Air Fryer Cinnamon Sugar Donuts

I am currently embroiled in a love affair with my new air fryer (yes, I’m such a kitchen geek)! I’d wanted one of these for a couple of years now, but had always talked myself out of buying one. I thought it would be just another kitchen gadget that I’d quickly loose interest in, that would remain on my kitchen counter taking up precious space. However, I could not have been more wrong. These things are amazing! I honestly wish I had bought one sooner. Somehow they add crispness and flavour to foods even without prior marinating (and I’m the marinating queen) and all with minimal oil.

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After lots of research I decided on the Ninja AF100UK as it seemed perfect for a family of four, and I have not been disappointed. It’s really easy to use (I used it without looking at the manual) and cleaning up is easy as the pan and grilling tray are non-stick and can be popped into the dishwasher. Honestly, I’ve found a way to use it every day since it arrived and the great thing is that I can make healthier meals for my family without compromising on the taste.

One of my kids’ favourite treats are freshly fried cinnamon sugar donuts (the kind I remember getting at the fair when I was little), so I decided to have a go at making a slightly healthier air fryer version. I kept the recipe pretty much the same as when I make them for the frying pan, but reduced the cooking time and brushed the surfaces of the donuts with melted butter after they were cooked to give the cinnamon sugar something to cling on to. The result is a tasty, sugary, soft donut that the kids could easily polish off in one sitting. And unlike the frying pan version there was no excess oil to have to somehow discard afterwards.


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Air Fryer Cinnamon Sugar Donuts Recipe

Makes: 12 ring donuts and 12 donut holes
Preparation Time: 10 minutes
Leavening Time: 2 hours
Cooking Time: 3-5 minutes

INGREDIENTS

For the donuts:

  • 205 g strong white bread flour
  • 30 g caster sugar
  • 7 g dried fast action yeast
  • 1/8 tsp nutmeg
  • 50 g salted butter melted, slightly cooled plus extra for greasing the bowl
  • 100 ml whole milk
  • 1 tsp vanilla extract        
  • 1 medium egg beaten

For greasing the donuts before and after air frying:

  • 6 tbsp melted butter

For the cinnamon sugar coating:

  • 50 g caster sugar
  • 1 tsp ground cinnamon

METHOD

  1. In a large bowl mix together the dry ingredients for the donuts (flour, sugar, yeast, nutmeg).
  2. Add the milk, vanilla extract and egg to the butter and mix well.
  3. Gradually add the liquid ingredients to the dry ingredients whilst mixing with a spoon until a slightly tacky dough is formed.
  4. Knead by hand or using dough hooks on a hand mixer for around 5-10 minutes until the dough is less tacky.
  5. Remove the dough from the bowl. Grease the inside of the bowl with some additional melted butter, it doesn’t matter if the bowl has some dough residue. Then place the dough back into the bowl and turn it over so that the top and bottom is greased.
  6. Cover the bowl with cling film and place a clean tea towel on top. Leave to rise for 90 minutes.
  7. Divide the dough into 12 even balls and spread them out on a baking tray lined with baking paper. Cover with cling film and a tea towel and leave to rise for a further 30 minutes.
  8. Remove the tea towel and cling film. Use a rolling pin to flattten the dough balls into rounds approximately 6 cm in diameter and 8 mm thick.
  9. Use a 3 cm diameter round cookie cutter to cut out donut holes. Set the donut holes aside.
  10. Brush tops of donuts and donut holes with a quarter of the remaining butter. Turn them over and brush the other side of the donuts and donut holes with another quarter of the butter.
  11. Heat the air fryer at 190 °C for 3 minutes.
  12. Cook the donuts in batches (I cooked 4 at a time) on the crisper tray in the air fryer for one minute per batch until the donuts just start to go a tiny bit brown. Cook the donut hole batch for around 45 seconds.
  13. Mix the cinnamon and sugar in a bowl.
  14. Brush the tops and bottoms of the donuts and donut holes with the remaining butter, then toss them one by one in the cinnamon sugar.

NOTES

  • These are best devoured while they are warm.
  • Don’t over cook as they will get hard.

Vegan Hot Chocolate

In keeping with my theme of hygge for January (and as a nod to Vaganuary), there’s nothing more cosy than indulging in a hot chocolate and a slice of cake on the sofa whilst snuggled under a warm blanket. Here is my favourite hot chocolate recipe – it’s rich, smooth and vegan. It’s really quick and easy to make and requires only 4 ingredients.

