Lemon Meringue Cupcakes

I love Lemon Meringue Pie and Cupcakes so when I found this recipe I thought i'd give them a go. This was partly inspired by the review I did on the new Sleek MakeUP Pout Polish - they were really easy to make and taste amazing!

Ingredients

For the cupcakes

100g/3½oz butter, softened

100g/3½oz sugar

2 Teaspoons of vanilla extract

2 free-range eggs

100g/3½oz self-raising flour

1 lemon, zest only

75g/2¾oz ready-made lemon curd

For the meringue

2 free-range egg whites

100g/3½oz sugar

1. Preheat the oven to 180C/350F/Gas 4.
2. For the cupcakes, cream the butter, sugar and vanilla extract together in a large mixing bowl until pale, fluffy and well combined.
3. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.
4. Fold in the flour and lemon zest until well combined.
5. Place 12 paper or foil cupcake cases into the wells of a muffin tray, then spoon in the cupcake batter. Add a teaspoonful of lemon curd to the top of each cupcake.
6. Bake the cupcakes in the oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre.
7. Meanwhile, for the meringue, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, whisking continuously, until stiff peaks form when the whisk is removed and the mixture is thick and glossy.
8. When the cakes are cooked add a teaspoon of Lemon curd while they are still warm so that it melts.
9. Turn off the oven and preheat the grill to its highest setting.
10. Spoon or pipe the meringue over the cupcakes. Make sure it isn’t too tall as it will easily burn.
11. Place the cupcakes under the hot grill for 2-3 minutes, or until the meringue is golden-brown.