Lemon Meringue Cupcakes

INGREDIENTS

Sponge

·         100g  baking spread

·         150g flour, self-  raising

·         150g caster sugar

·         3 tablespoons  milk, full-fat

·         2 eggs

·         1 lemon, non waxed, grated

Filling

Lemon Curd

·         Meringue

·         2 egg whites

·         100g caster sugar

METHOD
Muffin
Preheat oven - 180 Celsius/ 160 Celsius In a muffin tray, line it with 12 cases. Using an electric whisk mix the sponge ingredients util the consistency is fluffy. With a spoon put the mixture into the cases. Bake for 19 minutes or until golden in appearance and are springy to the touch. Set aside.
Filing
Once cool cut deep circles in each centre for the filling (removing a large grape sized piece of muffin). Using a spoon put 1 teaspoon of lemon curd into each muffin ensuring the filing is level with the top of the muffin.
Meringue
Whisk the egg whites until they are stiff. As you continue begin adding the caster sugar whisking on full speed, until you reach stiff glossy peaks in the mixture. Spread on the top of cupcake.

Brown the tops  under the grill (chefs blowtorch).  Monitor carefully removing once golden brown in appearance.

Follow on Twitter for the Latest Recipes @twitscook