- 125g Unsalted Butter
- 125g Caster Sugar
- 125g Self-Raising Flour
- ½ Teaspoon Vanilla Essence
- 2-3 Tablespoons Milk
- Finely Grated Zest of ½ Lemon
I adapted this recipe from a basic fairy cakes so I could make lemon meringue cupcakes.
The inspiration for these came from Mrs V Freeman on Twitter.
Pre Heat oven to 200 degrees C Gas mark 6.
Cream together the softened butter and the caster sugar until light and fluffy. Add the vanilla essence add the flour and eggs and give this a good mix. Finally add a little milk (not too much) and the lemon zest.
I divided the mixture into 9 muffin cases in my cupcake tin.
Bake for 15-20 mins (keep an eye they need to be golden on top).
Remove and let them cool.
Put a dollop of homemade lemon curd (or shop bought) and add a little meringue hat (see recipe for meringues).