Monday, 18 April 2011

Lemon Meringue Cupcakes

My first Blog, well here goes!

Like all family occations I bake a cake. And a visit to my sisters for pizza and games night was no different. I asked her and her boyfriend if they had any requests and they did, for some lemon meringue cupcakes. I had first made these for my sisters baby shower and they were a big hit.

A moist lemon sponge topped with Meringue. My two favouite things, cake and Meringue in one yummy cupcake. The sponge is quite lemony but more or less lemon juice can be added dependent on you own taste. I love the tartness of lemon and this stopped these large cupcakes from being too sweet. They were the perfect size to have as a pudding or as an afternoon cake fix. I have made these before as bite sized cupcakes made in mini sized cakes cases and they worked equally as well.

 This is the cupcake without its paper case. I like there being a good balance between cake and topping. The Lemon curd in these cakes sank towards the bottom of the cake making the sponge very moist. I thought it might be better to cut a small pocket into the cooked cake and then add the lemon curd, but was assured by all that ate them that they liked them just the way they are!

I hope you enjoy them as much as we all did!

Lemon Meringue Cupcakes

The Sponge
160g Caster Sugar
160g Margarine
160g Self Raising Flour
4 Medium free range eggs
1 Lemon - juice and zest
Good quality or homemade Lemon Curd

The Meringue Topping
4 Free Range Egg Whites
125g Caster Sugar
125g Icing Sugar

Pre heat the over to 170oC. Line a 12 hole muffin tin with muffin case's. Cream the margarine and sugar untill very pale, I do this for at least 5-10 minuets. Add the eggs one at a time with a little of the flour to stop it form curdling. Then gently fold in the flour. Add the zest of the lemon and all the juice mix until this is evenly combined. Place a scoop of cake batter into all cake cases untill half full. Place a small teasoon of Lemon Curd into the centre of each one and the top with cake batter until the cases are 3/4 full. Bake in the oven for 10 minuets until the tops are just firm. Meanwhile make the Meringue topping. Place the 4 Egg Whites into a mixer, or mix by hand untill you have soft peaks. Now add the caster sugar, a tablespoon at a time, whilst still mixing. Once this is combined add the sieved icing sugar and fold in gently by hand. Pipe or spoon the meringue on top of each cake. Return to the oven for about 10 minuets, untill the meringue is crisp and starting to colour. Mine took 8 minuets, leave for longer if you prefer a crisper , darker meringue.