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Lemon Italian meringue cupcakes Makes 8 340g unsalted butter, softened 290g caster sugar 3 eggs, plus 1 egg separated, and 1 yolk 150g self-raising flour 2 tbsp cornflour zest and juice of 1 lemon 1/2 tsp cream of tartar 40ml cold water unwaxed lemon rind, thinly sliced, to decorate 8-hole muffin tray 8 cupcake cases piping bag with star nozzle Preheat the oven to 180°C/160°C fan/gas mark 4 and fill the muffin tray with the cases. In a large mixing bowl, whisk together 150g of the butter and 150g of the caster sugar for 2-3 mins until fluffy. Beat in the whole eggs, one at a time, until integrated. Fold in the flour, using a wooden spoon. Divide the cake batter between the cupcake cases and bake for 20-25 mins until risen and golden. Allow to cool on a wire rack. To make the lemon curd filling, combine the two egg yolks, cornflour, 70g of the sugar and the lemon zest and juice in a saucepan, and whisk for 2-3 mins over a low heat. Add 50g of butter and whisk for 2-3 mins until thickened. Allow to cool completely. Using a teaspoon, hollow 1 tbsp equivalent of cake out of the top of each cupcake. Spoon the lemon curd into the holes to the top. To make the Italian meringue icing, whisk the 1 egg white in a food processor for 2 mins until thick, white and glossy. Stir in the cream of tartar. Place the remaining 70g of sugar in a small saucepan and add the water. Simmer for 5 mins, then bring to the boil. Keep the mixture on a rolling boil for 2 mins until it reaches a temperature of 115°C on a cooking thermometer. The mixture should now be a thick syrup. Immediately, slowly drip-pour the syrup into the egg white, whisking continuously. Whisk for 3 mins on full speed until the icing is stiff. Whisk in the remaining 140g of butter, a spoonful at a time, until fully incorporated, then whisk for 2-3 mins until creamy and stiff. Transfer the icing to the piping bag and pipe on top of each cake. Allow to set for 15-30 mins, then serve, sprinkled with the lemon rind. 50
A TANTALISING EXTRAVAGANCE Frosted toppings, coatings and fillings make delicious bakes even more opulent and tempting ALTHOUGH THE PHRASE ‘the icing on the cake’ means something extra that makes a good thing better, in the case of actual home-made cakes, a sumptuous layer of frosting on the top can make it better still. Creamy, thick toppings as well as fillings add luxury and elevate the appeal of sweet bakes, and there are various types, following different methods, that are guaranteed to make the mouth water. Buttercream is the quickest and easiest way to achieve the best results, as just butter and icing sugar are needed. For a tangy twist, some of the butter can be replaced by cream cheese, as often seen on a carrot cake. Coconut cream is a useful butter alternative for dairy-free buttercream. Ermine, or flour, buttercream is a firm, silky, less sweet version, and whipped cream icing is rich, but light and fluffy. The topping which requires the most skill and time is Italian meringue buttercream, which is soft and marshmallow-like, but the extra effort is well worth it. TIPS ON THE TOPPINGS Buttercream The trick is to whisk the butter and icing sugar together for at least 3-4 mins, so the icing is creamy and not at all greasy. Although it comprises just two ingredients, flavours, such as vanilla, can be added, or colouring. Adding 2-3 tbsp of milk will make the icing softer. Ermine/flour buttercream To start, a sugary roux mixture of flour and water is made. It takes a little longer to make than buttercream, but it is worth the wait. Whipped cream icing This version of buttercream uses whipped cream in place of the butter. Italian meringue buttercream The process starts by making an Italian meringue with hot sugar syrup, then the butter is gradually whipped into the meringue. Dairy-free buttercream Coconut cream is obtained by separating the cream from the coconut water in a tin of coconut milk. This makes for a creamy, thick fat that will stand up to whipping with icing sugar, just like butter. Cream cheese buttercream It is important to make the buttercream first, then add the cream cheese, otherwise the icing can become runny. 51
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