Lemon-Lime Meringue Cupcakes

Method

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Lemon-Lime Curd

1. 1Combine all ingredients in a saucepan over low heat. Cook, stirring until butter melts, about 2 minutes.
2. 2Increase heat to medium. Cook stirring constantly until mixture boils and thickens, about 3 minutes.
3. 3Remove from heat. Transfer to a bowl and cove with plastic wrap. Chill in fridge for 30 minutes.

Cake

1. 4Preheat oven to 180°C/160°C fan forced.
2. 5Line 12 1/3 cup muffin pans with paper cases.
3. 6Using electric beaters, beat together butter, sugar and rinds until pale and creamy. Add eggs 1 at a time, beating well after each addition. Add the flours and milk in alternating batches, mixing until just combined.
4. 7Evenly divide among paper cases. Bake for 15 minutes or until a skewer inserted in the centre comes out clean.
5. 8Cool on wire rack for 10 minutes.
6. 9Using a small serrated knife cut a cone from the centre of each cake, ensuring the bottom of the cake remains intact. Spoon lemon-lime curd into the holes.

Meringue

1. 10Whisk egg whites, on high speed, in a clean, dry bowl until soft peaks form. Continue whisking while gradually adding sugar 1 tablespoon at a time. Keep whisking until all the sugar is dissolved.
2. 11Using a piping bag with a 1cm star nozzle, or plain nozzle if you prefer, pipe meringue over cup cakes. Using a cooks blow torch, lightly toast the meringue (see notes).