Cake of the week: Lemon Meringue

by Caroline Cathcart

Ingredients

Makes 12 cupcakes

For the cake:

120g self raising flour

120g softened butter

2 eggs

120g caster sugar

2tbsp milk

1tsp vanilla essence

240ml buttermilk

Zest and juice of one lemon

For the meringue:

4 egg whites

225g caster sugar

12 bun cases and bun case baking tray

Method:

1. Pre-heat oven to 200°C, gas mark 6 and place bun cases in the baking tray.

2. To make the cupcakes put the flour, eggs, butter, sugar and milk in a bowl and beat until the mixture is smooth and thick.

3. Add the vanilla essence and the zest and juice from the lemon and mix together and set aside.

4. To make the meringue, whisk the egg whites until stiff on a medium speed. Once they are stiff, pour the cupcake batter into the bun cases and place in the oven for 20 minutes, until risen and golden brown on top.

5. Remove the cupcakes from the oven and dollop the meringue mixture on top and return to the oven until lightly brown and crackled. Beautiful and delicious!