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Meringue Cupcakes
Prep and cook time: 45 times
Makes: 8 cupcakes
Ingredients
110g | 4 oz | ½ cup unsalted butter
110g | 4 oz | ½ cup caster (superfine) sugar
2 eggs
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
Method
- 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.
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