Prep and cook time: 45 times
Makes: 8 cupcakes
110g | 4 oz | ½ cup unsalted butter
110g | 4 oz | ½ cup caster (superfine) sugar
110g | 4 oz | 1 cup self-rising flour
1 tablespoon baking powder
1 lemon, finely grated zest
2 tablespoon lemon juice
For the meringue
2 egg whites
50g | 2 oz | ¼ cup caster (superfine) sugar
- Preheat the oven to 190 degrees Celsius and place paper cases in a bun tin
- Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs until smooth. Sift in the flour and baking powder and gently stir into the mixture with the lemon zest and juice until blended. Spoon the mixture into the paper cases.
- For the meringue topping, whisk the egg whites until they stand in soft peaks. Gradually whisk until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff.
- Spoon the meringue on top of the cake mixture, swirling the mixture into peaks. Bake for 20-25 minutes until the meringue is crisp and browned. Allow to cool on a wire rack.
For more inquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263
To see the other recipes we have, click here.