Amanda, from Blenheim...

Lemon Meringue Cupcakes


These cupcakes are super simple and will leave all your friends and family wondering where you got them from! I love this recipe because its so versatile and you can substitute the sugar for splenda for diabetic or guilt reasons! I got the recipe from a wee book that my mum gave me as a stocking filler!

1 Votes Since September 3rd
 

Ingredients

  • FOR THE CUPCAKES:
  • 225g unsalted butter, softened
  • 225g caster sugar or 1 cup of splenda powder
  • 225g self raising flour
  • 4 eggs
  • 1tbsp vanilla essence
  • FOR THE FILLING:
  • 75ml fresh squeezed lemon juice
  • 400g tin of condensed milk (light option works just as well)
  • FOR THE MERINGUE:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 75g sugar

Directions

  1. Preheat oven to 175 celcius.
  2. Place all the cupcake ingredients in a large bowl and beat with an electric whisk until smooth and pale (about 2-3mins).
  3. Spoon the batter into muffin pans so they are about 2/3 full.
  4. Bake for 20 minutes.
  5. Remove cupcakes from oven and cool for 5 minutes.
  6. For the filling, combine the lemon juice with condensed milk in a small bowl.
  7. Remove the top of the cupcake and hollow out a small hole.
  8. Spoon the filling into the hole and replace the top.
  9. For meringue, beat the egg whites and cream of tartar untill soft peaks form.
  10. Add one third of the sugar and beat for 1 minute, Repeat untill all sugar has been added.
  11. Increase the oven temperature to 230 Celcius.
  12. Spoon or pipe the meringue on top of the cupcakes.
  13. Bake for 5 minutes untill golden.
  14. Store for no more than 1 day in an airtight container.
Amount Cooking Time Prep Time
18 cupcakes 25 minutes 20 minutes

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