Vanilla Lemon Meringue Cupcakes

Ingredients:

For the Cupcakes:
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
2 tsp Vanilla Mart Extract
Zest of 1 lemon
2 tbsp milk

For the Lemon Filling:
100g lemon curd

For the Meringue:
2 egg whites
100g caster sugar

Method:

• Preheat oven to 180°C and line a muffin tin with cupcake cases.
• Beat butter and sugar until pale and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract and lemon zest.
• Fold in the flour and milk.
• Divide the batter between the cases and bake for 18–20 minutes.
• Once cooled, make a small hole in the centre of each cupcake and fill with lemon curd.
• Whisk the egg whites until soft peaks form.
• Gradually add the sugar and whisk until glossy and stiff.
• Pipe the meringue onto the cupcakes.
• Lightly brown the meringue with a kitchen blowtorch before serving.