Mini Lemon Meringue Cupcakes Recipe

Mini Lemon Meringue Cupcakes Recipe

Combining all of the zesty deliciousness of lemon meringue pie with soft spongey cupcakes, these little beauties make a gloriously indulgent afternoon treat.

Serves: 12 (Makes 12 Cupcakes)

Prepare: 30 Mins

Cook Plus Cooling: 16-18 Mins

Ingredients

•                   100g unsalted butter

•                   100g caster sugar

•                   2 eggs

•                   100g plain flour

•                   3/4 tsp baking powder

•                   ¼ tsp salt

•                   1 lemon, zested and juiced

•                   1/2 tsp Sicilian lemon extract

For the icing and topping

•       200ml (7fl oz) double cream

•       25g (1oz) icing sugar, sifted

•       150g (5oz) lemon curd

•       12 mini meringues

Method

1.           Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases.

2.             In a mixing bowl, whisk the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt. Add the lemon zest, juice and extract; fold to combine.

3.      Spoon the mixture evenly into the cupcake cases. Bake for 16-18 minutes, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

4.                .....

5.                .....

Full Recipe: Click Here

Created: BANKHEALTHY

Share this post