Mary Berrys Lemon Cupcakes Lemon Icing Recipes

MARY BERRY'S LEMON CUPCAKES WITH LEMON ICING

Steps:

• Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
• Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
• Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

MARY BERRY'S LEMON MERINGUE CUPCAKES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.
• Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18-20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely.
• Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.
• To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Spread or pipe on the top of each cupcake and sit back in their tins.
• Use a chef's blowtorch to brown the meringues or slide the tray under the grill. Watch carefully and remove when golden-brown.
• Sprinkle with the freeze-dried strawberries.