Lemon Meringue Cupcakes



For the cupcakes:

175g (6oz) self raising flour

175g (6oz) butter

175g (6oz) caster sugar

2tbsp milk                                                               

2 large eggs

Zest of one lemon

6tbsp lemon curd

For the meringue:

2 medium egg whites

100g caster sugar



  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12 hole muffin tin with paper cases
  2. Place all the cake ingredients in a bowl and beat with an electric mixer for one to two minutes until the mixture is fluffy and pail in colour. Divide the batter between the cases (filling the case 2/3 full) and bake in the oven for approximately 20 minutes or until the cakes are risen and golden in colour.
  3. Leave the cupcakes to cool in the tin for five minutes then transfer onto a wire rack to cool.
  4. Once the cakes are completely cool, scoop out a small section from the middle and pipe a small amount of lemon curd into each hole.
  5. Meanwhile, to prepare the meringue topping, place the egg whites and sugar into a bowl and whisk until the frosting is white, shiny and holds its shape.
  6. Spoon the meringue into a piping bag fitted with a nozzle of your choice and pipe neat swirls on to the cakes.
  7. For a finishing touch, set each meringue with a blow torch flame until lightly brown.