Ingredients

• Caster Sugar x 227g

• Margarine x 227g

• Self Raising Flour x 227g

• Eggs x 4

• Vanilla Extract x 1/2 tsp

• Mrs Bridges Lemon Curd

• Meringue

• Caster Sugar x 107g

• Egg Whites x 2

Method

• • 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 meringue, whisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

  • Spoon the meringue evenly over the cupcake and use a fork to create peaks.

  • Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.