Lemon Meringue Cupcakes | Recipe
I think I'm becoming a full on baking nerd. The other day I bought a new piping bag set, cake stand, sifter and decorative cupcake holders. And of course as soon as I bought them I was itching to bake something with my new sifter and piping set.
Deciding I was in the mood to bake cupcakes and something lemony I decided to try making lemon meringue cupcakes. These cupcakes were actually pretty simple to make despite how many elements are involved. I made both mini and large versions (okay I'll admit I got tired of filling the mini paddies and just poured the remaining batter into a muffin tray). The mini ones are a perfect bit, as you get the lemony cake, curd and meringue all in one hit.
This recipe made 6 large cupcakes and 20 mini cupcakes.
1 cup butter
3 cups icing sugar
1 cup caster sugar
1/2 cup milk
1 1/2 cups S.R flour
1 teaspoon vanilla essence
2 teaspoons milk powder
1.In a bowl, lightly beat the eggs. Add 1 cup butter and the caster sugar, then mix until light and fluffy.
2. Sift the flour and milk powder, about eight times (sifting it multiple times means a softer and fluffier cake). Add the flour to the egg mixture, along with the milk and vanilla essence. Beat with an electric mixer for 2 minutes, until light and creamy.
3. Fold into the mixture the zest and juice of the lemon
4. Divide the mixture into cupcake papers, placed in cupcake/muffin trays. Bake for 15-20 minutes until risen and firm to touch. Remove from tray after a few minutes. Allow to cool.