to 17 minutes. For 1 tablespoon-capacity mini muffin pans, fill each cup with 1 tablespoon of mixture and bake for 10 to 12 minutes.
  • Allow cakes to rest in the pans for 2 minutes, then move them onto a wire rack to cool.
  • With a small sharp knife, hollow out a 2cm-deep x 3cm-wide round from the top of each cake. Fill each cavity with 2 teaspoons of lemon butter. Transfer the cakes to a baking tray and raise the oven temperature to 200°C/180°C fan-forced.
  • Beat egg whites and sugar with an electric mixer for 10 minutes until sugar dissolves. Transfer mixture to a large snap-lock bag and cut a 1cm triangle from one corner. Pipe the mixture over lemon butter and bake for 3 to 4 minutes until tops begin to turn golden. Let it stand for 5 minutes before serving.

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