Tools

Stand mixers

 

Ingredients

• For the cupcakes:

• 120g unsalted butter 
• 120g caster sugar 
• 2 eggs 
• 120g self-raising flour 
• ½ of 1 lemon, zest

• For the lemon curd:

• 100g caster sugar  
• 2 lemon juice and zest 
• 50g butter, softened 
• 2 egg yolks

• For the meringue topping:

• 2 egg whites 
• 100g caster sugar 
• ½ tsp cornflour

Method

1. Makes: 12 cupcakes

2. To prepare, line your cupcake tin with cupcake cases. Preheat oven to 180°C
3. Fit the K-beater to the Cooking Chef mixing bowl. Add the unsalted butter, caster sugar, eggs, self-raising flour and lemon zest to the mixing bowl.
4. Select the Sponge Cake pre-set and adjust the time to 1 minute. Start mixing on speed 1 for 10 seconds, then slowly increase to speed 4 for the remaining 50 seconds. 
5. Scoop out the mixture evenly across the 12 cake cases.
6. Bake for 15 - 20 minutes or until light golden brown and a skewer comes out clean.
7. Transfer to a wire rack and allow to cool completely.
8. To make the lemon curd, fit a clean creaming beater to the machine. 
9. Add the sugar, lemon juice, lemon zest, butter and egg yolks into the mixer bowl and attach the splash guard.
10. Set the temperature to 60°C, stir speed 1 and mix for 5 minutes. Increase the temperature to 85°C, stir speed 1 and continue stirring for 10 minutes. Increase the temperature to 95°C, stir speed 1 and cook for another 10 minutes.
11. Check the mixture has thickened. Transfer into a sterilised jar and allow to cool slightly then leave to set in the fridge.
12. Once the cupcakes are fully cooled, add the lemon curd filling. Using a small, sharp knife, cut a small, deep circle into the centre of the cupcake, being careful not to go all the way through to the bottom.
13. Spoon in half a teaspoon of your homemade lemon curd into each cupcake until level with the top of the cupcake. Repeat this process for the remaining cupcakes.
14. For the meringue topping, add the egg whites, caster sugar and cornflour to the clean Cooking Chef mixing bowl. 
15. Attach the whisk tool and select the Italian Meringue pre-set, ensuring the splash guard is fitted. 
16. When the pre-set has finished, scoop the mixture into a piping bag fitted with a nozzle. 
17. Pipe the meringue mixture onto the top of the cupcakes. Using a Chef’s blowtorch or using a low setting on your grill, brown off the top of the cupcakes, watching very carefully to ensure they do not burn.
18. The cupcakes can be stored in an airtight container for 3 days.

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