Recipe: Lemon Meringue Cupcakes

Instructions

1. Pre heat oven to 190C (180 fan forced). Line a 12 cup muffin tin with patty pans.
2. Cream the butter and sugar in a mixer or with electric beaters, till pale and creamy.
3. Add the eggs, zest, vanilla and milk and mix until well combined.
4. Mix in flour in two batches.
5. Divide mixture between the 12 patty pans and bake for 15-20 mins or until a skewer comes out clean.
6. Allow to cool on a rack.
7. Cut a teaspoonful sized hole in the top of each cupcake. Discard (or eat) the cake you cut out.
8. Fill the space with curd, even to the top of the cake.
9. Beat the egg whites and cream of tartar on high and add sugar slowly, until glossy and the consistency of firm whipped cream.
10. Pipe or spread onto cakes and put under a hot griller, till browned on top. Keep a close eye, it happens quick!!! I won’t give you times as grillers (broilers in the US) vary so very much.