Lemon Meringue Cupcakes:

Ingredients

230 g unsalted butter

460 g caster sugar

5 egg beaten

3/4 cup fresh lemon juice

For Lemon cake

125 g unsalted butter

1 1/4 cup caster sugar

1 lemon rind grated

3 tbs lemon juice

2 egg

1 1/4 cup plain flour

1 tsp baking powder

1 cup milk

For Meringue

3 egg whites

170 g caster sugar

Method:

Lemon curd: Melt butter and sugar together in a bowl over a pot of simmering water. Whisk in eggs and lemon juice, stirring constantly. Cook over medium heat, stirring occasionally until mixture coats back of the spoon. Refrigerate until cold.

Lemon cake: Preheat oven to 180-degree celsius. Cream the butter with sugar until it is light and fluffy. Add lemon rind and juice, and mix well. Beat in the eggs, one at a time, until combined. Sift flour and baking powder together and add to the mix, alternately with the milk. Spoon into 12 lined muffin tins, filling almost to the top. Bake for 25 minutes until cakes are lightly browned and cooked when tested with a skewer. Remove from oven and cool on wire racks. When cool, scoop a small piece of the cake from out of the top using a knife and add a spoonful of lemon curd. Place back into muffin tray.

Meringue: Beat egg whites until stiff, then gradually add sugar until glossy and stiff. Put meringue in piping bag and pipe over the top of cupcakes covering the curd. Sprinkle extra sugar over the top of cakes to make meringue go hard. Return cakes to the oven for 5 minutes or until the meringue is light brown.

Easy caramel cupcakes

Ingredients

• 3/4 cup self-raising flour
• 380 g Top ‘n’ Fill Caramel
• 1 egg
• 75 g soft butter

Method: Preheat oven 180C. Place flour into a bowl and add remaining ingredients, beat with an electric mixer for two minutes. Line a patty cake tin with 12 patty papers, or use silicon cases. Spoon mixture into the tin and bake for 13-18 minutes until cooked.

Mini Cupcakes:

Ingredients:

1 1/4 cup self-raising flour

165 g butter brought to room temperature

3 egg

1 tsp vanilla essence

3/4 cup sugar

Icing

1/2 cup icing sugar

3 tbs butter

1 tsp vanilla essence

Method: Beat butter and sugar until creamy. Lightly beat eggs and add gradually while beating. Add vanilla and flour slowly while beating until well combined. Spoon 1 teaspoon of mix into each mini case and cook for 15 minutes at 180C.

Icing: Mix until well combined and pasty. Spread over mini cakes and decorate with sprinkles, choco chips, lollies, mini marshmallows and cherries.