Lemon Meringue Cupcakes

One of my favoriate cupcakes recipes to date. These are really moist and zesty. lemonmerignue


Recipe makes 6 cupcakes

For the cupcakes

  • 100g butter, softened
  • 100g caster sugar
  • 1 teaspoon of Vanilla extract (I like the one with seeds in)
  • 2 eggs
  • 100g self-raising flour
  • Zest of 1 lemon

For the lemon curd

  • 180g golden caster sugar
  • Juice of 2 lemons
  • 2 eggs
  • 110g unsalted butter, cut into cubes

For the meringue topping 

  • 2 egg whites
  • 50ml water
  • 100g caster sugar

To decorate

  • Zest of 1 lemon
  • Edible glitter if you want a bit of sparkle


  1. Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
  2. For the lemon curd, place the lemon juice and caster sugar in a large heat proof bowl. Add in the butter and eggs and whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened (takes about 10minuets maybe a bit longer) then remove from the heat and allow to cool and thicken.  This recipe makes allot of lemon curd so you may want to have a jar on stand by to store some.
  3. For the cupcakes, cream the butter, sugar  and vanilla essence in a large mixing bowl until pale and fluffy. Add the eggs in one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour and lemon zest.
  4. Place a couple of teaspoons of batter in the bottom of each cupcake case. I like to mould mine around the sides of the cases with a spoon to create a crater to put the lemon curd in (about a teaspoon). Then place about another teaspoon of cake mix onto the top of the filled crater.
  5. Bake the cupcakes in the oven for 18 minutes, or until pale golden-brown.
  6. While your cakes are baking you can start on the meringue.  First make a sugar syrup by dissolving the sugar in the water. You can do this over a pan of water or on a low heat in a pan.  While the sugars dissolving whisk the egg whites in a bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup, continuing to whisk, be careful the syrup doesn’t touch the whisk directly. Keep whisking until the meringue mixture is thick and glossy and has cooled down.
  7. Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch or your grill, toast until the topping is a nice light brown. To decorate zest over some lemon and if you want some glitter.

Melt in the mouth short bread

One of my most vivid memories from my school days was the short bread at break time.  Until I tried this recipe I had no idea how they did it. That warm comforting feeling when you bit into one, some how despite its crispness it just seemed to melt away in your mouth.  I adapted this recipe from one of Jamie olivers and it simply is the best I’ve tried.


  • 250g Unsalted butter (left a room temperature)
  • 125g Fine caster sugar or golden for a more caramel taste
  • 250g Self raising flour
  • 75g Semolina
  • 75g Corn Flour
  • 1 vanilla pod or a teaspoon of vanilla essence
  • You can Jazz these up with chocolate chips or freeze dried strawberries

Method: Preheat oven 150 c. Cream together the butter and sugar until light and fluffy. Whilst still mixing slowly sieve in the flour semolina and cornflour. Then add the vanilla and anything else you would like. The dough will be soft and don’t worry if its not to firm you wont be able to role it. Butter and line your baking tin (I use a 9-15inch). Press your dough firmly into your tin making sure its spread evenly. You don’t want your short bread falling apart.  Prick the dough with a fork I do it in even rows but it dosen’t really matter. Place in the oven for 50 minutes until golden brown. Remove from oven and place on a wire rack to cool. Do not try to remove the shortbread from the in until cooled as they will firm up.   Cut the shortbread into rectangles or squares and scatter with caster sugar.

Banoffee Cupcakes


My boyfriends a big banoffee fan, and having seen him devour most of the batch I think they were a hit.  This recipe makes a particular moist sponge which isn’t claggy and the dulce de leche butter cream is very scrummy.  I would have liked to finish them off with some white chocolate coated banana chips but I couldn’t seem to find any short notice.

Make sure your banana’s are nice and ripe otherwise you won’t get a smooth texture to your sponge.



  • 150g Self raising flour
  • 1 Teaspoon baking powder
  • 125g Golden caster sugar
  • 125g Butter (at room temperature)
  • 2 Free range eggs
  • 3 Ripe Bananas
  • 60g of fudge cut into small chunks


  •   1 Tin of condensed milk
  • 150g Golden Icing Sugar
  • 75g Butter


1. For this recipe you need to make toffee/dulce de leche with the condensed milk which takes about 4 hours. So it might be best to make the evening before when you’ve got time to watch the stove. To make the toffee place the condensed milk in a small pan of water, making sure to take the label off the can. The water should come about 2/3 of the way up the can.  You will need to keep topping up the water over the 4 hours. Bring the pan to a simmer and leave for 3 1/2 to 4 hours. When finished leave to cool before opening.

2.Preheat the oven to 180°C 0r about gasmark 4. In a bowl whisk your eggs and sugar for about 8 minutes until light and fluffy. While stil whisking sieve in the baking powder and flour. Then the soft butter ( if its not soft, stick in the microwave for a few seconds). Whisk until smooth. Next mash the bananas and fold them into the mixture along with the fudge. In a cupcake tin place in your cases and fill 2/3 full with mixture. Smooth the top of the mixture and bake in the oven for about 15 minets until golden brown. I like to test the mixture with a tooth pick to ensure they’re cooked through. Leave to cool on a wire rack.

3. For the icing, beat the butter until soft and smooth, then add the icing sugar a little at a time until you get a smooth mix. Fold in a teaspoon of the dulce leche. Pipe on the icing and drizzle over the dulce de leche. I used a banana chip as a little garnish.

Cookie Dough Brownies


Warning!! These are a sever over indulgence, but they’re a sure crowd pleaser.  They go great with a nice cup of tea on a lazy sunday afternoon and a relatively easy to make.

This recipe makes about 20 generously sized slices.


For the Brownie:

  • 120g Dark chocolate 70%  or above
  • 130g Unsalted butter, at room temperature
  • 300g Soft light brown sugar
  • 4  Free range eggs
  • 2 Teaspoons vanilla extract
  • 128g Self raising flour

For the Cookie Dough:

  • 195g Unsalted butter
  • 90g Light brown sugar
  • 3 Tablespoons milk
  • 2 Teaspoons vanilla extract
  • 190g Plain or Self raising flour
  •  1 small pack or 100g of chocolate chips
  • 150g Granulated sugar


1.  Preheat the  oven to 160c or about gas mark 3. In a bain marie melt the chocolate until smooth.  While the chocolates melting, mix the butter and brown sugar until light and fluffy. Beat in the vanilla extract and eggs until combined, then pour in the melted chocolate. Slowly add the flour whilst still mixing. Your mixture should be light and airy. Next line a tin (I use 9-15 inch) with baking parchment and lightly butter. Make sure the parchment hangs over all sides to allow you to remove the brownies easily. Spread your mixture evenly into the tin and place in the oven for 25 to 35 minuets. I like my brownies to be nice and firm for this recipe, but if you like them gooey take them out a little earlier.

2. Now for the cookie dough. In a bowl combine the butter and both sugars. I like to use a mixer for this but if you want an arm work out you don’t have to. Next add the milk and vanilla and mix. Whilst still mixing, slowly add the flour and then stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Place in the fridge until dough is nice and firm, then cut to your preference.  Store the brownies in an airtight container in a cool place or in the fridge.

And there you have it cookie dough brownies.