Food Network UK

Classic cupcakes with lemon meringue icing

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  • Simple sponge topped with light candy-pink meringue icing.
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Ingredients

  • For the cupcakes:

  • 210g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 2 large eggs, room temperature
  • 135g caster sugar
  • 170g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 2 tsp pure vanilla essence
  • 125ml milk

  • For the meringue Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 4 large egg whites
  • 135g caster sugar
  • 1 tsp lemon juice
  • 3g finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest
  • Pinch cream of tartar
  • Pinch fine salt
  • 1 to 2 drops pastel food colouring

Use imperial measurements

Method

How to make Classic cupcakes with lemon meringue icing

Equipment: Standard 12 (1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup ) muffin tin

1) Preheat the oven to 180C/Gas 4. Line the muffin tin with cupcake liners.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the flour, baking powder, and salt together in a medium bowl.

3) In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 mins. While beating, gradually pour in the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and then the vanilla.

4) While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 80ml batter per Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup cake).

5) Bake until a tester inserted in the centre of the cakes comes out clean, 20 to 25 mins. Cool cupcakes on a rack in the tin for 10 mins, then remove. Cool on the rack completely.

6) For the meringue: Bring about 5cm of water to a boil in a saucepan that can hold a mixer's bowl above the water. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Set the bowl above the boiling water and continue Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 mins. Transfer the mixture to a standing mixer fitted with the Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, about 5 mins. Add a few drops of desired food colouring and continue beating until it holds stiff peaks.

7) To decorate: Using a spoon, offset spatula or Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag, dollop, spread or Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the cupcake as desired.