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].


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