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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Lemon Curd and Meringue Cupcakes

A deliciously fluffy lemon cupcake with an oozy lemon curd centre, topped with smooth vanilla buttercream and a sprinkling of meringue pieces. YES PLEASE!

Makes 12 Cupcakes

10 Minute Preparation

20 Minutes Baking

10 Minutes Decorating


INGREDIENTS

CAKES

160g Butter

160g Caster Sugar

1 Lemon (Zest)

2 Medium Eggs

2tbs Milk

160g Self Raising Flour

1tsp Baking Powder


FILLING

5tbs Lemon Curd


ICING

240g Icing Sugar

120g Softened Butter

1/2tsp Vanilla Paste or Essence


TOPPINGS

Lemon Zest

Meringue Pieces (Meringue recipe on blog)


METHOD

- Preheat the oven to 140c/280f.

- Into the mixer, add the butter and caster sugar and beat

- Add one egg at a time and mix

- Pour in the milk.

- In a separate bowl, weigh the flour and the baking powder

- One tablespoon at a time, add the flour mix to the wet mix.

- Add the lemon zest and mix until well combined.

- Spoon into cupcake cases or a cupcake tray and bake for 20 minutes.

- Whilst they bake, make the icing by combining the icing ingredients together and beating or whisking until lovely and smooth. Leave to one side until needed.

- Once the cakes are done, remove from the oven and leave in the tray for 10 minutes to cool slightly. Then remove and add to a wire rack to cool completely.

- Using a knife cut out the centre of the cake. I cut around in a circle approximately 5cm diameter from the centre.

- Now, spoon in a tsp of lemon curd and place the piece of cake you cut, back onto the cake.

- Put your icing into an icing bag and pipe the cupcakes. Then sprinkle with lemon zest and add pieces of meringue.


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