I love lemons and wanted something a little fresh so as i have never made the meringue before it was very much a challenge for me, but it seemed to go very well.
lets just say they did not last long.
I got the recipe from Beverly over at Something about Cupcakes and hummingbird Bakery.
You will need
80 g unsalted butter
280 g caster sugar
240 g Plain flour
1 tbsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
2 large eggs
240 ml whole milk
For the filling
200 g caster sugar
4 egg whites
Preheat the oven to 190c (375f) place muffin cases into a
Start by placing the sugar, butter, flour, baking powder, salt, and lemon zest in the mixer and start off slowly till coming together then increase the speed till all nice and thick and smooth you will find it looks like a batter mixture.
Scrape the sides with your spatula at this point then add the milk and eggs and mix until all combined together and smooth.
Using an ice cream scoop I filled up my cases with the mixture about two thirds of the way i had 4 left over so i got another tin out and placed the mixture into the cases so all in all i had 16 cupcakes.
Place in the oven for about 20-25 minutes until golden once there done allow to cool in the tin before moving to a wire rack.
Whilst they are cooling start your frosting by placing the sugar into a small pan i used my milk pan and 150ml of water and bring this to the boil allow this to boil for at least 10 minutes.
Meanwhile whisk up your egg whites in the mixer until foamy.
When the sugar water has reached 10 minutes you can see it has gone all sticky and soft Begin with the mixer on medium speed and pour the sugar mix straight into the egg whites once all has been added then turn your mixer up to full speed your bowl will feel really warm to touch when it reaches a luke warm stage your done and your mixture should have quadrupled in size and be lovely and shiny.
Now your cupcakes should be nice and cold take a sharp knife and cut a hole out of the centers and fill with lemon curd should be about a good teaspoon, then place the cut out sponge back on top trim to fit.
Then using a piping bag with a favourite nozzle swill your meringue onto the cupcakes.