It was originally my intent to make several kinds of curd (lemon, pineapple and kiwi) but really didn’t have time, so I stuck with lemon. I was also thinking I would try to shape the meringue like ghosts (Halloween, you know?) but I was finishing these after several marathon days of baking and couldn’t be bothered. I just plopped the meringue onto the tops and broiled.
Lemon meringue cupcakes
2 cups flour
1 tablespoon baking powder
1/2 cup softened butter
1 1/4 cups sugar
1 teaspoon vanilla
3/4 cups milk
Preheat oven to 375F/180-185C. Line a cupcake pan with liners.
Whisk dry ingredients together in one bowl.
In a separate bowl, cream the butter and sugar together until smooth and fluffy. Add eggs, vanilla and 1/4 cup of the milk. Beat for a few minutes until the mixture is light. Alternately beat in dry ingredient mix and the remaining half cup of milk. Half-fill each cupcake liner.
Bake for 15-20 minutes (insert a toothpick into the center of cupcakes to check for doneness; a clean toothpick means the cupcake is ready). Cool on baking rack.
When cooled, hollow out the center of the cupcakes, discard the middle parts.