Foodie Friday: Lemon Meringue Cupcakes

so I have spent the last few days at my gdad’s.  I visited my Alzheimers grandma in her home, and she spoke her first word to me in five years – bearing in mind that I visit her every month.  Our conversation went a little like this:

“Are you alright, grandma?”

“no.”

And then she drifted again.  So that was nice.  

I also spent a good few hours being berated by my mother, which has meant that I spent most of today crying and feeling generally shit.  Literally everything set me off, and I was in one of those anxiety attacks that’s drawn out over the whole day and I am still feeling the effects now.  

Today’s recipe is back to cupcakes, because these are some of my favourites, and I love to make them when I feel shit.   So:

  
To make 12, you will need:

110g self raising flour

110g butter

110g sugar

2 eggs

1 teaspoon of vanilla extract

The juice and zest of one lemon 

1/2 teaspoon of baking powder 

And an oven preheated to 180C.

  1. Back we go on the creaming of the butter and sugar! I’m sure you’re all familiar with the process by now.  Remember to allow for tasting!
  2. At this point, add the eggs, vanilla essence and lemon, and give it all a good mix.  I like to think that doing the lemon at this stage gives the flavours a chance to infuse.  
  3. Add the flour and baking powder, and stir stir stir!
  4. Spoon the mix out into 12 cupcake cases, and slide it into the oven for 15 minutes.
  5. If you really want to go fancy, use this method from the raspberry cupcakes a few weeks ago, but omit the raspberries for lemon and white chocolate!

To make the finishing touches, you will need:

3 egg whites

150g caster sugar

A jar of lemon curd

  1. To make the meringue, first make sure that there are no impurities in the egg white, before whisking to form soft peaks.  Add the sugar a bit at a time until the peaks are stiff and glossy.
  2. Using a sharp knife, core the cupcakes and eat the bit you’ve removed. 
  3. Fill the hole with a teaspoon or so of lemon curd, and top with the meringue.
  4. Put the cupcake tray back under a hot grill until the meringue is browned.  WATCH VERY CAREFULLY – you don’t want them to burn!  They should look like this:    

Now try not to eat them all at once!

Hope everyone’s ok out there.

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