Lemon Meringue Cupcakes

31 August 2015


It's bake off time again! Now we're a bit further into the series I'm definitely enjoying this year a bit more, the dessert week challenges were super impressive and I'm starting to get a better sense of the bakers (go team Flora!).

Dessert week posed a bit of a problem for me this year though. Since I took my madiera cake into work a few weeks ago, I seem to have started an unintentional office bake along. It's been really fun so far, but I volunteered to make this weeks treats without thinking about the fact that I have to take a bus to get to my new job. I was a little bit stumped at first to think of a dessert that would actually make it to the office in one piece on a hot summer morning. Last year I made tiramisu for dessert week which was clearly never going to get there in one piece, and this weeks bake off signature challenge of creme brulee probably wouldn't do it either (and taking a blow torch into work would probably have got me into a lot of trouble with our health and safety officers...).


Then I remembered that I still had a packet of Dr Oetker surprise inside filling leftover from these, and these lemon meringue cupcakes were born. Combining all the flavours of one my favourite desserts (technically a pie, but dessert week really did test me this year) into one easily transportable cupcake. The tangy lemon filling is perfect combined with a creamy vanilla cupcake and soft marshmallowy meringue, saving enough of these ready to take to work was definitely a challenge. On a side note, does anyone else just get weirdly happy about making meringue? It's so fluffy and magical, 'icing' these cakes was definitely a highlight of my grey, drizzly bank holiday.

I'm entering these for this weeks Silver Mushroom Bake Along challenge, don't forget to check out their #bwbo tag for more bake off posts and let me know in the comments what you think of this series so far.

Surprise Inside Chocolate Cupcakes

Makes 12
Ingredients
Cupcakes
110g of caster sugar
110g of butter
2 eggs
100g self raising flour
1tsp baking powder
1tsp vanilla paste
1tbsp milk
1 packet of Dr Oetker surprise inside lemon centres* or 4-6 tbsp lemon curd

Meringue Icing
100g caster sugar
2 egg whites

Start by creaming the butter and sugar together until smooth, then whisk in the eggs and milk. Sift in the flour and baking powder and stir until the batter is smooth and well combined.

Bake at 180c for 15 minutes.

Wait until the cupcakes are cool enough to touch, then fill by inserting the nozzle on the surprise inside packet into the cupcake then squeeze the sauce inside. Repeat for the rest of the cupcakes and then leave to cool completely. (If you're using lemon curd instead of a surprise inside bag then put a few tablespoons of the curd into a piping bag and follow the same instructions)

To make the meringue whisk the egg whites until soft peaks form then slowly add the sugar and keep whisking until stiff and glossy. You should be able to hold up the bowl without any falling out.

Take a large nozzle and a piping bag and pipe the meringue on top of the cupcakes then toast lightly with a blow torch or under a low heat grill, until the edges are golden brown.

Let the icing set in the fridge before serving.

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