Coconut and Lemon Meringue Cupcakes.

The combination of a couple of leftover egg whites in the fridge (thanks to the mayo session), a hankering to experiment with lemon meringue pie and a jam jar of homemade lemon curd lead to my creating these delicious cupcakes.

They are so easy to make and are a little different thanks to the coconut sponge, a truly delicious partner to lemon.  The meringue is outrageously easy to make, whipped egg whites and sugar, you just spoon it on top of the cupcakes when they come out of the oven, then pop the whole lot under the grill to brown.  Each bite of cupcake gives you the sweet softness of meringue, a tang of lemon curd and light soft coconut sponge.  What's not to love?  And they look pretty damn pretty to boot.

These are especially for my father-in-law who I have heard on the grapevine is a fan of lemon meringue pie and is recuperating after a nasty tennis accident.

Ingredients (makes 9)

90 g unsalted butter
125 g caster sugar
165 g self raising flour
50 g dessicated coconut
2 eggs
90 ml milk
pinch of salt
couple of drops vanilla essence
9 tbsp lemon curd (homemade if possible, see my previous blog, or organic shop bought if not)

For the meringue

2 egg whites
100 g caster sugar

Method

1. Preheat the oven to 180C and grease or line a muffin tin.
2. In a large bowl beat the butter and sugar together until light and fluffy.  Then beat in the eggs one at a time, mixing well between additions.  Stir in the vanilla essence

3. Mix the flour, salt and coconut together in another bowl and then stir into the egg mixture alternating with the milk.  Stir to combine.
4. Soon the mixture into the tins and top, make a little dip in the centre of each and spoon in one tbsp of lemon curd per cupcake.

5. Pop in the oven and cook for 20 minutes or until risen and golden with the sponge bouncing back when pressed lightly with a finger.  Turn the oven to a high grill setting.

6. Whisk the egg whites until they form gentle peaks then whisk in the caster sugar a tsp at a time and whisking well between additions.
7. Remove the cupcakes from their tin and place on a wire rack on a baking tray.  Spoon oven large dollops of the meringue and shape into spikes...

then pop the muffins under the grill for a minute or two until golden brown, remove and devour...

Delicious and so beautiful.