lemon meringue cupcakes

Preheat the oven to 175°C (340°F/Gas 3–4). Line 12 x 80 ml (2½ fl oz/ cup) capacity muffin holes with paper cases. Sift the flour and baking powder together into a bowl. Place the butter and sugar in the bowl of an electric mixer and beat for 2–3 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required. Add the lemon extract and zest and beat to combine. Divide between the cases and bake for 18–20 minutes or until lightly golden and when a skewer inserted into the centre comes out clean. Cool in the tin for 4–5 minutes, then turn out onto wire racks to cool completely.

Using a melon baller, remove a scoop of cake from each cupcake. Fill each hole with 1–1½ tablespoons of lemon curd.

To make the meringue, place all of the ingredients in the top of a double boiler over medium heat and whisk continuously for 3–4 minutes or until the mixture is hot to the touch and reaches 50°C (122°F) on a candy thermometer. Remove the bowl and, using electric beaters, beat the mixture on high speed until glossy and stiff peaks form. Immediately cover each cupcake with meringue, using a spatula, then lightly toast with a kitchen blowtorch.

MAKES 12

185 g (6¼ cups) plain (all-purpose) flour

1½ teaspoons baking powder

125 g (4½ oz) unsalted butter, at room temperature

145 g (5¼ oz/ cup) caster (superfine) sugar

2 eggs

125 ml (4½ fl oz/½ cup) milk

½ teaspoon natural lemon extract

1 tablespoon finely grated lemon zest

60 g (2¼ oz/ ¼ cup) store-bought lemon curd

MERINGUE

130 g (4¾ oz) caster (superfine) sugar

95 g (3 oz) eggwhite

teaspoon salt