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LEMON DAISY MERINGUE CUPCAKES

Whether you are planning to enjoy this Mother’s Day with your mom and a cup of tea or coffee, we know that there’s most certainly  room for cake.

Make this day a memorable one by baking her something special, inspired by the classic flavours of the best loved teas from the teahouses of London centuries – the Twinings Lemon Daisy Meringue Cupcakes.

Here’s how to prepare it :-

MERINGUE

Qty                  Ingredients

3                      Egg whites

240g               Sugar

Yellow food colouring

White chocolate, melted

Colour sprinkles

-Preheat the oven to 100C. On baking parchment draw circles the same size as your cupcake.

-Turn the sheet over and place on a baking tray.

-Whisk the egg whites till foamy. Gradually add the sugar and whisk till it forms stiff peaks. Dot a bit of meringue onto the baking paper to help it stick.

-Place 1/2 the mixture into a piping bag and cut a little piece off. Pipe a flower using the circle as a guide.

-Pipe over the flower 2-3 times to build height.

-Tint the remaining mixture yellow and repeat the step.

-Bake the meringues for an hour.

-Turn off the oven and leave the meringues to dry out for another 30 minutes.

-Once cooled, spoon a dollop of chocolate into the centre of the flowers and top with sprinkles to form the centre of the flowers.

You should have more meringue flowers than cupcakes. So choose your best ones to top the cupcakes and eat the rest.

LEMON CRUD

Qty                  Ingredients

4                      Egg yolks

2                      Lemon tea bags

200g                Sugar

100g                Butter

Zest and juice of 4 lemons

Whisk all the ingredients together except the butter. Place the mixture in a saucepan and cook till the mixture starts to coat the back of the spoon. Whisk in the butter and cook for 3-5 minutes. Remove from the heat and allow to cool down.

Any leftover curd can be poured into sterilised jars and placed in the fridge. Perfect on crumpets or over ice cream.

MAKES 10 CUPCAKES

Qty                  Ingredients

80g                  Butter

2                         Eggs

135g                Caster sugar

115g                Plain Flour

1 tsp                Baking powder

1/2 tsp             Bicarb

1/2 tsp             Salt

75g                  Greek yoghurt

135g                Caster sugar

Zest and juice of 1 lemon

FILLING

Lemon Curd

TOPPING

100g    Greek Yoghurt

1 tbsp  Icing sugar

1 tbsp  Lemon curd

-Melt the butter and infuse it with the content’s tea bag, lemon zest and lemon juice. Set aside to cool down.

-Whisk all the dry ingredients together. Add the butter mixture and the remaining ingredients and combine.

-Spoon the mixture into lined cupcake cases. Bake in the oven for 18mins-20mins.

-Once baked, place on a cooling rack to cool down completely. Make a little hole in the middle of the cupcake and fill with lemon curd.

-Stir the ingredients for the topping together. Spread a little on top of a cupcake and adorn with the meringue flowers.