12 servings
Prep: 10 mins,
Cooking: 30 mins
These small delights have a strong lemon flavour. You can use a good quality store-bought lemon curd instead of making your own or use a lemon-flavoured buttercream instead of the meringue if you'd like to change things up.
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Ingredients (20)
For the cupcakes
380 g | cake flour |
300 g | sugar |
7,5 ml | bicarbonate of soda |
2,5 ml | salt |
3 | eggs |
300 ml | sunflower oil |
lemon zest — from one large lemon | |
375 ml | amasi |
30 ml | fresh lemon juice |
For the lemon curd
3 | eggs |
3 | egg yolks |
250 ml | castor sugar |
lemon zest — from one lemon | |
180 ml | fresh lemon juice |
160 g | butter — cubed |
For meringue
2 | egg whites |
125 ml | castor sugar |
1 ml | cream of tartar |
1 pinch | salt |
2,5 ml | vanilla extract |
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