Kia Ora all!
Hey, guess what?….. LornaLove products up for sale soon ! [I’m excited : woop woop]. More on that later…..
In the meantime, I managed some baking for twins, Troy & Ava, who turn five tomorrow *cheer*. They are my darling neighbours and Raphael’s play buddies. Not much else to say except they are LEMON-EE & MERINGUE-EE & YUM-EE.
As always, have fun baking and let me know your thoughts XX
p.s the ‘ENJOY’ stamp I use is from fabulous Little Ink.
Lemon Meringue cupcakes : ingredients [makes 12 0r 36 mini]
- 125 g soft butter
- ½ cup , plus 2 tablespoons castor sugar
- Lemon zest [1 lemon]
- 2 eggs [at room temperature]
- 1 cup self raising flour
- 3 tablespoons milk, warmed for 10 seconds in the microwave
- ¼ cup lemon curd [I used Barkers]
- Cupcake cases
- Make sure butter is soft and eggs are at room temperature.
- Preheat the oven to 180.c [160.c fanforce].
- Place cupcake cases in a muffin pan.
- Beat the butter and sugar until fluffy.
- Add in the lemon zest, eggs and self raising flour and beat until just combined.
- Pour in the warmed milk and beat again until just combined.
- Spoon the mixture into the cupcake cases so they are about a third full.
- Add some lemon curd on top and then cover with more mixture until the cupcake cases are about three quaters full.
- Bake for 17 minutes [10 min mini’s]. The tops should appear cooked and slightly browned.
- Let cool before icing.
PLEASE : NOTE : I found that the lemon curd went to the bottom of the cupcake. Next time I would probably cook the cupcakes without the lemon curd, then cut a round from the top of the cupcake and fill with lemon curd before icing.
Meringue icing : ingredients
- ½ cup sugar
- ¼ cup water
- ¼ teaspoon cream of tartar
- 1 egg white (egg at room temperature)
- ½ teaspoon vanilla
- In a small saucepan heat the sugar, water and cream of tartar to a medium/high heat, stirring until all the sugar dissolves and the mixture becomes bubbly.
- Beat the egg whites and vanilla in a bowl until they form soft peaks.
- Gradually add in the sugar mixture, beating well between additions. Beat the mixture until it forms stiff peaks [7-10 minutes].