LEMON FILLING CUPCAKES RECIPES

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MARY BERRY'S LEMON MERINGUE CUPCAKES RECIPE - BBC FOOD



Mary Berry's lemon meringue cupcakes recipe - BBC Food image

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

100g/3½oz baking spread or softened unsalted butter
150g/5½oz self-raising flour
150g/5½oz caster sugar
3 tbsp full-fat milk
2 free-range eggs
1 unwaxed lemon, finely grated zest only
7g freeze-dried strawberries (available in large supermarkets), to decorate
lemon curd
2 free-range egg whites
100g/3½oz caster sugar

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.

LEMON SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Sheet Cake Recipe: How to Make It - Taste of Home image

Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze it before serving. —Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 35 servings.

Number Of Ingredients 9

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

  • In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

Nutrition Facts : Calories 141 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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