Lemon Meringue Cupcakes

INGREDIENTS

For Cupcake

227g Caster Sugar

227g Margarine

227g Self Raising Flour

4 Eggs

11 / 2tsp Vanilla Extract

For Filling

Mrs Bridges Lemon Curd

Meringue

107g Caster Sugar

2 Egg Whites

METHOD

Step 1: Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.

Step 2: Cream together the caster sugar and margarine until pale and fluffy

Step 3: Add eggs one at a time, beating after each addition.

Step 4: Add vanilla extract and beat again.

Step 5: Finally fold in the flour 1/3 at a time.

Step 6: Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.

Step 7: When cupcakes are cool, cut a hole out of middle and fill with lemon curd.

Step 8: To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

Step 9: Spoon the merinque evenly over the cupcake and use a fork to creat peaks.

Step 10: Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.