Now, I’m not actually vegan, and I don’t think I ever will be (since I love meat so much), however I do recognise and value the health and environmental benefits of plant based foods. For these reasons I started incorporating vegan dishes into my diet. And I actually believe that some vegan foods actually taste better than their animal product containing counterparts. A prime example is the vegan hot chocolate recipe. It’s so creamy and delicious, and all without the dairy!

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Vegan Hot Chocolate Recipe

Makes: 1 mug
Preparation Time: 1 minute
Heating Time: 1-1.5 minutes

INGREDIENTS

  • 1.5 tsp cocoa powder
  • 1.5 tsp brown sugar
  • 1/8 tsp ground cinnamon
  • oat milk

METHOD

  1. Add the cocoa powder, brown sugar and cinnamon to a microwavable mug and mix well.
  2. Add a few drops of milk and mix well to make a paste. Keep adding the milk a few drops at a time until the paste starts to thin out. Then stir in the rest of the milk.
  3. Heat in the microwave for 1 minute. Stir and enjoy!

NOTES

  • If making hot chocolate for a number of people then just multiply the quantities by the number of mugs required. Add the dry ingredients to a sauce pan and mix well before gradually adding in the oat milk and mixing well. Heat on a low-medium heat for around 3-4 minutes. Do not let it boil.
  • Serve topped with plant based whipped cream – I love whipping up some Elmlea Double Plant Cream Alternative. Mini marshmallows are also preferable.
  • I would recommend Oatly oat drink as a non-dairy alternative to milk as it doesn’t curdle like some oat milks do and it doesn’t have the strong taste that you often get with coconut or nut-based milks.

Banana Bread

I know I’m a bit late to the banana bread party (everyone seemed to be baking banana bread during quarantine/lockdown!), but I found myself making banana bread today and wanted to share my favourite go-to recipe. This banana bread is so quick and easy to make – it can be prepared in less than 10 minutes! The result is a moist banana bread that is not overly sweet. It’s ideal as a snack, but because it is less sweet than some versions it’s also really good for breakfast spread with Nutella.

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Banana Bread Recipe

Makes: 1 loaf
Preparation Time: 10 minutes
Baking: 45-50 minutes

INGREDIENTS

  • 115 g unsalted butter melted, plus extra for greasing the loaf tin
  • 3 medium bananas mashed
  • 2 large eggs beaten at room temperature
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 0.5 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp almond essence
  • 150 g caster sugar
  • 240 g plain flour

METHOD

  1. Preheat the oven to 170 °C fan (190 °C conventional). Grease a 2lb (23 cm x 13 cm) loaf tin with unsalted butter.
  2. Pour the butter into a large bowl and mix in the bananas eggs, vanilla essence and almond essence.
  3. In a separate bowl mix together the bicarbonate of soda, cinnamon, nutmeg, sugar and flour.
  4. Add the dry ingredients to the wet ingredients one third at a time and mixing well.
  5. Pour the batter into the loaf tin and bake for 45 minutes until a wooden skewer inserted into the loaf comes out clean
  6. Leave to cool in the loaf tin for 5 minutes before removing from the tin and placing on a wire rack.

NOTES

  • This is delicious served warm.
  • Great for breakfast spread with chocolate spread.

Spiced Fruit Babka

This treat is ideal for the festive season. Over the past few months I’ve been seeing a lot of social media posts from my foodie friends about babkas. A babka is a type of sweet brioche-style bread rolled up with a sweet filling. It originates from Jewish communities in Poland and the Ukraine. They particularly caught my eye due to the delicate marble effect of the bread and the filling when sliced. So I had a go at making my own using Nutella and then cinnamon sugar as the filling – they were delicious, and my family devoured them really quickly. I then thought about adding a Caribbean twist to the babka and came up with this recipe for Spiced Fruit Babka. It takes as the filling the key ingredients from the traditional Jamaican Black Cake: dried fruit soaked in rum, mixed spice and almond extract.

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Now, this recipe takes a little forward planning as the dried fruit has to be soaked in alcohol for at least two days in advance in order to get the correct flavour, but it is completely worth it. The result is a soft and airy, slightly sweet bread, enveloped around jam-like layers of moist spiced boozy fruit. Irresistible when freshly baked, and perfect for an afternoon tea on these cold days.


