MINI LEMON MERINGUE CUPCAKES Makes 12 (freeze un-iced sponge only) Takes 45 mins, plus cooling Cost per serve 26p 100g unsalted butter 100g caster sugar 2 eggs 100g plain flour ¾ tsp baking powder ¼ tsp salt 1 lemon, zested and juiced ½ tsp Sicilian lemon extract For the icing and topping 200ml double cream 25g icing sugar, sifted 150g lemon curd 12 mini meringues
1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases. 2 In a mixing bowl, whisk the butter and sugar together until
B A K E W E L L CO O K I E S Makes 18 Takes 45 mins, plus cooling Cost per serve 22p 150g caster sugar 200ml sunflower oil 2 eggs 1 tsp almond extract 350g plain flour 1 tsp baking powder ½ tsp ground cinnamon ½ tsp salt 100g ground almonds For the icing and topping 150g morello cherry conserve 75g flaked almonds, toasted 75g icing sugar, plus extra to dust 8 glacé cherries, halved
1 Heat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking trays with nonstick baking paper. 2 Beat the sugar, oil, eggs and almond extract until combined. Sift in the flour, baking powder, cinnamon and salt. Then stir in the ground almonds until the mixture is just combined. 38
light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt. Add the lemon zest, juice and extract; fold to combine. 3 Spoon the mixture evenly into the cupcake cases. Bake for 16-18 minutes, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely. 4 To make the icing, whisk the cream to soft peaks in a bowl before combining with the icing sugar. To serve, spoon a heaped teaspoon onto each cupcake, then top with a little lemon curd and a mini meringue to finish. Each cupcake contains Energy
1178kJ 282kcal 14%
Fat
Saturates
Sugars
Salt
18g 10g 23g 0·2g 25% 51% 25% 4%
of the reference intake. See page 104. Carbohydrate 30g Protein 3g Fibre <1g
3 Roll heaped tbsps of the dough into even balls and put on the lined baking trays, leaving enough space between each ball for spreading. Gently flatten each one with the palm of your hand. 4 Bake for 14 minutes, or until puffed and golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack. 5 Once completely cool, spread a teaspoon of cherry conserve over each biscuit. Then scatter with the toasted almonds. 6 To make the icing, mix the icing sugar with 2-3 teaspoons of cold water, until you have a thick but runny paste. Drizzle over the biscuits and top with half a glacé cherry and a dusting of icing sugar. Each cookie contains Energy
1308kJ 312kcal 16%
Fat
Saturates
Sugars
Salt
17g 2g 19g 0·2g 25% 10% 21% 3%
of the reference intake. See page 104. Carbohydrate 36g Protein 5g Fibre 1g
Find more delicious bakes at tesco.com/realfood
Sweet somethings Find loads more tempting cupcake and muffin recipes at tes.co/cupcakegallery
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