Mini lemon meringue cupcakes recipe
Combining all of the zesty deliciousness of lemon meringue pie with soft spongey cupcakes, these little beauties make a gloriously indulgent afternoon treat.
See method- Serves 12 (makes 12 cupcakes)
- 30 mins to prepare and 16-18 mins to cook, plus cooling
- 309 calories / serving
Ingredients
- 100g unsalted butter
- 100g caster sugar
- 2 eggs
- 100g plain flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 lemon, zested and juiced
- ½ tsp Sicilian lemon extract
- 200ml double cream
- 25g icing sugar, sifted
- 150g lemon curd
- 12 mini meringues
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1290kJ 309.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 25g
of the Reference intake
Carbohydrate 33.4gProtein 2.9gFibre 0.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases.
- In a mixing bowl, whisk the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt. Add the lemon zest, juice and extract; fold to combine.
- Spoon the mixture evenly into the cupcake cases. Bake for 16-18 mins, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 mins. Transfer to a wire rack to cool completely.
- To make the icing, whisk the cream to soft peaks in a bowl before combining with the icing sugar. To serve, spoon a heaped teaspoon onto each cupcake, then top with a little lemon curd and a mini meringue to finish.
Freezing and defrosting guidelines
Freeze the un-iced sponge cakes only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before icing and serving.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