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Spiced Fruit Babka Recipe

Makes: 2 loaves
Preparation Time: 25 minutes
Macerating Time: 2 days
Baking Time: 50 minutes

INGREDIENTS

for the bread:

  • 235 ml milk warmed (plus an additional 2 tbsp for egg wash)
  • 7 g fast action yeast
  • 100 g caster sugar
  • 115 g unsalted butter cubed at room temperature
  • 2 large eggs (room temperature)
  • 0.5 tsp salt
  • 530 g plain flour
  • 2 tbsp cooking oil
  • 3 tbsp salted butter for spreading on the dough

for the filling:

  • 250 g dried fruits roughly chopped
  • 120 ml dark rum
  • 120 ml sweet sherry or port
  • 0.5 tsp mixed spice
  • 0.5 tsp ground nutmeg
  • 0.5 tsp almond extract
  • 0.5 tsp vanilla extract

METHOD

  1. Start by macerating the fruit. In a non-reactive bowl add the chopped fruit, rum and sherry and mix well. Cover with cling film and leave to macerate for 2 days.
  2. Prepare the bread. Add the milk to a mixing bowl and mix in the yeast, sugar, butter one egg and one egg yolk. The mixture will look lumpy but don’t worry about this.
  3. Mix in the flour in one quarter at a time until a dough is formed. Knead until the dough stops sticking to the sides of the bowl. Ideally use a mixer with a dough hook, I would recommend the Kitchen Aid Hand Mixer, click here for more details.
  4. Remove the dough from the bowl, oil the bowl, place the dough back in the bowl and turn it over so that all sides of the dough are oiled. Cover the bowl with cling film and place a tea towel on top. Leave the dough to rise for around 2 hours.
  5. In the meantime, add the mixed spice, almond extract and vanilla extract to the macerated fruits and stir well. Blend the fruit for around 2-3 minutes until a smooth paste is formed. I used my Nutribullet for this – click here for more details.
  6. Grease two 2lb (23 cm x 13 cm) loaf tins using cooking oil. Divide the risen dough into two and reserve one half covered in a bowl for later. I would recommend the MasterClass 2lb Loaf Tin, you can click here for more details on this tin.
  7. Roll the dough out on a floured surface until it is around 22 cm x 33 cm (just a little bigger than a sheet of A4 paper).
  8. Use a knife or your fingers to spread the salted butter on the top surface of the rolled out dough – take care not to pierce or tear the surface. Spread half of the spiced fruit mixture on top.
  9. Roll the dough along the long edge to form a log. It will be a bit messy, but don’t worry. Ensure that the seam is at the bottom of the log and cut the log in half along it’s length.
  10. Twist the two halves of the log together then place this in the oiled loaf tin.
  11. Repeat steps 8 to 10 with the other half of the dough.
  12. Allow both loaves to rest for around 30 minutes. Pre-heat the oven to 180 °C fan (200 °C conventional oven)
  13. Make the egg wash by mixing the remaining egg white with 2 tablespoons of milk. Brush the top of each loaf with egg wash.
  14. Bake the loaves in the oven for 50-55 minutes until nicely browned.
  15. Remove the loaves from the oven and allow them to cool on a wire rack for 15 to 20 minutes before removing them from the tins.

Epic Eggless Chocolate Brownies

These eggless chocolate brownies came about by accident. I fancied a warm chocolate brownie with ice cream one day. So I got to work making brownies only to find that my hubby had gotten home from the gym and had gone on a protein fest – he had finished all the eggs *facepalm*. So, not one to concede, I rejigged my recipe – reduced the flour and incorporated natural yoghurt, and the result was uh-mazing! I got a rich chocolate brownie with a gooey, fudgy middle. It had a slight crunch from the shiny top crust. I added expresso to bring out the richness of the cocoa flavour, and I counterbalanced this by adding in white chocolate chunks for sweetness – mini marshmallows also work well here. I actually like these better than my regular brownie recipe, and it was phenomenal with vanilla ice cream!

