Lemon Meringue Cupcakes

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Sicilian Lemon Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.

Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.

Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.

Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet. Place in the centre of a pre-heated oven (140°C, 275°F, Gas Mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.

Now make the butter icing by placing the butter in a bowl and beating until soft. Gradually sift and beat in the icing sugar until soft and spreadable.

Spread the cupcakes with a layer of butter icing and top with a teaspoon of lemon curd and finish with a mini meringue.

Sprinkle with lemon zest and icing sugar for the perfect finish.