Lemon pavlova cupcakes

The perfect treat for those of us who prefer zesty flavours to overpoweringly sweet ones. With delicate meringue cases and a lemon cream cheese cake these delights are sure to impress.
Lemon pavlova cupcakes
1H 15M


Cream cheese lemon cake
Meringue cases


Lemon pavlova cupcakes

1.Preheat oven to 180°C (160°C fan-forced). Line a 6-hole texas or 12-hole standard muffin pan with paper cases.
2.In a bowl, beat butter, cream cheese, rind, sugar and eggs with electric mixer until light and fluffy.
3.Add flours; beat on low speed until combined. Divide mixture among cases; smooth surface.
4.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5.Drop a teaspoon of whipped cream on each cake; top with meringue cases. Spoon remaining cream into cases and decorate with fruit.

Meringue cases

6.Preheat oven to 120°C (100°C fan-forced).
7.Grease oven tray; line base with baking paper, trace six 8.5cm circles onto paper for large cakes, and 12 x 5.5cm circles for small cakes.
8.In a small bowl, beat egg whites with electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time, beating until sugar dissolves between additions. Fold in cornflour, vinegar and extract. Spoon meringue inside circles on tray; hollow out slightly.
9.Bake 45 minutes or until cases are firm. Cool in oven with door ajar.

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