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Epic Eggless Chocolate Brownie Recipe

Makes: 9 brownies
Preparation Time: 10 minutes
Baking Time: 25-30 minutes

INGREDIENTS

  • 60 g unsalted butter melted and cooled
  • 30 ml vegetable oil
  • 160 g brown sugar
  • 170 g caster sugar
  • 120 ml yoghurt
  • 1 tbsp vanilla essence
  • 1 tbsp espresso
  • 90 g plain flour
  • 75 g cocoa powder
  • 1 tsp baking powder
  • 100g white chocolate chunks or marshmallows

METHOD

  1. Preheat oven to 180 °C fan (200 °C conventional oven).
  2. Grease a 9 inch (23 cm) square cake tin and line with baking paper. I used my Circulon Momentum square cake tin for this recipe, you can find more details on this tin here. This tin is very versatile and has served me well for around three years now.
  3. In a large bowl whisk together the butter, oil and sugars until glossy.
  4. Gently whisk in the yoghurt, vanilla essence and espresso until they are just incorporated (don’t over mix).
  5. Mix together the flour cocoa powder and baking powder. Sift one third of this mixture into the liquid ingredients and fold in with a spatula after each addition being careful not to mix it too much – you don’t want air in the mixture if you are trying to obtain a fudgy end result.
  6. Fold in 3/4 of the chocolate chunks or marshmallows.
  7. Pour the mixture into the cake tin, spread evenly with a spatula and sprinkle the remaining chocolate chunks or marshmallow onto the top.
  8. Bake for 25 to 30 minutes until the mixture is set.
  9. Remove from the oven allow the brownie to cool for at least 15 minutes before using a sharp knife to slice into 9 squares.

Peaches and Cream Cake

This is the cake that I made for my birthday this year and it was a winner with my family. It has a light and fluffy sponge with a hint of cinnamon. It is filled with whipped cream and chopped peaches. And it is topped with a little more cream and sliced peaches.

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I’ve always loved cream cakes and savoury dishes with creamy sauces, but over the years I’ve found that I’ve become less tolerant to dairy products. So I tried to avoid these creamy foods as much as I could (though I would suffer for ice cream and cheesecake on occasion). However, I recently discovered Elmlea Plant Double Cream, and it’s been a game changer – I can now enjoy the dishes I’d once been avoiding without risk of feeling uncomfortable afterwards. Elmlea Plant Double cream works well in cream teas and coffees, in creamy pasta alfredo sauce and it’s a dream in this peaches and cream cake. It’s definitely worth a try whether you’re dairy intolerant or not.


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Peaches and Cream Cake Recipe

Serves: 6 – 8

Preparation Time: 12 – 15 minutes

Baking Time: 25 – 30 minutes

INGREDIENTS

  • 160 g butter melted and cooled
  • 160 g self raising flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 4 medium eggs
  • 160 g caster sugar
  • 100 ml double cream or Elmlea Plant Double Cream
  • 200 g peach slices drained (around half a tin)

METHOD

  1. Pre heat oven to 170 °C fan (190 °C conventional oven).
  2. Grease and line two 18 cm round loose bottomed cake tin with baking paper. Brush the baking paper lightly with some additional melted butter. I used my favourite MasterClass Non-Stick Loose Base Cake Tin for this. These high quality tins are deep with a thick heavy base. The non-stick coating means they wash really well and still look like new after over a dozen baking projects. Click here for more details on the tin.
  3. Mix the flour, baking powder, salt and cinnamon together and set aside.
  4. Whisk the eggs and sugar together with a hand mixer for around 7-10 minutes, until the mixture has doubled in size and it is stiff.
  5. Fold in the butter with a spatula.
  6. Sift in the flour, baking powder, salt and cinnamon mixture a quarter at a time and lightly fold into the batter after each addition.
  7. Divide the batter between the two baking tins and bake for 25-30 minutes until the cakes start to come away from the sides and a skewer poked into the centre of each cake comes out clean.
  8. Remove the cakes from the oven and allow them to cool in the tins for around 10 minutes before removing from the tin and removing the baking paper. Leave to cool completely on a wire rack.
  9. In the meantime prepare the filling and topping. Reserve around 6 of the peach slices for the top of the cake. Chop the remaining slices into small chunks for the filling.
  10. Whip the cream using an electric whisk. Reserve a quarter of the cream for the top of the cake.
  11. When the cakes have cooled completely, spread or pipe the cream onto the top of one of the cakes. Sprinkle with the peach chunks. Add the remaining cream to the top of the cake and arrange the whole slices neatly on top.

