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!

It’s okay to stand up for yourself!

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Recently we were put in a situation where we had to stand up for ourselves. At first we were scared to speak up, we felt intimidated by the group of people that we didn’t know very well. The problem was ruining our weekend and after a quick chat we decided we had every right to speak out as we were not the ones in the wrong.

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Standing up for yourself can be really challenging and incredibly scary but once you have done it you will feel a sense of relief and so much better about yourself afterwards. I think people sometimes think that standing up for yourself can make you argumentative but that doesn’t have to be the case, people should respect your opinion.

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When we don’t stand up for ourselves we end up feeling frustrated and misunderstood.   We have walked away from so many situations and end up wishing we had dealt with the situation differently and spoken up.

In the last few years we have learnt to stand up for ourselves and one another why should we let people walk over us and think it is okay to be disrespectful. It has taken hard work, perseverance and hundreds of pep talks but we are finally there and we will not be turning back anytime soon.

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BLOGMAS Day 19 – Christmas Sausage Rolls

Recently we have done an awful lot of sweet baking, so decided it was time to bake something savoury. What better time of year to do some savoury baking and crack out the sausage rolls. We didn’t fancy making ordinary sausage rolls but Christmas themed ones. Actually you can’t really call them sausage rolls either, I think they should be called sausage pin wheels.

We skinned some fat cumberland sausages and placed in a large mixing bowl. We added wholegrain mustard, mixed herbs and some dried cranberries and mixed together with our hands.

We rolled out puff pastry (well actually we bought ready rolled, so didn’t exactly roll it ourselves!). We then mixed together in a separate bowl honey and dijon mustard then coated the pastry in it. We then spread over the sausage mix.

We rolled the pastry up and cut up, about 2cm thick and placed on a baking tray. The pinwheels cooked in a 180 degree oven for around 25 minutes.

Hey presto, you have some delicious christmasy sausage pin wheels – these will certainly impress your guests!