You may also like
Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 9/16 cup butter soft
- 1 1/4 cups brown sugar
- 1 3/8 cups flour
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- lemon curd if you do not find it in the fine foods section of your supermarket, make the cream for a lemon meringue pie and use the surplus as a spread
- 2 egg whites
- 7 15/16 tablespoons white sugar
Method
- Preheat oven to 400 degrees Fahrenheit.
- Pour the flour, brown sugar, baking powder, milk, and eggs into a bowl and beat with an electric mixer for 2-3 minutes.
- Pour the mixture into baking cups and bake for 15-20 minutes (depending on cup size), the blade of a knife should come out clean.
- Once the cakes cool, carve them out with a small sharp knife.
- Fill them with lemon curd using a teaspoon.
- Beat the egg whites until stiff; when they have almost peaked, add sugar gradually.
- Put this meringue into a pastry bag and squeeze out pretty rosettes on top of each cupcake.
- Brown the cupcakes in the broiler for a few seconds.
