Anna Olson's Lemon Meringue Cupcakes

The meringue is a version of seven-minute frosting, perfectly suited to contrast the tangy lemon cake. Makes 16 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 1 1/4 cups sugar (310 mL)
• 2 tsp finely grated lemon zest (10 mL)
• 1 large egg, room temperature
• 1 tsp vanilla extract (5 mL)
• 2 cups cake and pastry flour (500 mL)
• 2 1/2 tsp baking powder (12 mL)
• 1/2 tsp salt (2 mL)
• 3/4 cup buttermilk, room temperature (175 mL)
• 2 tbsp lemon juice (30 mL)
• 5 to 6 tbsp lemon marmalade or lemon curd (75 to 90 mL

Meringue:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar (2 mL)
• 2/3 cup sugar (150 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Cream the butter, sugar and lemon zest until smooth. Beat in the egg and vanilla. In a separate bowl, sift the flour, baking powder and salt. In another bowl, stir the buttermilk and lemon juice together. Alternate between adding the flour and the buttermilk mixtures to the butter mixture, starting and ending with the flour, and blending well after each addition. Spoon the batter into the paper baking cups and bake for 20 to 25 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

• Preheat the oven to 375˚F (190˚C) and place the cooled cupcakes on a baking sheet. Spoon a teaspoonful of lemon marmalade or curd in the centre of each cupcake top. Whip the egg whites with the cream of tartar until foamy and then continue whipping, slowing adding the sugar until the whites hold a stiff peak (the whites stand upright when the beaters are lifted). Spoon the meringue into a piping bag and pipe swirls to completely cover the marmalade or curd on top of each cupcake. Bake the cupcakes for 6 minutes until the meringue browns slightly, and then cool to room temperature.

The cupcakes can be stored chilled for up to two days, but are best enjoyed at room temperature.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!