It was my birthday at the weekend, and I had my friends round for an incredibly civilised tea and cake session. I made; miniature lemon drizzles, brownies, cupcakes, pear pie, and lemon meringue cupcakes, which proved to be the favourite. I got the recipe from a cupcakes recipe book Tom gave me for my birthday last year. Two of my friends who attended on Sunday are allergic to wheat, gluten, and dairy, so I made all of the cakes without any of them. I’ve included the wheat & dairy free alternatives in the recipe below:
115g butter at room temperature (soya spread)
100g caster sugar
115g self-raising flour (wheat & gluten free flour- doves farm is excellent)
grated zest and juice of one lemon
6 teaspoons lemon curd
150g caster sugar
2 egg whites
Preheat the oven to 180°C.
Beat the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time. Sift the flour into the mixture, fold in, and then stir in the lemon zest and juice.
Spoon a small amount of the mixture into 12 cupcake cases. Put half a teaspoon of lemon curd on top each dollop of the cake mixture, and top with the remaining mix.
Bake for 17 minutes until risen and golden. Transfer to a wire rack to cool.
Whilst the cakes are cooling, put the sugar and egg whites into a bowl and set over a pan of simmering water. Whisk constantly for 5 minutes until the mixture is thick and glossy and stands in peaks.
Using a piping bag or spoon to swirl the meringue mix over the top of the cakes. Leave for 30 minutes for a soft meringue topping, and 3 hours for a hard meringue. A prize to anyone who manages to resist long enough for the hard meringue stage!