Preparation time: 10 minutes
Cooking time: 25 mins
Overall cooking time: 35 mins
227g Caster Sugar
227g Self Raising Flour
11 / 2tsp Vanilla Extract
Mrs Bridges Lemon Curd
107g Caster Sugar
2 Egg Whites
Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.
Cream together the caster sugar and margarine until pale and fluffy
Add eggs one at a time, beating after each addition.
Add vanilla extract and beat again.
Finally fold in the flour 1/3 at a time.
Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.
When cupcakes are cool, cut a hole out of middle and fill with lemon curd.
To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.
Spoon the merinque evenly over the cupcake and use a fork to creat peaks.
Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.