Dessert

LANCEWOOD® LEMON MERINGUE CUPCAKES

12

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

Ingredients

Cupcakes:
500 ml cake flour
250 ml castor sugar
7.5 ml baking powder
A pinch of salt
Zest of 2 lemons
3 extra large eggs
125 ml LANCEWOOD® Double Cream Plain Yoghurt
5 ml vanilla essence
250 ml butter, melted and slightly cooled 

Lemon cream filling:
115 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 ml castor sugar
15 ml lemon juice 

Meringue:
2 extra large egg whites
60 ml castor sugar
1 ml cream of tartar
5 ml vanilla essence

Method

Cupcakes:
Sift the flour, castor sugar, baking powder and salt together twice.  Add the lemon zest and mix through.  Beat the eggs, yoghurt and vanilla essence together.  Add the butter in a thin stream while beating.  Mix into the dry ingredients.  Line a muffin tin with cupcake holders.  Divide the mixture between the cupcake holders.  Bake in a preheated oven at 180°C for 20 minutes.  Leave to cool.  

Filling:
Beat the cream cheese, castor sugar and lemon juice together.  Set aside.   

Meringue:
Beat the egg whites until soft peaks form.  Add the sugar a little at a time while beating continuously.  Add the cream of tartar and vanilla and mix through.  

To finish:
Use an apple corer and remove the centre of each cupcake.  Place the Lancewood cream cheese mixture in a piping bag and fill each cupcake with the mixture.  Spread or pipe the meringue mixture on top.  Place under the grill to brown slightly or use a blow torch.  

Cook’s Notes:
If you want a slightly higher meringue, use 3 egg whites instead of 2 and 90 ml castor sugar instead of 60 ml.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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