Thursday, 6 May 2010

Lemon Meringue Cupcakes

These cupcakes are light but intensely lemony. They are very good with or without the meringue topping (you can use icing if you prefer). Make sure you use the shiny foil cake cases, since paper ones may singe when the meringue is being browned! For extra zing you can add lemon curd under the meringue topping!

This makes 12 cupcakes

For the Cakes:

4oz/110g butter, at room temperature
4oz/110g caster sugar
2oz/60g ground almonds
Grated zest of 2 lemons
Juice of 1 Lemon
2 large eggs, at room temperature
2oz/60g self-raising flour
4oz/110g icing sugar

To decorate:

2 egg whites
4oz/110g caster sugar

Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with foil cases.In the food processor or by hand, beat the butter and sugar together until pale and light. Beat in the almonds and lemon zest, followed by the eggs a little at a time. Add the flour and pulse until just combined.

Divide the mixture between the foil cases. Bake for 20 minutes, until springy and touched with brown (they won't rise as much as regular cupcakes). Meanwhile mix the lemon juice and icing sugar to make a syrup. Spoon the syrup over the hot cakes, then leave to cool in the tin.
To decorate: beat the egg whites until stiff, then beat in the sugar a little at a time until stiff and smooth. Use this shaving foam-like mixture to fill a piping bag, and pipe over the cupcakes. Brown with a blow torch or under a preheated, fiercely hot grill.
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