Lemon Meringue Cupcakes
1st post off my old cupcake blog moved over 
I have made these many times since, also made a massive batch that was requested for a funeral.. About 80 cupcakes all up. Pics are crap compared to my new camera (luvv)
This is a recipe I adapted from a womans weekly. They are by far the tastiest, most impressive and best praised cupcakes I have made to date. My family were seriously impressed and my fiancees friends seemed to love them too! Yay, its always good when things go right eh. I must say these did take alot of time, in that they are really a 3 step reciepe.
Anyway here goes:
Coconut Lemon Curd Cupcakes
125g softened butter
the finely grated rind of 1 lemon
2/3 cup (150g) caster sugar
2 eggs
1/3 cup (80ml) milk
3/4 cup (60g) fine dessicated coconut
1 1/4 cups self - raising flour
Jar of Lemon curd for filling cupcakes - about 1/3 will be used
1. Preheat oven to 180/160 fan forced. (My oven is super hot so I used 150). Line 12 muffin cases.
2. Beat butter, rind, sugar and eggs until light and fluffy
3. Stir in milk and coconut then sifted flour. Spoon into cases and smooth tops off.
4. Bake cupcakes for 15 - 20 minutes until light brown
5. Cut a 2cm deep hole into the top of each muffin - fill with lemon curd, eat cake tops
Coconut Meringue
4 egg whites
1 cup (220g) caster sugar
1 1/3 cups (95g) finely dessicated coconut
1. Beat egg whites in a medium bowl with an eletric whisk until soft peaks form
2. Gradually add sugar beating till sugar dissolves
3. Fold in coconut.
Spoon Meringue into a piping bag (I used a paper lunchbag with the corner cut off) , pipe meringue onto top of cupcakes, starting from the outside going in a spiral to the middle.
Place cakes on oven tray and bake in hot oven (200) until meringue is lightly browned.
Enjoy. I should have piped meringue with a smaller hole in the bag, and made it prettier but it was my first experience with meringue ever! Probably would have helped if it was a bit thicker too.
Piccies
