Lemon Meringue Cupcakes

Cupcakes:

Lemon cream filling:

Meringue:

Cupcakes:

Preheated oven at 180°C. Line a muffin pan with cupcake holders. 

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.

Divide the mixture between the cupcake holders. Bake 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 cream cheese mixture in a piping bag and fill each cupcake.

Spread or pipe the meringue mixture on top of each cupcake.

Place under the grill to brown slightly or use a blow torch.  

HINTS & TIPS: 
If you want a slightly higher meringue, use 3 egg whites instead of 2 and 90 ml of castor sugar instead of 60 ml.