Leni's Little Lemon Eggs...

Leni's mum actually inspired these cute little lemony easter treats and they are almost as sweet as her 2 little daughters :)

Sponge cupcakes:

2 eggs

1 cup white sugar

1 teaspoon vanilla essence

1 cup flour

1 teaspoon baking powder

pinch of salt

1 tablespoon butter

1/2 cup milk

Beat eggs with an electric mixer for 3 minutes before adding white sugar and beating for a further 4 minutes until the mixture is pale and fluffy. Add vanilla essence and mix until combined.

Sift together flour, baking powder and salt. Add these dry ingredients to the egg mixture and mix only until it is just combined.

Melt butter and milk together (either microwave or stove top) and again add this to the mixture until it is just combined.

lightly grease a cup cake tray and fill each cup about 3/4 full. Cook at 180oC and do not open the oven for the first 10 minutes. After this time, cakes are ready when a skewer inserted comes out clean.

Lemon Curd:

4 egg yolks (save the whites for later)

1/2 cup white sugar

1 tablespoon butter

2 Lemons

This was my favourite part, its soooo easy and delicious! Just make sure you stay with it, don't get distracted or it will burn (speaking from tonnes of experience trust me).

Peel and juice the lemons and set aside.

Whisk egg yolks with white sugar in a saucepan and set on a low heat. Add butter and stir slowly until it melts.

Add the lemon peel and juice at this point and gently stir for 5 minutes. Take out the lemon peel as it has had enough time to infuse  and continue to stir until the mixture thickens. (This could take about 15 minutes). The mixture will also thicken as it cools, so pop it in the fridge, covering the top with plastic wrap to ensure it doesn't form a skin.

Marshmallow frosting:

4 egg whites

3/4 cup white sugar

Slowly whisk the egg whites and sugar in a bowl by hand over a simmering pot of hot water for  approximately 10 minutes, until the egg mixture is hot to touch. Then remove from the stove.

Using an electric beater, beat the egg mixture on high for about 10 minutes until stiff peaks form and the mixture has cooled.

To assemble the cakes, scoop a small hole out of two cupcakes and fill each one with lemon curd. Stack them on top of each other so that the lemon curd forms the centre of the cake.

 

Completely coat each cupcake stack with marshmallow frosting and it's ready to serve!

Om nom nom, fluffy, lemony and seriously sweet just in time for easter!