Lemon meringue and strawberry cupcakes

Think strawberry pavlova and lemon meringue pie combined in a little sponge – just too irresistible! MAKES 12 CUPCAKES COOK TIME 20 MINUTES, PLUS COOLING FOR THE SPONGES 100g (4oz) baking spread 150g (5oz) self-raising flour 150g (5oz) caster sugar 3 tbsp milk 2 eggs finely grated zest of 1 lemon 7g (¼ oz) freeze-dried strawberries (see tip) ½ jar homemade or shop-bought luxury lemon curd FOR THE MERINGUE 2 egg whites 100g (4oz) caster sugar 1 You will need a 12-hole muffin tin lined with paper cases and a piping bag fitted with a plain 1cm (½ in) nozzle (optional). Preheat the oven to 180C/160C fan/gas 4. 2 First make the sponges. Measure the baking spread, flour, sugar, milk and eggs into a large bowl and add the lemon zest. Use an electric hand whisk to beat until light and fluffy, then fold in three-quarters of the strawberries. Spoon the mixture into the paper cases (see tip), dividing it evenly among them. Bake in the oven for 18-20 minutes or until golden, risen and springy to the touch. Set aside to cool on a wire rack. 3 When the cupcakes are cold, use a small sharp knife to cut a circle (about the diameter of a €2 coin) in the centre of each cake and scoop out a walnut-sized piece of sponge to leave a hole. Spoon 1 teaspoon of lemon curd into each hole, making sure the curd is level with the top of the cake. 4 To make the meringue, whisk the egg whites until stiff in a large, spotlessly clean bowl using an electric hand whisk. Gradually add the sugar a little at a time and continue whisking on full speed until you have a stiff glossy mixture. 5 Use a small palette knife to spread some of the meringue mixture on the top of each cupcake, or pipe the mixture on if using a piping bag, and place back in the moulds of the muffin tin. Use a blowtorch or heat briefly under a hot grill to lightly brown the tops of the cupcakes – watching carefully as it only takes a minute – and sprinkle over the remaining strawberries to serve. Allow to cool and enjoy! ➤