Glazed Cakes with Lemon Filling
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup self-rising flour (sifted)
- 1 unwaxed lemon (finely grated zest)
- 4 Tbsps Lemon curd
- For the meringue
- 2 egg whites
- ½ cup caster sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale, fluffy and well combined.
3.
Add the eggs, one at a time, and beat until fully incorporated into the mixture.
4.
Fold in the flour and lemon zest until well combined.
5.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Using an apple corer, make a small hole in the centre of each cupcake, going about a third of the way through the cupcake.
7.
Spoon about 1 teaspoon of lemon curd into the hole in each cake. Replace the tops.
8.
For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
9.
Heat the grill to its highest setting.
10.
Spoon the meringue over the cupcakes and form into spikes using a knife.
11.
Place the cupcakes under the hot grill for 2-3 minutes, until the meringue is tinged golden-brown.
