Easy as Pie, Lemon Meringue Cupcakes

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Moist citrus cake, zesty lemon curd and smooth, glossy meringue, what a beautiful amalgamation!

This recipe yields 12 shallow cupcakes. If you want a higher cake to meringue ratio then I suggest doubling the cake mix.

Firstly preheat the oven on to 180oC and put 12 cupcake cases in a muffin tray. Incidentally, I thought my cases were so pretty I’d share…

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How cute? Anyway, for the batter you’ll need:
4oz self raising flour
4oz caster sugar
4oz unsalted butter
2 large eggs
Pinch salt.
Zest of two lemons
2 tbsp milk

Cream the butter and sugar then add in the rest of the ingredients and mix until you get a smooth batter. Spoon into the cases and bake for about 18 minutes until they’re golden and baked through.

Place on a wire rack until completely cool.

Meanwhile gather the following ingredients together:
12 tsp lemon curd or cheese
2 egg whites
125g caster sugar.

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Whisk the egg whites until they form soft peaks when you lift the whisk up.

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While the whisk is going, add in the sugar a dessert spoon at a time until stiff peaks are formed and it becomes as glossy as the hair in a shampoo ad.

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When the cakes are completely cool, take a little scoop out of the middle of each one and put a generous dollop of lemon curd into each. Don’t scrimp on this part otherwise you’ll end up with cake and meringue but no lemon!

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Pipe on the meringue.

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And place under a medium grill for a couple of minutes until they start to brown and leave to cool.

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This is definitely a fork cake! Enjoy!

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Ice cream cone cupcakes.

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I know these babies have been popular in the USA for a while now, but here in the UK they’re still a bit of a novelty. With our church hosting a Light Party (alternative to Halloween) this afternoon, I figured the kids would love a bit of a treat. Here’s how to make these incredibly simple cone cupcakes:

Firstly buy the short ice cream cones which have a flat bottom so they’ll stand up. Make your cake batter and then cover a cupcake tray with tin foil. Push the cones through the foil (this works best of you puncture the foil worth a knife first). The foil will give them some stability and so them falling over in the oven.

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Then fill the cones with the cake batter up to the first line of the cone. As you can see from the pictures I was a little over enthusiastic with the batter and overfilled them which caused a few of them to spill over the sides during the baking process.

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Bake in a preheated oven at about 160oC for about 20 minutes or until a skewer comes clean. You’ll end up with something like this:

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Now for the icing. I made white  buttercream but wanted it to be a bit more colourful so in the piping bag I drew a line of red, purple, green and blue food colorings before carefully adding the white buttercream trying not to smudge the colours.

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Then, from the outside of the cupcake, start a swirl working inwards to create the affect of a ‘Mr Whippy’ ice cream.

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Everyone knows an ice cream isn’t complete without some adornment so I used peppermint straws as makeshift flakes.

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I had some left over buttercream so iced a few regular cupcakes with a rose style. For this start at the centre of the cake and swirl outwards.

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Well that’s all for today folks. I’ve got a party to go to! Here’s all this mornings baking ready to go…

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