Recipe: Lemon Meringue Cupcakes

When life gives you lemons… make lemon curd and then use that to make lemon meringue pie. Or cupcakes.

It has been a while that I wanted to try making this cupcake, since I saw Eric Lanlard on TV baking these.


It was rather easy. Just a standard cupcake batter. Nothing fancy.


Add a dollop of lemon curd. Then cover with a bit more batter.




Pipe lovely meringue on top. Eric Lanlard’s recipe used Italian meringue. My candy thermometer is broken, so I made Swiss meringue. It is less of a hassle for me too.


The tricky bit is to then brown the meringue nicely. I used a grill, then decided to blowtorch it… oops.

Here’s the recipe.

Lemon meringue cupcakes (from Eric Lanlard’s recipe)

  • 100g butter, softened
  • 100g caster sugar
  • 1 vanilla pod, seeds scraped out using a sharp knife (or you can just use a bit of vanilla extract)
  • 2 eggs
  • 100g self-raising flour
  • Zest of 1 lemon

For the meringue:

  • 2 egg whites
  • 75g caster sugar

For the lemon curd and how to make it click on the link here.


  1. Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
  2. For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.
  3. Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
  4. Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
  5. For the meringue topping, whisk the egg whites and sugar together in a clean bowl over gently heated water until sugar has dissolved and mixture is foamy. Check that the egg mixture is warm to the touch and take the bowl off the heated water. Whisk vigorously until the meringue mixture is thick and glossy and has cooled down.
  6. Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. If you have a crappy blowtorch like mine, just use the oven grill.

Happy weekend.


Recipe: Orange and Carrot Cupcakes

I always buy carrots in half kilos ready-packaged in the supermarket. Sometimes, we couldn’t finish the pack. This time, to use up all the carrots, I baked this lovely orange and carrot cupcake with yoghurt icing. So good, and best of all, something we can have for breakfast (Well, “we” here may just refer to us Teambudu… but if you can have a muffin for breakfast, why not this cupcake, right?

Looking good fresh out of the oven!

Lovely fluffy orange yoghurt icing on top with a fondant carrot. I’m not good at using fondants, but gimme some credit for effort here, okay?

The cake was moist with a lovely crumb. I’m happy with the outcome.

Now, for the recipe!


For the cake:

2 eggs

75g white sugar/ vanilla sugar

75g brown sugar (my brown sugar was very dark, that is why I mixed with white sugar to make it lighter)

100g cake flour

100g all purpose flour

150g carrots, grated

1 – 1 1/2 orange zest

3 tbsp orange juice

1 tsp cinnamon powder

1 tsp baking powder

1/4 baking soda

150ml vegetable oil


1. Preheat oven to 180 celcius. Beat the sugar and eggs until light and fluffy.

2. Sift the flour, baking soda and baking powder together.

3. Add the flour mix into the egg mixture in 3 batches, alternating with the vegetable oil. Mix well after each addition (but don’t beat the heck out of it).

4. add the cinnamon, carrot, orange zest and juice. Mix with a spatula to combine.

5. Divide the batter into 12 cupcake liners in a cupcake pan. Bake for 15 to 20 minutes. Test to doneness by inserting a skewer into the middle of the cake. It is done with the skewer comes out clean.


For the orange yoghurt icing:

100 ml of greek strained yoghurt

100 g of unsalted butter, slightly soften

100 g of icing sugar

Zest of half or 1 orange


Beat unsalted butter with the icing sugar until smooth. Add in the yoghurt in three batches, blending the yoghurt into the mixture well each time. Blend in the orange zest. Chill slightly to firm up the icing and there you have it.


– M.

Cupcake fever for Christmas

Since I only have Dinosaur-ovenTM to use in our KL apartment, my friend K, offered to let me use her oven in her apartment. Luckily she only lives up the road.

Thus started our baking December project for Christmas. It was fun having someone to bake together, although half her time was chasing after her little daughter (super cute!).

So here are the cupcakes we baked.

First was the red velvet , using beetroot and also the food colour version. We used Hummingbird bakery’s recipe, and then modified it for the beetroot version. The taste of both cupcakes were good. Honestly, we couldn’t tell the difference in the cupcakes except for the colour. As you can see, the one using beetroot is not brownish-red, as the baking process discolours the pigment of the beetroot.

Whereas the one with lots of red food colour is bright red.

Cutting up beetroot is a bit of a pain though, but not having to use so much artificial red food colouring may be a better choice for some.

Here’s the recipe for the beetroot version of the red velvet cupcake (makes about 12-15 small cupcakes):

60 g unsalted butter

100g caster sugar

1 egg

10g cocoa powder

3 tbsp beetroot puree

1/2 tsp vanilla extract

100ml buttermilk

150g plain flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

1 1/2 tsp white wine vinegar


1. Cream butter and sugar together until light and fluffy, slowly add the egg and mix until well incorporated.

2. In a separate bowl, mix beetroot puree, vanilla extract and cocoa powder together until smooth. Add this into the butter mixture and mix throughly.

3. slowly combine the buttermilk and flour into the mixture alternatively in 3 parts.

4. Add salt, bicarbonate of soda and vinegar and beat until well mixed. Let th mixture stand for 10 minutes before spooning into paper cases.

5. Bake the cupcakes at 170 degrees C for about 20 minutes. Cakes are done when the sponge bounces back when lightly pressed. You can also test by inserting a skewer into the centre of the cake. If the skewer comes out clean it is done. Let the cupcakes cool slightly in the tray then cool completely on a wire rack. Ice it with some cream cheese frosting (see that Hummingbird Bakery’s recipe for the icing).

The second cupcake is from Sweetapolita’s dark chocolate cupcakes. I then used some strawberry swiss meringue buttercream icing to make them poinsettia-like. The little balls are marzipan delicately rolled by K. The green icing is matcha flavoured swiss buttercream icing (see below for recipe).

It was kinda tough piping out the icing because I FORGOT that the strawberry seeds in the icing could block the nozzle of the leaf tip. Bleh.

The final cupcake we made then was the Xmas tree cupcake.

It is basically lemon-vanilla cupcake with matcha icing. The star is made of marzipan which I painstakingly shaped and K painted on some gold lustre dust.

Recipe for Xmas Tree Cupcake (makes about 24 small cupcakes):

For the cake

110 g unsalted butter

100g granulated sugar

3 large eggs

1 tsp vanilla extract

zest of 1 lemon

1 tbsp of lemon juice

1 1/2 tsp baking powder

1/4 tsp salt

50 ml milk

For the Matcha icing

3 large egg whites

120g granulated sugar

250 g unsalted butter, cubed

pinch of salt

1 tsp vanilla extract

10 g matcha powder

green food colour (optional)

1. In a clean steel bowl, whisk egg whites and sugar over simmering water. When all the sugar is dissolved by the warmed egg whites, remove from stove and beat with an electric mixer until you get smooth glossy meringue.

2. When the meringue is cooled and you get stiff meringue peaks, add in butter a cube at a time and beat until icing becomes smooth.

3. add vanilla extract, salt and matcha powder and beat until smooth. Add some green food colouring to get the desired green shade for your trees.

4. to decorate, use a star tip nozzle and ice cake in a spiral motion. Sprinkle some coloured sugar balls and add a gold marzipan star on top. done.

OK, that’s all for today. It is Christmas eve now and there are lots to do for our Christmas party yet. Happy holidays everybody!