Lemon meringue fairy cakes
I’ll be honest, I lost my baking mojo for a while. Not even really sure why. And it’s actually the weirdest thing that has inspired me again: Instagram.
My hideous Blackberry (well, Blackberries, I had four, all in all) was finally replaced by my phone company (they were sick of the whining… and the crying… I was on first name terms with every call centre member) by a really stonkingly handy and practical Samsung Galaxy S2. I’m LOVING it. The emailing, Twitter and Facebook are all top drawer and – finally – I can have Instagram! Taking pictures has become fun again. I’ll leave you to judge how I’m doing, but here’s my first recipe photographed, and edited with Instagram and Pixlr-o-matic.
These are slightly different, and a bit easier, than the lemon meringue fairy cakes using lemon curd as a filling. I like those too, but to quickly whip up on a lazy Sunday afternoon, this recipe can’t be beaten. It’s a really simple ‘pound cake’ or fairy cake recipe, enhanced with lemon, and topped with fluffy meringue.
You will need:
170g softened butter
170g caster sugar
3 eggs
1 lemon, zested and juiced
170g self raising flour
So firstly, beat the butter and sugar until very pale and creamy (or whiz it in the food mixer). Then break the eggs into a bowl and gently mix in the lemon zest and juice with a fork. Add this, a little at a time, to the mixture, making sure it comes together. It’s a good idea to have the flour already weighed out, so if it starts to look a bit curdly, you can add in a tablespoon to bring it together again.
Plop a tablespoon of the mixture into each of 12 paper cases (I used my new Tala bakeware – it weighs a ton, but is so hard wearing and easy to clean – a must have for us cakey bakers) and bake at 180/gas 4 for 15-20 mins until they’re just springy when touched. Set aside to cool while you make the meringue:
You will need:
2 egg whites
115g caster sugar
If you want to go mad and pipe them in an exuberant, pillowy clouds, then double up, but I used this amount and it covered 12 cakes.
It’s best not to pipe the meringue into too much of peak anyway, as it then burns under the grill before the rest of it has had a chance to colour, so try and keep your piping quite ‘flat’. Using a large star shaped nozzle, start at the outside and work in.
Anyhoo, so using a food processor, or just a very clean bowl, a whisk and lots of elbow grease, whip up the egg whites until they form stiff peaks. Now you can start to add the sugar, a spoonful at a time, while continuing to whisk. Check occasionally that all the sugar has ‘melted’ into the meringue. It shouldn’t feel gritty to the touch. Because you’re piping, I give it an extra whizz in the machine to make sure it’s really thick and holds its shape.Then, when glossy and smooth, just pipe (or dollop) the meringue onto the cupcakes and pop them under a very hot grill (or have a go at them with a blowtorch if you’re hard core) until they’re nicely caramelised, but hopefully not burnt. The usual warnings about people who shouldn’t eat raw eggs apply here.
6 Responses to “Lemon meringue fairy cakes”
This one’s quite a good one to practice with as the meringue (if you whip it long enough) is nice and firm and will hold its shape well. Fill your piping bag then twist the top and hold the twist shut between your thumb and index finger, closing your other fingers around the bag so you can apply gentle pressure, then guide the nozzle with your other hand – start on the outside and work in a smooth circle towards the middle.
Practice makes perfect!