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For the sponge:
For the lemon curd:
For the meringue:
Let’s get cracking! Whisk together your flour and baking powder and set aside. Combine sugar, eggs, mayo and vanilla bean paste until you get a creamy, fluffy consistency. Gently stir in flour mixture.
Weigh 50g of batter into each cupcake case and bake on 180°c for 30 minutes until golden brown.
For the curd centres, dissolve xylitol in juice over heat. Remove from heat. Slowly whisk in beaten eggs and add the zest. Return to the heat until thick (about 2 mins). Use an apple corer to remove the centre of your cupcake (cut to the middle of the cupcake, not all the way down). Then fill ’em with the tart curd.
For the meringue topping, whisk the egg whites with cream of tartar until stiff peaks have formed (this takes a few minutes). Whisk in the sugar until your mix is nice and glossy. Using a 1M JEM piping nozzle (or your favourite alternative), spoon your frosting into your prepared piping bag and swirl onto your cupcakes then put the frosted cupcakes back in the oven for 35 minutes at 140 fan (160 convection).
P.S. Top tip: Make mini versions of these if you have many mouths to feed. And if you’re feeling bold, use a blow torch to finish off your meringues like a pro – easy does it! Disclaimer: requires patience.