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Lemon Meringue Cupcakes by Laura McNeill

Muffins and Scones

Why this recipe is special:
This recipe is inspired by the much loved lemon meringue pie and with its contrast of flavours and textures between the tart lemon flavours of the cupcake, the crumbly biscuit base and the light fluffy meringue icing it is a cupcake sure to satisfy.

Serves: 12

Ingredients:
Crust
•11/3C vanilla wine cookies
•4T melted butter

Batter
•2C flour (250g)
•4T sugar
•1/2C brown sugar (95g)
•1T baking powder
•1/2t salt
•1 egg
•1C milk
•3T butter melted
•1T lemon juice
•1T finely grated lemon rind

Meringue icing
•5 large egg whites
•1C sugar
•¼t cream of tartar
•Pinch of salt
•1t vanilla

Method:
For crust: Put cookies in a food processor and pulse until cookies are finely chopped. Add the melted butter and pulse until mixed well with the cookie crumbs. Press crust into the bottom of 12 paper cases and put in the fridge to set.

For batter: In a large bowl, combine flour, sugar, brown sugar, baking powder and salt. Make a well in the centre. In a medium bowl, beat the egg, add milk, butter, lemon juice and lemon rind. Pour egg mixture into flour mixture, stirring until just combined.
Pour mixture on top of crust mixture until paper cases are ¾ full and bake for 20-25 minutes in a 180oC oven. Leave to cool on wire racks.

For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes.

Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. Ice with an offset spatula.

  • Hansells