Lemon Meringue Cupcake

Serves 12

1 stick unsalted butter, at room temperature


1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

grated peel and freshly squeezed juice of 1 unwaxed lemon

3 tablespoons jarred lemon curd
 
 
Directions:
 
1. Preheat the oven to 350F.




2. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the lemon peel and juice.



3. Spoon a good dollop of the mixture into each paper liner and make an indentation in the center with the back of a teaspoon. Drop in a dollop of lemon curd, then top with the remaining cake mixture. Bake in the preheated oven for about 17 minutes until risen and golden. Transfer to a wire rack to cool.



To decorate:


3/4 cup granulated sugar

2 egg whites

a 12 cup cupcake pan, lined with paper liners

a piping bag, fitted with a star tip (optional)

To decorate, put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Use the piping bag fitted with a star tip to pipe a whirl onto the top of each cupcake or swirl the meringue over the cupcakes using a spoon. The frosting will firm up as the cupcakes sit, so for a soft meringue, let set for at least 30 minutes, and for a firm one, let set for at least 3 hours.