Plastic Challenge 2017
July 19, 2017 – 11:17 am | 4 Comments

What is the challenge?
June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
This is the third year of the challenge, which encourages people to pledge to cut down the amount of single-use plastics they …

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Home » Baking, Brand, Desserts and Puddings, Kids, Recipes

National Cupcake Week – Day 4 – Lemon Meringue Cupcakes

Submitted by on September 18, 2014 – 11:25 amOne Comment

Andy R - Lemon Meringue Cupcakes

Another keen baking member, Andy Reynolds sent us this in – a cupcake with a zesty difference!


  • 200g caster sugar
  • 100g softened butter
  • 2 eggs, plus 2 egg whites
  • zest 2 lemons, plus 2-3 tbsp lemon juice
  • 100g self-raising flour
  • 4 tbsp lemon curd
  1. Heat oven to 180C/gas mark 4. Beat 100g of the sugar and all the butter until pale, then add eggs  (Whole ones), beating in well each time. Stir in the zest and a squeeze of lemon juice, then fold in flour until the batter is a smooth consistency. If it’s a bit stiff, just add a bit more lemon juice
  2. Line a 12-hole bun tin with cake cases and put 2 large tablespoons of mix in each. Smooth then make a little dip in the centre. Bake for 10 mins.
  3. Meanwhile, place the egg whites into a bowl, whisk until peaks form, then whisk in the rest of the sugar a tablespoon at a time. Keep whisking until the mixture looks glossy and has thickened a little.

Take the cakes out of the oven, cut a small cone from the top (Like with a fairy cake), and spoon 1 teaspoon of lemon curd into each dip. Finally, top with the meringue foam. Return to the oven for 10-15 mins until the cakes are cooked through and meringue lightly browned. Leave to cool fully and enjoy!

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