Lemon Meringue Cupcakes

Ingredients

1 stick (8 tbsp.) butter, at room temperature

1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

grated zest and juice of one lemon

3 tbsp. jarred lemon curd

To Decorate

3/4 cup granulated sugar

2 egg whites

~a 12-cup muffin pan~a piping bag with a star tip (optional)~ Makes 12~

~ Preheat the oven to 350'F, then line the muffin pan with paper lines

~ Bet the butter and sugar together i a bowl until pale and fluffy, then beat in the eggs, one at a time. Soft the flour into the mixture and fold in, then stir in the lemon zest and juice.

~ Spoon a good dollop of the mixture into each muffin cup and make an indentation in the center with the back of a tsp.. Drop in a dollop of the lemon curd, then top with the remaining cake mixture

~ bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

~ To decorate, put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Use a piping bag with a star tip to pipe a whirl onto the top of each cake or swirl the meringue over the cupcakes with a spoon. The frosting will firm up as the cupcakes sit, so for a soft meringue, let set for at least 30 minutes, and for a firm meringue, let set for at least 3 hours.

Enjoy! :)

From the book cupcakes by Susannah Blake