LEMON MERINGUE CUPCAKES

LEMON MERINGUE CUPCAKES

- 125g Softened Butter

 - 2 teaspoons finely grated Lemon Rind

- 2/3 Cup Castor Sugar

- 2 Eggs

- 3/4 Cup Coconut

- 1 1/4 Cups SR Flour

- 1/3 Cup Milk

- 1 Jar Mitch's Preserves Lemon Butter

- 4 Egg Whites

- - 1 Cup Castor Sugar

 

Preheat oven to 180 degrees C and line a 12 hole muffin pan with paper cases.

Beat Butter, Rind, Sugar and eggs in a small bowl with an electric mixer until light and fluffy.  Stir in Coconut, then sifted Flour alternately with Milk.  Spoon mixture into cases.

Bake cakes for 20 mins or until cooked.  Cool on wire racks.  Increase oven to 220 degrees C

Cut a 2 cm deep hole in the centre of each cake, fill with the Mitch's Preserves Lemon Butter.  Discard Tops.

Make the meringue.

Spoon meringue into a piping bag fitted with a 1cm plain tube.  Pipe meringue on cakes.  Place on an oven tray.  Bake for 5 minutes or until meringue is browned lightly.  Alternatively you could use your kitchen blow torch if you have one.

 

This recipe is courtesy of my beautiful Womens Weekly "The Best-Ever Collection" book.  I've just re jigged it to suit our product.  Hope you enjoy.  They're pretty addictive.