Bibingka (Filipino Coconut Rice Cake)

Filipino desserts and sweet treats are very different to their European and American counter parts. They are often denser in texture, and as expected many feature exotic ingredients such as purple yam (ube), coconut, casava and glutinous rice. This Filipino coconut rice cake is a wonderful alternative to cupcakes. It is traditionally cooked in banana leaves which adds more flavour, but is still delicious even just baked in cupcake cases. It’s super quick and easy to make and the ingredients are really easy to find (see the “Notes” section below).

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Bibingka Recipe

Makes: 12 cupcakes

Preparation Time: 10 minutes

Baking Time: 15-20 minutes

INGREDIENTS

  • 115 g rice flour (I’d recommend Natco Rice Flour)
  • 1 tbsp baking powder
  • pinch salt
  • 2 eggs
  • 115 g caster sugar
  • 200 ml coconut milk (half a can)
  • 1 tbsp unsalted butter melted
  • 0.5 tsp vanilla extract

METHOD

  1. Pre-heat oven to 170 °C fan (190 °C conventional oven).
  2. Line a 12 hole muffin tin with cupcake cases.
  3. Mix the rice flour, baking powder and salt together in a bowl.
  4. In a large bowl whisk the eggs and thoroughly whisk in the caster sugar, coconut milk, butter and vanilla extract.
  5. Sift the dry ingredients onto the wet ingredients a third at a time. Fold the mixture together between each addition.
  6. The batter formed will be runnier than that of traditional European/American cake batter, but don’t worry, the rice flour will firm up during baking. Divide the batter between the cupcake cases.
  7. Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the muffin tray for around 10 minutes before transferring the cakes onto a wire rack for further cooling.

NOTES

  • I bought my rice flour from Amazon. Click here for more details.

Rum Cake

I’m obsessed with Tortuga Rum cakes. This Caribbean style sponge cake is made by the Tortuga Rum Company is commonly sold in cute hexagonal shaped boxes in many of the Caribbean Islands for tourists to buy as souvenirs. It’s ideal for slicing up and sharing with friends or office mates while you reminisce about your holiday 😁.

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The white sponge is light and is soaked in rum syrup so it is super moist. It’s delicious with a scoop of ice cream. I recently found myself craving this cake so I decided to have a go at making my own version, here’s my recipe.


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Rum Cake Recipe

Serves: 6-8

Preparation Time: 20 minutes

Baking Time: 45 minutes

INGREDIENTS

For the cake:

  • 160 g unsalted butter melted (cooled)
  • 60 ml dark rum
  • 4 medium eggs
  • 160 g caster sugar
  • 160 g self raising flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 30 ml rum (additional for pouring)

For the syrup:

  • 100 g sugar
  • 60 ml water
  • 60 ml dark rum
  • 0.5 tsp vanilla essence

METHOD

  1. Pre-heat oven to 170 °C fan (190 °C conventional oven).
  2. Grease and line 18 cm round loose bottomed cake tin with baking paper. Brush the baking paper lightly with some additional melted butter. I love my MasterClass Non-Stick Loose Base Cake Tin. I got two of these earlier on in the year and they have served me really well so far. These high quality tins are deep with a thick heavy base. The non-stick coating means they wash really well and still look like new after over a dozen baking projects. Click here for more details on the tin.
  3. Mix the cooled melted butter and the rum together and set aside.
  4. Mix the flour, baking powder and salt together and set aside.
  5. Whisk the eggs and sugar together with a hand mixer for around 7-10 minutes, until the mixture has doubled in size and it is stiff.
  6. Fold in the rum-butter mixture with a spatula.
  7. Sift in the flour, baking powder and salt a quarter at a time and lightly fold into the batter after each addition.
  8. Pour into the baking tin and bake for 45-50 minutes until the cake starts to come away from the sides and a skewer poked into the centre of the cake comes out clean.
  9. In the meantime make the rum syrup by adding all the syrup ingredients to a small saucepan. Simmer and stir until it has thickened.
  10. Remove the cake from the oven and leave to cool for a few minutes before removing it from the tin and peeling off the baking paper.
  11. Place on a baking rack and little by little pour the rum all over the top of the cake giving it time to sink in before each additional pour.
  12. Leave for 20-30 minutes then pour over half the rum syrup. After another 20-30 minutes of soaking time pour over the remaining syrup.

