Father’s Day is round the corner again!

In case you’re looking for inspiration to bake something for daddy or as a treat for the whole family , I’m sharing the recipe I used for the lemon cupcakes with meringue frosting which I baked on Mother’s Day.

The recipe I used is from BakingMad.com. Although it says for 12 serving, I only made 8 cupcakes because I like my cupcakes to overflow slightly from the cups after they are baked. 

When it comes to the folding, especially when there are eggs involved, make sure the mixture is well-combined but not overfolded. Overfolding will cause the cake sponge to become tough and less fluffy. 

For your cupcakes to rise just slightly above the lining, fill the batter till about 3/4 of the height.

The recipe uses a ready-made lemon curd which can be conveniently bought at supermarkets (if you are using that, you can try the lemon curd by Mrs Bridges. It’s not easy to find though, so far I’ve only seen it at the NTUC Finest in Bukit Timah.)

If you’re making your own, you can try the recipe used in the version by Eric Lanlard 🙂

By this time, the fragrance of the cupcakes and the tanginess of the lemon curd would have overwhelmed the kitchen! But, tantalising as they may seem, we’re not done yet 🙂

For the piping of the rosettes and swirls, I used the Wilton 1M tip.

After which, you can choose to pop the frosted cupcakes into the oven for a short while to grill it to golden brown, or use the torch to brown it (which was what I did).

These cupcakes make a refreshing dessert with the lemon curd balancing the sweetness of the cupcakes and meringue frosting giving the cupcakes an interesting marshmallow taste and texture.

This recipe is definitely worth a try – have fun and enjoy!!