Foodie Friday: Lemony Meringue Cupcakes

OLYMPUS DIGITAL CAMERA(Makes 12)

Ingredients:
115g low-fat spread suitable for baking, softened
8 tbsp sweetener
170g self-raising flour
4 medium eggs, plus 2 large egg whites
Finely grated zest of 1 unwaxed lemon
A few drops of lemon extract
60g caster sugar
1 level tsp icing sugar, to decorate

Method:
1. Preheat your oven to 190C/fan 170C/gas 5. Line a 12-cup bun tin with paper cupcake cases.
2. Put the spread, sweetener, flour, whole eggs, lemon zest and extract in a bowl and beat with an electric hand whisk until smooth. Divide the mixture between the cases and bake for 20-25 minutes, or until risen. Place on a wire rack to cool.
3. Put the egg whites in a clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Turn the speed up to high and add the caster sugar a spoonful at a time, beating for a few seconds between each addition. When all the sugar has been added, whisk until stiff and glossy.
4. Spoon or pipe the meringue over the cooled cupcakes. Using a cook’s blowtorch, carefully heat the meringue until golden brown. Alternatively, transfer the cupcakes to a baking tray and place under a hot grill for a few seconds until lightly golden. Dust over the icing sugar and serve.

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