Mini jam meringue cupcakes


Yum! The nice man from Amazon came to the house today (well the man from Citylink but same difference) and gave me a book of cupcake recipes.

I had a look and decided that I wanted to tweak the recipe for Lemon Meringue cupcakes to be lower fat and to use my home-made jam. The result is yummy little cakes that taste lovely (although the meringue topping didn’t quite work) and are only 1 1/2 points each.

Blackberry jam filled, meringue topped cakes.

Blackberry jam filled, meringue topped cakes.

Here is my recipe

For the cakes:

115g low fat butter

8 tablespoons of splenda

2 eggs

115g self raising flour

zest and juice of a lemon

2 tablespoons of blackberry and apple jam.

For the topping

2 egg whites

6 tablespoons of splenda

———–

Preheat oven to 180 degrees (centrigrade) and put little cake cases in a muffin tin (I used muffin cases but the diddy cake ones would have been better).

Cream the butter and sugar together in a bowl and then beat the eggs in (at this stage mine looked scarily curdled). Fold in the flour (it now looks like a real cake batter) and the lemon zest and juice.

Pretty meringue swirls in the book, meringue splats on my cakes.

Pretty meringue swirls in the book, pretty meringue splats on my cakes.

 To make the topping put the egg whites and splenda into a bowl suspended over a pan of boiling water and whisk for 5 minutes until it starts to form stiff peaks. Use a piping bag and nozzle to put the meringue icing onto the cakes (in the book they look so pretty – mine look like splats). Leave to set for at least 30 minutes for soft meringues, longer if you want harder meringues.

 As you can see Ben was very helpful in encouraging me to get the cakes out “cake now Mamma?”.

caaaake

caaaake

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