I did some baking this week! I went for these delicious lemon meringue cupcakes! The sponge is so super soft and bouncy and they are topped with a meringue. They have such a unique taste and the meringue gives them that little bit extra! AND they didn't even take that long to make!
YOU WILL NEED:
For the sponge:
- 80 grams of softened butter
- 1 cup sugar
- 2 eggs
- 1/2 cup plain yoghurt
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1/4 teaspoon lemon extract
- 1 1/2 cups of self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the meringue:
- 4 egg whites
- 1 cup of sugar
SO. Once you have done the boring task of preheating your oven at 180° and preparing your cupcake cases, cream the butter and the sugar together until they are light and fluffy. Then add the eggs, one at a time and then beat in the yoghurt, lemon juice, peel and extract.In another bowl, mix together all of the dry ingredients - the flour, baking powder and baking soda, and then add this into your mixture.
You can then fill your cupcake cases until they are around 1/3 full and pop them in the oven until they are lightly browned and a toothpick comes out clean.
For the meringue, whisk the egg whites on a medium speed until soft peaks form. Then gradually add the sugar, whilst beating on a high speed until stiff, glossy peaks form. I then piped this onto my cakes, but you can just spread it on with a knife if you prefer! And then stick these in the oven for around 5 minutes, until the meringue is slightly browned.
Delicious, I love lemon meringue, my most fave cake.
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