An all time favourite, transformed into delicous cupcake-y goodness...what more could you want?
Ingredients
30min Preparation. 20mins Cooking. Makes 12
Cake
100g butter, softened
1 cup (200g) daster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
Meringue
3 Eggwhites
3/4 cup (155g) caster sugar
Lemon Curd
1 egg, lightly whisked
50g butter
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (100g) caster sugar
Cake
100g butter, softened
1 cup (200g) daster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
Meringue
3 Eggwhites
3/4 cup (155g) caster sugar
Lemon Curd
1 egg, lightly whisked
50g butter
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (100g) caster sugar
Method
1. Preheat oven to 180 deg Celsius (160 deg Fan Forced Oven). Line 12 cupcake pans with paper cases.
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire reck to cool completely.
4. Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind, lemon juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
5. Use a small knife to cut a V-shaped piece out of the top of each cupcake, about 1.5cm deep, leaving a 2m wide edge. Spoon the lemon curd evenly among the cupcakes.
6. Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cupcake, using a round-bladed knife to spake in peaks over the cakes and enclosing the filling. Use a small brulée gun to grill the meringue until lightly golden.
Alternatively, transfer cupcakes to an oven tray, place under a preheated grill until lightly golden.
Enjoy! xo
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire reck to cool completely.
4. Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind, lemon juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
5. Use a small knife to cut a V-shaped piece out of the top of each cupcake, about 1.5cm deep, leaving a 2m wide edge. Spoon the lemon curd evenly among the cupcakes.
6. Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cupcake, using a round-bladed knife to spake in peaks over the cakes and enclosing the filling. Use a small brulée gun to grill the meringue until lightly golden.
Alternatively, transfer cupcakes to an oven tray, place under a preheated grill until lightly golden.
Enjoy! xo