Meringue-topped Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- 2 eggs
- 1 cup self-rising flour
- 1 tsp Baking powder
- 1 finely grated lemon zest
- 2 Tbsps lemon juice
- For the lemon buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 Tbsps lemon juice
- yellow Food coloring
How healthy are the main ingredients?
eggPreparation 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 soft and creamy. Gradually beat in the eggs until smooth.
3.
Sift in the flour and baking powder and gently stir into the mixture with the lemon zest and juice until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 2-3 minutes, then place on a wire rack to cool completely.
5.
For the lemon buttercream: beat the butter until soft. Sift in the icing sugar and beat until until light and fluffy, then beat in the lemon juice and colouring.
6.
Spread on top of the cakes and decorate with mini meringues and silver baubles.
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