HomeBakingEric Lanlard’s Lemon Meringue Cupcakes Take part in the ‘Be a Star, Bake a Cake’ campaign with Eric Lanlard’s zesty creation. These cupcakes are a delicious mix between a lemon sponge cake and a lemon meringue pie Ingredients For the cupcakes: • 100g (31⁄2oz) unsalted butter, softened • 100g (31⁄2oz) golden caster sugar • 1 vanilla pod, split • 2 eggs • 100g (31⁄2oz) self-raising flour, sifted • Finely grated zest of 1 lemon • 75g (23⁄4oz) ready-made or home-made • Lemon curd For the meringue: • 2 egg whites • 100g (31⁄2oz) caster sugar Method 1 Preheat the oven to 180oC (fan 160oC)/350oF/gas mark 4. Line a 12-cup muffin tin with cupcake papers. 2 For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl, using an electric hand whisk, 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 sifted flour and lemon zest until well combined. 4 Spoon the cupcake batter into the cupcake papers. Add 1 tsp of lemon curd to the top of each cupcake. 5 Bake the cupcakes in the preheated oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre. 6 Meanwhile, for the meringue, whisk the egg whites until soft peaks form when the whisk is removed. 7 Gradually add the sugar, whisking continuously, until stiff peaks form when the whisk is removed. The mixture should be thick and glossy. 8 When the cakes are cooked, turn off the oven and preheat the grill to its highest setting. 9 Spoon the meringue into a piping bag with a small plain tube and pipe some in a spiral on top of each cupcake. 10 Place the cupcakes under the hot grill 2 minutes to colour (or you can use a kitchen blowtorch to toast the meringue). Recipe taken from Home Bake by Eric Lanlard published by Mitchell Beazley © photography, Craig Robertson.