Lemon meringue cupcakes

LEMON MERINGUE CUPCAKES

These little cakes are squidgy and intensely lemony. They are very good with or without the frivolous meringue topping. If you do decide to gild the lily, be sure to use the shiny foil cake cases, since paper ones may singe when the meringue is being browned. Baked in tiny petit four cases, these are delicious after dinner with coffee.

• 4oz/110g butter, at room temperature
• 4oz/110g caster sugar
• 2oz/60g ground almonds
• Grated zest of 2 lemons, juice of 1
• 2 large eggs, at room temperature
• 2oz/60g self-raising flour
• 4oz/110g icing sugar

To decorate:

• 2 egg whites
• 4oz/110g caster sugar

Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with foil cases.
In the food processor or by hand, beat the butter and sugar together until pale and light. Beat in the almonds and lemon zest, followed by the eggs a little at a time. Add the flour and pulse until just combined.
Divide the mixture between the foil cases. Bake for 20 minutes, until springy and touched with brown (they won't rise as much as regular cupcakes). Meanwhile mix the lemon juice and icing sugar to make a syrup. Spoon the syrup over the hot cakes, then leave to cool in the tin.
To decorate: beat the egg whites until stiff, then beat in the sugar a little at a time until stiff and smooth. Use this shaving foam-like mixture to fill a piping bag, and pipe over the cupcakes. Brown with a blow torch or under a preheated, fiercely hot grill.