MARY BERRY'S LEMON MERINGUE CUPCAKES RECIPE - BBC FOOD
Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand whisk.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
- Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
- Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
- To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
- Use a chef’s blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
- Sprinkle with the freeze-dried strawberries.
MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
Provided by CO.UK
Categories birthday party baking comfort food dessert
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
- Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
- Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
- Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
- Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
- Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
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CUPCAKES RECIPES - BBC FOOD
by Mary Berry. Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to …
From bbc.co.uk
From bbc.co.uk
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