Recipe for sweet and delicious cupcakes filled with lemon curd and topped with meringue daisies

Ingredients
Meringue:
3 Egg whites
240g Sugar
Yellow Food Colouring
White Chocolate, melted
Colour Sprinkles

Lemon curd:
4 Egg yolks
2 Lemon tea bags
200g Sugar
100g Butter
Zest and juice of 4 lemons

Cupcakes:
80g Butter
2 Eggs
135g Caster Sugar
115g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarb
1/2 tsp Salt
75g Greek Yoghurt
135g Caster Sugar
Zest and juice of 1 lemon

Topping:
100g Greek Yoghurt
1 tbsp Icing Sugar
1 tbsp Lemon Curd

How to
Meringue:
Preheat the oven to 100C. On baking parchment draw circles the same size as your cupcake. Turn the sheet over and place on a baking tray

Whisk the egg white till foamy. Gradually add the sugar and whisk till it form stiff peaks. Dot a bit of meringue onto the baking paper to help it stick.

Place 1/2 the mixture into a piping bag and cut a little piece off. Pipe a flower using the circle as a guide. Pipe over the flower 2-3 times to build height. Tint the remaining mixture yellow and repeat the step.

Bake the meringues for an hour. Turn off the oven and leave the meringues to dry out for another 30mins.

Once cooled spoon a little dollop of chocolate into the centre of the flowers and top with sprinkles to form the centre of the flowers.

You should have more meringue flowers than cupcakes. So choose your best ones to top the cupcakes and eat the rest.

Lemon curd:
Whisk all ingredients together except the butter. Place the mixture in saucepan and cook till the mixture starts to coat the back of the spoon. Whisk in the butter and cook for 3-5 minutes. Remove from the heat and allow to cool down.

Any leftover curd can be poured into sterilised jars and placed in the fridge.

Perfect on crumpets or over ice cream

Cupcakes:
Melt the butter and infuse it with the contents of the tea bag, lemon zest and lemon juice. Set aside to cool down.

Whisk all the dry ingredients together. Add the butter mixture and the remaining ingredients and combine.

Spoon the mixture into lined cupcake cases. Bake in the oven for 18mins-20mins.

Once baked, place on a cooling rack to cool down completely Make a little hole in the middle of the cupcake and fill with lemon curd.

Stir the ingredients for the topping together. Spread a little on top of a cupcake and adorn with the meringue flowers

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Recipe provided courtesy of Twinings Tea.