LEMON
MERINGUE CUPCAKES
INGREDIENTS
1 cup butter softened
1 teaspoon pure vanilla extract
1 cup caster sugar
3 eggs room temperature large
2 1/2 cups self-raising flour, sifted
1/2 cup milk
1 cup lemon butter
FROSTING1 cup butter softened
1 teaspoon pure vanilla extract
1 cup caster sugar
3 eggs room temperature large
2 1/2 cups self-raising flour, sifted
1/2 cup milk
1 cup lemon butter
3 egg whites
3/4 cup caster sugar
BAKING METHOD
Preheat oven 180°C. Line the cupcake tin with paper liners of your choice.Now Using an electric beater,In a large bowl beat the butter, vanilla extract and sugar togehterl until light and fluffy. Now Add the eggs, 1 at a time, beating thoroughly after each addition (mixture will separate at this stage). Now mix in half of the sifted self raising flour. Stir in half the milk(flour milk flour). Repeat with remaining flour and milk until well combined. Pour this batter in paper lined cupcake pans and bake for about 10-15 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Allow the cupcakes to cool.
Using a small knife, cut a wide round from the top of each cooked cupcake. Discard the tops removed from each of the cupcakes.. Spoon 2 teaspoons of lemon butter into each hole of the cupcake.. Place cupcakes on a large baking tray. Increase oven temperature to 200 degree C.Bake For 2-4 minutes or till the top of the cupcakes turn golden.Allow them to cool in the oven for about 10 minutes.
For the frosting In a large bowl Using an electric mixer, beat the egg whites and sugar until sugar is completely dissolved. Spoon mixture into a piping bag. Pipe the frosting mixture over lemon butter.YOUR LEMON MERINGUE CUPCAKES ARE READY.ENJOY..
