Redcurrant Muffins with Meringue Topping
6,0 / 10
1 hr 15 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup superfine caster sugar
- 2 eggs (separated)
- 8 Tbsps sunflower oil
- 6 Tbsps milk
- ½ unwaxed lemon (juice and finely grated zest)
- 1 ½ cups Red currant
For the redcurrant puree: put the redcurrants and water in a pan. Bring to a simmer and cook for 5-10 minutes, until soft and pulpy.
Rub through a sieve, to remove the skins and pips, and while still warm sift in the icing sugar and stir to dissolve. Set aside to cool completely.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
Sift the flour and baking powder into a mixing bowl.
Whisk together the sugar, egg yolks, oil, milk, lemon juice and zest until smooth. Stir into the flour until blended.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Leave in the tin.
For the meringue: whisk the egg whites until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff. Add 3 tablespoons of the fruit puree and gently swirl it through to marble.
Spread any remaining fruit puree on top of the cakes.
Spoon the meringue on top of the cupcakes. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set. Place the cakes on a wire rack to cool completely.