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Lemon Cupcakes

Lemon Cupcakes

Recipe Submitted By: bakingmad

These Lemon Cupcakes are truely scrumptious and even better topped with meringue!

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	10-12
Skill Level	Easy
Average Rating

Lemon Cupcakes Ingredients

100 grams	Softened Butter
100 grams	Golden Caster Sugar (Billington's)
1 tsp	Vanilla Extract (Nielsen-Massey)
2	Free Range Eggs
100 grams	Self Raising White Flour (Allinson Nature Friendly) sifted
1	Lemon unwaxed, zest only
50 grams	Lemon Curd ready-made

Additional Ingredients

2	Happy Eggs Whites
100 grams	Golden Caster Sugar (Billington's)

This recipe uses

How to make Lemon Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/160°C, 350°F/Gas 4.
Sit 12 paper cases into a muffin tin.
Cream together the butter, sugar and vanilla extract together in a large mixing bowl until pale and fluffy. This is easier to do with an electric whisk.
Add the eggs, one at a time, and beat until fully incorporated. If the mix starts to curdle add a little of the flour.
Fold in the flour and lemon zest until well combined.
Spoon into the cup cake cases. Add a teaspoonful of lemon curd to the top of each cupcake.
Bake for 15-20 minutes or until golden brown and lightly springy. Remove the cakes from the tin and leave to cool on a cooling rack.
For the meringue topping, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, whisking until stiff peaks are formed. The mixture should be thick and glossy.
Preheat the grill.
Pipe the meringue over the cupcakes and grill for 2-3 minutes, or until the meringue is golden-brown. Do not turn your back on these little cakes, the merinque can burn very quickly . If you are one who like gadgets, you could also brown the meringue with a blow torch.

Reviews

Read all reviews (2) | Average rating: 4 stars

"The cake is lovely, the lemon curd sinks into the cake whilst cooking and makes a gooey center mmm. I didnt have a lemon so missed out adding it but did add another tsp of vanilla extract as the mixture looked quite thick and to be honest it didnt miss the lemon as the lemon curd was enough for me. The topping however was a failure this might be down to my inexperience of making meringue as the recipe says you need to watch them as they burn if left under the grill for to long I kept an eye on them and they lightly browned but the middle was raw. On the whole would make these cakes again but wouldnt bother with the topping so making them gooey lemon cakes which are yummy!"

24-03-2011 | Author: cgillespie84 | 3 stars

"This is a lovely cake, I was really pleased with them. The cake is moist and the addition of a good lemon-curd adds a gooey texture and strong hit of flavour. The meringue is fairly tricky, and I'd suggest putting the grill on the lowest setting and putting in a few cakes at a time as you really need to check them constantly to prevent burning. They are absolutely worth the effort!"

30-03-2013 | Author: Kelly's heroes | 5 stars

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