Lemon Meringue Cupcakes. These light and fluffy cupcakes are topped with lemon curd and meringue for a tangy twist. The perfect afternoon tea accompaniment.
125g butter, softened
¾ cup caster sugar
1 tsp vanilla extract
1¼ cups plain flour, sifted
1 tsp baking powder, sifted
½ cup milk
1 cup caster sugar
¼ tsp cream of tartar
1 cup lemon curd (Click here for recipe)
Preheat oven to 160°C. Place butter, sugar, and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add eggs one at a time and beat until well combined. Add flour, baking powder, and milk, and beat until just combined.
Spoon mixture into 12 x ½-cup-capacity muffin tins lined with cupcake papers and bake for 20-25 minutes or until springy to the touch. Let cool on a wire rack. To make meringue, place sugar and cream of tartar in a saucepan with ¼ cup water, bring to the boil, and stir until sugar dissolves. Simmer for 5 minutes. In a bowl, beat eggwhites until soft peaks form and gradually pour in sugar mixture, continuing to beat for 1-2 minutes until meringue is thick and glossy.
To assemble, cut a small round out of the top of each cupcake and discard, top with 1 tablespoon of lemon curd, then top with meringue. Use a small kitchen blowtorch to brown the tops of the cupcakes.