NOTES

  • Once the cake has cooled dust with sifted icing sugar and decorate with grated orange zest and orange slices. Orange works really well with the rum flavour.
  • This is delicious on it’s own, but I love to eat this with a scoop of vanilla ice cream.
  • I really hope you will give my recipe a try, but if you’re after the real Tortuga Rum Cake you can click here to order one.

Pistchoccio Fudge (Chocolate & Pistachio Fudge)

Pistchoccio fudge is one of my family’s favourite sweet treats. It is homemade chocolate fudge flecked with pieces of toasted crushed pistachio. The chocolate fudge is rich and smooth and the toasted pistachios add a slight crunch. It’s so more-ish and it’s really easy to make.


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Pistchoccio Fudge Recipe

Makes: one tray of fudge (around 100 pieces of fudge)

Preparation Time: 15 minutes

INGREDIENTS

  • 395 g tin sweetened condensed milk
  • 300 g dark cooking chocolate
  • 0.5 tsp fine sea salt
  • 2 tsp vanilla essence
  • 60 g pistachios

METHOD

  1. Preheat oven to 180 °C fan (200 °F conventional).
  2. Line a 22 cm by 22 cm square baking tin with baking paper.
  3. Place pistachios in a sandwich/food bag and bash with a rolling pin until the nuts are broken into small pieces. Spread on an oven tray and place into the oven for around 5 minutes until the nuts start to go brown. Remove from oven and allow to cool.
  4. Pour the condensed milk and chocolate into a saucepan. Place on a low heat and mix until the chocolate has melted and the mixture has thickened. It should be smooth and glossy.
  5. Remove from the heat and add the salt, vanilla essence and toasted nuts.
  6. Stir vigorously for 3-5 minutes as the mixture cools.
  7. Pour into the baking tin and spread with the back of a wooden spoon.
  8. Place in the fridge to set for an hour before cutting into squares (roughly 2 cm by 2 cm).

Lemon Meringue Cupcakes

These cupcakes are inspired by one of my favourite desserts, lemon meringue pie. They have a light and fluffy sponge with a creamy, but zingy lemon curd centre and a crispy meringue top.


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Lemon Meringue Cupcake Recipe

Makes: 16 cupcakes
Preparation Time: 15 minutes
Baking Time: 45 minutes

INGREDIENTS

For the cupcakes:

  • 215 g plain flour
  • 190 g caster sugar
  • 0.25 tsp baking soda
  • 1.25 tsp baking powder
  • 0.25 tsp salt
  • zest of one lemon
  • 170 g unsalted butter melted
  • 3 egg whites from large eggs
  • 120 ml sour cream
  • 120 ml whole milk
  • 8 tsp lemon curd

For the meringue:

  • 3 large free range egg whites
  • 155 g caster sugar
  • 0.25 tsp vanilla essence
  • 0.75 g tbsp cornflour

METHOD

  1. Preheat the oven to 180 °C fan (or 200 °C conventional oven) and line two muffin trays with 16 cup cake cases.
  2. In a large bowl combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt and lemon zest) and mix well.
  3. In another bowl whisk together the wet ingredients apart from the lemon curd (butter, egg whites, sour cream and milk).
  4. Combine the wet and dry ingredients – add the liquid into the dry ingredients little by little whisking well after each addition until a smooth batter is formed.
  5. Half fill the cup cake cases with batter, add half a teaspoon of lemon curd to each case and then fill the case with additional batter such that the cases are three quarters full.
  6. Bake the cupcakes for 18 minutes until a cocktail stick pierced into the cupcake comes out clean and when the cakes spring back up once you press down lightly on them.
  7. In the meantime make the meringue. Whisk the egg whites in a large bowl until stiff. Use the fastest setting.
  8. Add the sugar to the egg white one spoon at a time whisking well after each spoonful.
  9. Add in the vanilla essence and cornflour and whisk until the egg white is glossy and it stays in the bowl when you tip it upside down.
  10. Once the cupcakes have baked, allow them to cool for around 10-15 minutes.
  11. Add a generous spoonful of meringue to the top of each cupcake. Use the spoon to create a peak at the top of the meringue.
  12. Add the cupcakes back to the oven and bake for 10 minutes at 180 °C until the meringue starts to go slightly brown. Then reduce the temperature of the oven to 100 °C and bake for a further 15 minutes.

NOTES

  • Ensure that all ingredients, especially the eggs, butter and sour cream at room temperature to prevent the cake batter from curdling.