Lemon Meringue and Fresh Strawberry Cupcakes
The lemon meringue topping is perfectly tart from the lemon curd filling and the fresh strawberries add a delicious sweetness.
Equipment
Ingredients
The Sponge
- 100 g Margarine
- 150 g Self-Raising Flour
- 150 g Caster Sugar
- 3 tbsp Milk
- 2 Eggs
- 1 Lemon zest
- 12 Strawberries
The Filling
- ½ Jar Lemon Curd
The Meringue
- 2 Egg Whites
- 100 g Caster Sugar
Instructions
- Preheat the oven to 180°c/160°cfan/Gas 4. Fill the muffin tin with the paper cases.
- Using a large bowl add the baking spread, flour, sugar, milk, eggs and lemon zest. Use an electric hand whisk and beat until light and fluffy. Spoon the mixture in the cases but don't over-fill. Bake in the oven for 20 minutes until golden. Leave to cool on a wire rack.
- When the cupcakes are cool, cut out a circle with a sharp knife and scoop out a walnut-size piece of sponge to leave a hole. Spoon 1 teaspoon of lemon curd into each hole, ensuring the curd is level with the top of the cake.
- For the meringue, whisk the egg whites until stiff then gradually add the sugar, a little at a time until you have a stiff glossy mixture.
- Using a palette knife or piping bag spread some meringue on top of each cake. Use a blowtorch or a grill to lightly brown the tops of the cupcakes. Thinly slice your strawberries and decorate.
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Nutrition
Calories: 205kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 28mgSodium: 99mgPotassium: 59mgFiber: 1gSugar: 22gVitamin A: 346IUVitamin C: 8mgCalcium: 16mgIron: 0.3mg
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