LEMON MERINGUE CUPCAKES

Makes 12

“Of all the cupcakes we’ve had on the menu so far, this would have to be the most popular flavour. The curd has a nice tanginess to it so it sits happily with the cake and meringue without being dulled. When I started thinking about what recipes to put in this chapter this was probably one of the first things that got put on the pile. I gave the recipe to our exceptionally talented Administrations Manager, Lauren Treweek, with a supply of ingredients as well as a kitchen blowtorch and she went home after work that day and made a batch from start to finish and brought them in to work the next day for morning tea, thus establishing herself as our official recipe tester.” Catherine

LEMON CURD

5 eggs

155 g (5¼ oz) strained freshly squeezed lemon juice

finely grated zest of 1 lemon

150 g (5½ oz) unsalted butter

265 g (9¹/₃ oz) caster (superfine) sugar

Whisk the eggs in a large bowl to break them up, then strain through a sieve.

Combine the lemon juice and zest, butter and sugar in a heavy-based saucepan over medium heat, stirring until the butter has melted and the sugar has dissolved. Add a little of the hot lemon mixture to the beaten egg to warm it up, then, while whisking continuously, gradually add back into the remaining lemon mixture in the pan. Cook, stirring continuously and scraping the base with a wooden spoon, for 7–8 minutes or until it has thickened and coats the back of the spoon. Do not allow to boil or it will curdle. Pour into a container and cool.

Cover and refrigerate for 1 hour or until chilled.

Makes 600 g (1 lb 5 oz). This recipe makes more than you will need. You can keep the extra curd in the refrigerator for up to 2 weeks.

CUPCAKES

155 g (5½ oz) unsalted butter, at room temperature

155 g (5½ oz) caster (superfine) sugar

2 eggs

1 teaspoon vanilla extract

155 g (5½ oz) self-raising

(self-rising) flour

75 g (2²/₃ oz) milk

Preheat the oven to 185°C (365°F/Gas 4–5) and line a 12-hole, 125 ml (4 fl oz/½ cup) capacity muffin tin with paper cases.

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed for 2 minutes. Add the sugar and beat on medium–high speed for 5–8 minutes or until light and fluffy, stopping the mixer occasionally to scrape down the side of the bowl.

Add the eggs, one at a time, beating well after each addition and until the batter looks smooth, about 2–3 minutes, then add the vanilla extract and beat to combine.

While beating on low speed, add the flour and milk alternately, each in 3 batches, and beat until just combined.

Divide the batter evenly between the paper cases and smooth the tops. Bake for 15–20 minutes or until dark golden brown and the cupcakes spring back when their centres are lightly touched. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool until you can handle them.

ITALIAN MERINGUE

120 g (4¼ oz) caster (superfine) sugar

70 g (2½ oz) eggwhite

small pinch of cream of tartar

Combine the sugar and 40 g (1½ oz) of water in a small saucepan over medium heat and cook, stirring until the sugar has dissolved, then increase the heat to medium–high, brush down the side of the pan with a wet pastry brush to remove any residual sugar crystals and cook, without stirring, until the sugar reaches 121°C (250°F) on a candy thermometer.

Meanwhile, place the eggwhite and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form, then, while whisking continuously on medium speed, steadily pour the hot sugar syrup down the side of the bowl of the mixer (not on the whisk) into the eggwhite. Continue to whisk on medium speed until cooled and the meringue is thick and glossy, about 10–12 minutes. Place in a piping bag fitted with a small plain nozzle and use immediately.

TO SERVE

150 g (5½ oz) lemon curd

pure icing (confectioner’s) sugar, for dusting

Cut a hole from the centre of each cupcake. It should be big enough to hold ½ tablespoon of lemon curd. Fill the holes with the curd and dust with icing sugar.

Pipe the Italian meringue onto each cupcake, covering the curd completely. Alternatively, spoon the meringue on top of each cupcake. Use a kitchen blowtorch to gently brown the meringue, if desired.