I'm so sorry the photos aren't better, however these are wonderfully light and fluffy to eat! I made the Cupcakes and the Frosting, but cheated when it came to the Lemon n Passionfruit filling (I bought the filling at New World and the brand was "Barkers"), however I'm sure you could easily make your own....hehe.
So here's the delicious Cupcake recipe!
Ingredients:
Makes approximately 30
31/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
240g unsalted butter
2 cups caster sugar
3 eggs
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
250g sour cream
Preheat your oven to 150° fan bake. (See "The Oven" tab on my blog before starting your oven).
Sift flour, baking soda, baking powder, and salt into a bowl and set aside.
In a mixing bowl beat up the butter until light and fluffy this takes about 2-3 minutes, then slowly add the sugar and beat until fluffy. Add your eggs one at a time making sure you scrap down the bowl after each egg.
Mix in your vanilla extract and zest.
Finally add 1/3 of your dry ingredients alternately with the sour cream. Repeat this process and make sure you start and finish with the dry ingredients.
Use a 1/4 cup to fill your cupcake papers and bake for about 20 minutes.
Insert a baking skewer into your cupcakes and when it comes out clean thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.
Once cooled you can fill them with the Barkers Lemon n Passionfruit filling and then frost with the below Meringue.
Meringue ingredients:
5 egg whites
1 cup caster sugar
Fill a saucepan with water and bring to the boil.
In your mixing bowl hand whisk the egg whites and the sugar until just combined.
Then pop the egg mixture over the boiling water and hand whisk for about 4 minutes (note: this is very hard and sore on your wrist, but hang in there). Your egg whites will become frothy and the sugar should be completely dissolved.
Then take your bowl and attach it to the mixer and whisk the egg whites until thick and glossy (this can take up to 8-10 minutes). Once the mixture is completely cooled you can then frost the cupcakes. I used a Wilton tip 1M, and a mini heat torch to slightly burn the Meringue......yummy!!!!
Meringue ingredients:
5 egg whites
1 cup caster sugar
Fill a saucepan with water and bring to the boil.
In your mixing bowl hand whisk the egg whites and the sugar until just combined.
Then pop the egg mixture over the boiling water and hand whisk for about 4 minutes (note: this is very hard and sore on your wrist, but hang in there). Your egg whites will become frothy and the sugar should be completely dissolved.
Then take your bowl and attach it to the mixer and whisk the egg whites until thick and glossy (this can take up to 8-10 minutes). Once the mixture is completely cooled you can then frost the cupcakes. I used a Wilton tip 1M, and a mini heat torch to slightly burn the Meringue......yummy!!!!
