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.

Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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