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

• • Step 1: Preheat oven to 108°c (305 °F). Gas Mark 4 and line a 12 hole cupcake tin with paper cases.

    Step 2: Cream together the caster sugar and margarine until pale and fluffy

    Step 3: Add eggs one at a time, beating after each addition.

    Step 4: Add vanilla extract and beat again.

    Step 5: Finally fold in the flour 1/3 at a time.

    Step 6: Fill each paper case 2/3 full and bake for 12-20 mins until a skewer comes out clean.

    Step 7: When cupcakes are cool, cut a hole out of middle and fill with lemon curd.

    Step 8: To make the merinque, wisk the egg until soft peaks form. Continue whisking adding 11tbsp sugar at a time until the sugar is dissolved.

    Step 9: Spoon the merinque evenly over the cupcake and use a fork to creat peaks.

    Step 10: Place under a preheated medium grill for 1-2 mins or until the meringue turns golden brown.