Lemon cupcakes - recipe

Lemon cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the meringue topping

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  1. 1

    Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.

  2. 2

    Cream together the butter, sugar and vanilla extract together in a large mixing bowl until pale and fluffy. This is easier to do with an electric whisk.

    For this step you'll need:

    • 100g Butter (unsalted) softened
    • 100g Unrefined golden caster sugar
    • 1tsp Vanilla extract
  3. 3

    Add the eggs, one at a time, and beat until fully incorporated. If the mix starts to curdle add a little of the flour.

    For this step you'll need:

    • 2 Egg(s) (free range)
  4. 4

    Fold in the flour and lemon zest until well combined.

    For this step you'll need:

    • 100g Self-raising white flour
    • 1 Lemon zest unwaxed
  5. 5

    Spoon into the cupcake cases. Add a teaspoonful of lemon curd to the top of each cupcake.

    For this step you'll need:

    • 50g Lemon curd ready made
  6. 6

    Bake for 15-20 minutes or until golden brown and lightly springy. Remove the cakes from the tin and leave to cool on a cooling rack.

  7. 7

    For the meringue topping, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, whisking until stiff peaks are formed. The mixture should be thick and glossy.

    For this step you'll need:

    • 2 Egg white(s) (free range)
    • 100g Unrefined golden caster sugar
  8. 8

    Preheat the grill.

  9. 9

    Pipe the meringue over the cupcakes and grill for 2-3 minutes, or until the meringue is golden-brown. Do not turn your back on these little cakes, the meringue can burn very quickly . If you are one who like gadgets, you could also brown the meringue with a blow torch.

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