Dessert Recipe Lemon meringue cupcakes

Dessert Recipe Lemon meringue cupcakes

Ingredients:

• 200g unsalted butter, softened


• 1 teaspoon vanilla extract


• 1 cup caster sugar


• 3 eggs


• 2 1/2 cups self-raising flour, sifted


• 1/2 cup milk

Lemon meringue

• 1 cup lemon butter


• 3 eggwhites


• 3/4 cup caster sugar

Instructions:

1. Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.


2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.


3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.


4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.


5. Using a small sharp knife, cut a 2cm-deep x 3cm-wide round from the top of each cooked cake. Discard tops. Spoon 2 teaspoons lemon butter into each hole. Place cakes on a large baking tray. Increase oven temperature to 200°C/180°C fan-forced.


6. Using an electric mixer, beat eggwhites and sugar in a bowl for 10 minutes or until sugar is dissolved. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over lemon butter. Bake for 3 to 4 minutes or until tops start to turn golden. Stand for 5 minutes. Serve.