Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time.
Stir in the lemon zest and a squeeze of lemon juice, then fold in the flour.
Line a 12-hole cupcake tin with cupcake cases and put 1 large tablespoon of mix in each. Smooth then make a little dip in the centre.
Bake for 10 mins, then allow to cool.
To make the meringue, put the egg whites and vanilla extract into a clean bowl. Whisk until stiff peaks form, then whisk in the sugar one tablespoon at a time.
Keep whisking until the mixture looks glossy and has thickened a little.
Spoon the mixture into a piping bag and snip off the end to leave a hole with a 1.5cm diameter.
Pipe Cake Angels Zingy Lemon Frosting onto the top then add Carnival Sprinkles around the edge to decorate.
Pipe a swirl of meringue on top of the frosting.
Place under a hot grill for 30 seconds or until the meringue is lightly browned (or you could use a blow torch if you have one and can use it safely!)
Refrigerate the cupcakes until ready to serve.
Add a burst of colour to cakes, jazz up your biscuits or decorate your desserts with Cake Angels Carnival sprinkles. With raspberry and lemon pieces, rainbow confetti, milk choc jazzies, and multi-coloured stars, you can sprinkle a little magic on your creations. Dive in and get decorating!