Meringue-topped Citrus Cakes
1 hr 30 min.
- For the cupcake batter
- ⅔ cup self-rising flour (sifted)
- ½ cup golden caster sugar
- ½ cup Margarine (softened)
- 2 large eggs
- 1 tsp vanilla extract
- For the lemon curd
- 1 cup caster sugar
- 2 Tbsps Corn starch
- 1 cup lemon juice
- ¾ cup butter (cubed)
- ½ cup water
- 6 large egg yolks
- 2 large eggs
- For the meringue
- 2 large egg whites (at room temperature)
- ½ cup caster sugar
- 1 tsp Corn starch
- 1 pinch salt
- For the garnish
- Chocolate decoration (flowers, lemons, butterflies etc.)
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12 tin cupcake tray with 8 large cupcake cases, preferably yellow.
Combine all the ingredients for the cupcake batter in a large mixing bowl.
Beat using an electric whisk for 2 minutes, scraping down the sides from time to time.
Spoon the batter evenly into the cupcake cases and bake for 15-20 minutes until they are golden, risen and a cupcake tester comes out clean from their centres.
Meanwhile, start preparing the lemon curd; combine the lemon juice, cornflour and sugar in a small saucepan.
Add the water and bring to a simmer over a moderate heat, whisking continuously until you have a thickened lemon sauce.
Once the mixture starts to bubble, remove from the heat and beat in the butter until smooth and glossy.
Whisk together the egg yolks and whole egg in a separate mixing bowl, then add to the lemon filling and return to a medium heat.
Continue to whisk all the time until the mixture thickens and falls from the whisk when tapped against the side of the saucepan. Remove from the heat and set to one side.
Once the cupcakes are ready, remove them from the oven and move immediately to a wire rack to cool.
Increase the oven to 200°C | 400F | gas 6.
Prepare the meringue by whisking the egg whites with a pinch of salt in a large, clean mixing bowl until they form soft peaks.
Add half of the caster sugar, a tablespoon at a time, beating well between additions until fully incorporated.
Whisk in the cornflour, then the remaining sugar the same as before, whisking well between additions until you have a thick, glossy meringue.
Spoon into a piping bag fitted with a 2-3cm fluted nozzle. Grease and line a baking tray with a little oil and a sheet of greaseproof paper.
Pipe 8 rounds of meringue onto the paper that come to a peak about 5cm above their bases.
Bake the meringues for 10-14 minutes until set and coloured at the edges. Remove from the oven and let them cool on a wire rack.
Once the meringues are cool enough to handle you can start assembling the cupcakes; gently re-heat the lemon curd over a low heat so that it is barely warm.
Spoon generous tablespoons of the curd on top of the cupcakes then sit a meringue on top of the curd.
Garnish the cupcakes with the assorted edible sugar paste decorations before serving.