Lemon Meringue Cupcakes

We love lemon meringue pie so decided to turn one of our favourite desserts into cupcakes. We made our own lemon curd, however if its easier just buy your own. In addition we are lucky enough to own a blow torch so it made finishing off these cupcakes a lot easier. You can quickly cook the meringue in the oven, however we are unsure how reliable this is.

These cakes do take some time to make and there are quite a few steps to follow. Make sure you allow yourself enough time for the cakes to cool before putting the meringue on top. Even though they do take a while they are totally worth it and will leave everyone wanting to go back for more!

Lemon Meringue

Cupcakes
110g caster suagr
110g unsalted butter
2 eggs
110g self raising flour
1tsp baking powder
dash vanilla essence

Lemon curd
100g caster sugar
2tbsp corn flour
zest from 2 lemons
juice from 3 lemons
juice 1 orange
85g butter
1 egg
3 egg yolk

Meringue
4 egg white
200g caster sugar
2tsp cornflour

Cake method:
1) With an electric hand mixer or free standing mixer beat together the butter and sugar until fluffy.
2) Add the eggs with a tsp of the flour and mix
3) Add the remaining flour, baking powder and vanilla and beat together
4) Spoon the mixture into 12 cupcake cases and cook in the over for 12 minutes at 180C

Lemon curd method:
1) Put the cornflour, sugar and lemon zest in a saucepan and on a low heat gradually stir in the lemon juice.
2) Make the orange juice up to 200ml with water and gradually add this to the pan stirring constantly. Cook over a medium heat until the mixture thickens stirring until you have a smooth mixture.
3) When the mixture bubbles remove from the heat and add the cubed butter until it melts
4) Beat the egg yolks and whole egg together then stir into the pan. Return to the heat and stir vigorously until the mixture thickens and plops off the spoon then remove from the heat

Prepare the cake:
1) Once the cakes have cooled use an apple corer to take out the centre of the cupcake. You may need to use a knife to get rid of a little more cake
2) Fill the cake with the lemon curd and then put the cake you have removed back on top of the curd

Meringue:
1) Put the egg whites into a large mixing bowl and whisk until soft peaks
2) Add half the sugar a spoonful at a time whilst still whisking.
3) Whisk in the cornflour
4) Add the rest of the sugar a spoonful at a time and whisk until stiff

Prepare the topping:
1) Pipe the meringue onto the top of the cake or use a spoon
2) With a blow torch lightly cook/toast the meringue until golden

These are certainly a showstopper and the lemon curd in the middle a nice surprise for everyone enjoying the cupcake.

We hope you enjoy making and eating these as much as we did – don’t forget to share your recipes with us!

Epic Salted Caramel Chocolate Cake

It was our friends birthday so we took the opportunity to make an epic cake and decided to make a salted caramel chocolate cake. We took inspiration from a number of recipes including this Jamie Oliver one.

The beauty about this cake is that you can make as many tiers as you would like and decorate it how you like. We decided to do 3 tiers. The recipe below makes 2 tiers, so to make a third tier we just halved the recipe. We then sandwiched the cakes with salted caramel. We then completely covered the cake with salted caramel butter icing. We had so much icing left that we added cocoa powder to the icing to turn the icing chocolately and piped this on as decoration.

Cake Ingredients 
250g unsalted butter
250g dark chocolate
150ml espresso
250 self-raising flour
2tbsp cocoa powder
250g light brown soft sugar
250g golden caster sugar
100ml buttermilk
4 free range eggs

Salted Caramel ingredients
200g golden caster sugar
50g butter
75ml double cream
½ tsp salt

Icing ingredients
150g butter
350g icing sugar
100g carnation caramel
50ml whole milk
Pinch sea salt
50g cocoa powder

Method:

1) Preheat the oven to 150c and grease and line 2 cake tins
2) Melt the chocolate and butter in a bowl over water and then add the coffee.
3) In a large mixing bowl, using a hand mixer or free standing mixer beat together the flour, sugars and cocoa.
4) Add the buttermilk to the chocolate and mix. Beat the eggs with a fork in a jug and then add to the melted chocolate. Our mixer was very lumpy so we mixed it with an electric hand mixer.
5) Pour the chocolate mixture into the dry mixture and beat until combined, then pour into the prepared tins
6) Cook for 45 minutes in the oven, or until a skewer comes out clean.
7) While the cakes a cooling make the salted caramel by placing the sugar in a large saucepan with 50ml water and gently heat over a low heat, swirling it to ensure it doesn’t stick.
8) Turn the heat up and let the mixer simmer until you have a dark caramel. Cube the butter and whisk into the caramel with the cream until you have a smooth mixture, then add the salt.
9) Build your cake putting the salted caramel in between the layers
10) To make the icing whizz all the ingredients, except the cocoa powder together, you may need to add more milk. Cover the cake with the icing, you will not use it all.
11) With the remaining icing add cocoa powder to it and whizz together and use this icing as decoration.
12) Decorate the cake however you please, the bigger the better!

This cake took us 2 days to make and was so much fun! We had such fun decided firstly what kind of cake we wanted to make and had even more fun adapting the recipe to suit our needs. We also loved licking the bowl (who doesn’t), and decorating the cake too. There are so many ideas on Pinterest for epic cakes and I am sure we will be making another one soon!

Share with us your amazing cakes, we would love to see them!