Lemony meringue cupcakes MAKES 12
READY IN ABOUT 50 MINUTES
115g low-fat spread suitable for baking, softened
8 tbsp Splenda
170g self-raising flour
4 medium eggs, plus 2 large egg whites*
Finely grated zest of 1 unwaxed lemon
A few drops of lemon extract
60g caster sugar
1 level tsp icing sugar, to decorate
1 Preheat your oven to 190°C/fan 170°C/gas 5. Line a 12-cup bun tin with paper cupcake cases.
2 Put the spread. Splenda, flour, whole eggs, lemon zest and extract in a bowl and beat with an electric hand whisk until smooth. Divide the mixture between the cases and bake for 20-25 minutes. or until risen. Place on a wire rack to cool.
3 Put the egg whites in a clean glass bowl and beat with an electric hand whisk on a medium speed until they form stiff peaks. Turn the speed up to high and add the caster sugar a spoonful at a time. beating for a few seconds between each addition. When all the sugar has been added, whisk until stiff and glossy.
4 Spoon or pipe the meringue over the cooled cupcakes. Using a cook’s blowtorch, carefully heat the meringue until golden brown. Alternatively, transfer the cupcakes to a baking tray and place under a hot grill for a few seconds until lightly golden. Dust over the icing sugar and serve.
Syns per cupcake: All choices 5 ‘Pregnant women, the elderly and babies should not eat row or partially Cooked eggs
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