These cupcakes turned out to be amongst the prettiest I have made when coupled with The Cupcake Wrapper Co.‘s stunning Yellow Spot cupcake wrappers. They have some gorgeous designs available, the Pink Paris featuring the Eiffel Tower is one of my favorites. All the wrappers are made from card stock and are lightly laminated so you can use them over and over again! I also got to use my kitchen blow torch for the very first time which was extremely fun. Every kitchen should have one of these – I can now toast marshmallows whenever I like.
It’s been a busy festive season for me, starting early with the birth of my niece on the first of December, two more nieces birthdays followed shortly after. Then of course the mad rush of Christmas took hold and finally the New Years Celebrations. I have really enjoyed all the festive cooking and look forward to sharing all my recipes over the next few weeks. It really surprises me just how fast my ‘waiting to blog’ recipe lists grows. I have always enjoyed trying new recipes and cooking a wide variety of food (well, I should say ‘baking a wide variety of desserts’).
The idea of creating something with just a few simple ingredients still mesmerises me. Baking is quite diverse when you think about how limited the ingredients are. Almost everything starts from a base of butter, eggs, sugar and flour and yet the range of cakes, pastries and cookies created from this handful of ingredients is immense. I love the transformation the oven brings…. one minute a bowl of sloppy but delicious mess and within no time it’s a transformed to a edible delight with the most beautiful aroma. I can’t think of anything better then enjoying the scent of freshly baked anythings oozing out of my oven and filling my house and kitchen. Bread would have to be at the top of the most delicious oven scents along with Chocolate Chip Cookies.
Lemon Meringue Cupcakes
For the Cupcakes:
- 125g butter, softened
- 2 teaspoons finely grated lemon rind
- 2/3 cup (150g) caster sugar
- 2 eggs
- ¾ cup (60g) desiccated coconut
- 1¾ cups (185g) self-raising flour
- 1/3 cup (80ml) milk
For the lemon curd:
- 4 egg yolks
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) lemon juice
- 40g butter
For the meringue:
- 4 egg whites
- 1 cup (220g) caster sugar
- For the lemon curd: Combine ingredients in a small saucepan; whisk constantly, until mixture thickens slightly. Remove from heat. Cover surface with plastic wrap; refrigerate until cold.
- Preheat the oven to 180°C (160°C fan-forced). Line 12-hole muffin pan with paper cases.
- Beat butter, rind, sugar and in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time and beat until incorporated.
- Stir in the coconut, then sifted flour and milk. Divide mixture among cases; smooth surface. Bake for about 20 minutes or until cooked. Cool cupcakes on wire racks. Increase oven to 220°C (200°C fan-forced).
- Cut a 2cm-deep hole in centre of each cake, fill with Lemon Curd; discard tops.
- For the meringue: Please egg whites in a large bowl and beat with an electric beater until soft peaks form. Add sugar 1 tbs at a time and continue beating until thick and glossy and sugar has dissolved. Spoon meringue into a piping bag fitted with a 0.5cm (1/4 inch) round tip. Pipe meringue on cakes; lightly brown with a kitchen blow torch or place on oven tray. Bake about 5 minutes or until is browned lightly.