Share basic knowledge of different types of flour

Lemon cupcake with meringue topping

 

Method: Easy

Yield: 24 cupcakes, size 8 or 9” paper cups

Ingredients

Cupcakes

(A)

250g soften unsalted butter/margarine

200g caster sugar (reduce sweetness) or 230g for more sweet

4 (M) size eggs

230g self-rising flour (shift)

½ tsp. bicarbonate of soda

3 tsp. lemon rind (2 lemons)

4 tbsp. lemon juice or adjust according to your taste

 (B) 60 g mixed peels – roughly chopped

Meringue

3 eggs white

90g caster sugar

Method

1.   Preheat oven to 170°C. Arrange paper cups on the cupcake baking tin.
2.    Combine all ingredients (A) into the mixer bowl. Use the k-beater gradually increase from 1-2 to speed 4 and beat until smooth and pale texture.
3. Change the speed back to 2, stir in (B) mixed peel. (don’t over mixed)
4. Spoon the batter into the prepared paper cupcakes. Bake for 20 – 22 minutes or till cooked.
5. Remove from oven and let it cool. (don’t remove the cupcake from the baking tray)
6.  Prepare the meringue. Place 3 eggs white in a clean mixer bowl.
7. Use speed 8 then whisk the egg. Once the meringue starts to have peaked, add sugar in 3 batches and continue whisking till stiff peaks form.
8. Transfer the meringue to a piping bag fitted with a medium size nozzle. Pipe the meringue on top of the cupcakes. Put the cupcakes back into the oven and baked till the meringue turn golden brown.

Notes:        You can have any size of cupcakes.

                  If you don’t have self-rising flour at home, no worries, make yourself. 3 ingredients only: 1 cup all-purpose flour, 1 ½ tsp. baking powder & ¼ tsp. salt. Combine all together. Makes sure are well mixed. You can make more to keep.