Lemon Meringue Cupcakes

Or possibly fairy cakes or muffins.  Who knows!

The Diamond Jubilee Weekend was clearly always going to need cake.  Choosing what particular cake was a much harder decision, but I was feeling lemony and the meringue was an additional challenge.

I used a basic sponge mixture of:

2 eggs

4oz self raising flour

4oz butter

4oz sugar

Which produced 12 cakes.  These were all beaten together and spooned into muffin cases, with a dollop of lemon curd then added on top.  Then baked for 15 minutes at 180 degrees.  Whilst this was baking the meringue was made by beating together 2 egg whites, then adding 4oz sugar and beating again until light and fluffy.  This was then spooned on top of the cakes and then put back in the oven for another 5 minutes.  The meringue is actually quite marshmallowy, and rather scrummy.

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