Heat oven to 350F/ 175C and line a 12-hole or 24-hole muffin tin with cupcake cases.
1.Mix the flour, sugar, lemon zest together in a large mixing bowl. 2.Beat the eggs into the yogurt, then pour into the dry ingredients with the melted butter. 3.Mix together with a wooden spoon or whisk until lump-free, (the consistency will be nice and thick but smooth). 4.Pour cupcake mix into cases filling 3/4 the way.
Bake for 20-22 mins until a wooden stick poked in comes out clean – the cakes will look pale and feel firm. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
Lemon Curd layer
Take a knife and smear a nice layer of Lemon Curd over the cupcakes. We used Trader Joe’s brand, glass jar (super yummy)!
To make enough topping for 24 cupcakes use 6 egg whites. 1. Beat egg whites until stiff peaks form. 2. Add sugar. 3. Use a piping tool to push meringue through. Pile the meringue about 2″ high. 4. Burn Meringue with kitchen burner, be careful to not catch the paper casings on fire!
What you need!
- 450g self-raising flour
- 350g golden caster sugar we used a mix of sugar in the raw and white sugar
- zest 3 lemons
- 6 eggs
- 200g natural vanilla yogurt
- 350g butter, melted and cooled a little
For younger kids substitute the meringue for a cooked meringue or icing. Meringue has raw eggs so it is not suitable for young children!